Tuscan Mushrooms
Tuscan Mushrooms
Yield: 4 TO 6 SERVINGS
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½ cup diced jarred roasted red bell peppers
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½ cup diced pitted green olives
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½ cup freshly grated Pecorino Romano
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2 scallions, white parts only, finely chopped
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2 tablespoons extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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1 pound white button mushrooms, cleaned and stemmed
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¼ cup finely chopped fresh basil leaves
Instructions:
If you think stuffed mushrooms are bland, you’ll find these a welcome change of pace: the flavors are quite robust. These are equally good right out of the oven or at room temperature, and they make a nice hors d’oeuvre option for non-meat-eaters.
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Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
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In a medium bowl, mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
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On the baking sheet, arrange the mushrooms, gill side up. Spoon the filling into the mushroom cavities, mounding it slightly. Bake until the mushrooms are tender, about 20 minutes.
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Transfer the mushrooms to a serving platter, sprinkle with the chopped basil, and serve.