Kumarhane eğlencesini dijital dünyaya taşıyan Bettilt bölümünde her zevke hitap eden seçenekler mevcut.
Kumarhane eğlencesini evinize taşıyan Bettilt kullanıcıları büyülüyor.
Türkiye’deki bahis severlerin ilk tercihi Bettilt giriş olmaya devam ediyor.
Türk oyuncular rulet oynamayı hem eğlenceli hem stratejik bulur; bahis sitelerinden gelen mesajları engelleme bu deneyimi zenginleştirir.
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.
