Tuscan Mushrooms

Tuscan Mushrooms

Yield: 4 TO 6 SERVINGS

  • ½ cup diced jarred roasted red bell peppers

  • ½ cup diced pitted green olives

  • ½ cup freshly grated Pecorino Romano

  • 2 scallions, white parts only, finely chopped

  • 2 tablespoons extra-virgin olive oil

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 1 pound white button mushrooms, cleaned and stemmed

  • ¼ cup finely chopped fresh basil leaves


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.

  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

  • In a medium bowl, mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.

  • 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.

  • Transfer the mushrooms to a serving platter, sprinkle with the chopped basil, and serve.

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