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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Tuscan Stuffed Mushrooms Recipe

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This recipe for Tuscan Stuffed Mushrooms is from Brocklehurst Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup dried jarred roasted red bell peppers
1/2 cup diced pitted green olives
1/2 cup grated Pecorino Romano or Parmesan cheese
2 scallions, diced
2 Tbls extra virgin olive oil
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1 pound white button mushrooms, cleaned and stemmed
1/4 cup finely chopped fresh basil
Directions:
Directions:
Preheat oven to 400º. In medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt and pepper.
On parchment paper-lined baking sheet place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms.
Bake until the mushrooms are tender, about 20 minutes.
Transfer mushrooms to a serving platter, sprinkle with chopped basil and serve immediately.
Number Of Servings:
Number Of Servings:
Serves 4-6, easily doubled
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Easy prep that can be done ahead of time. Pop in the oven as guests arrive. May be placed on a warming tray or in a chafing dish on a buffet. Easy gourmet!

 

 

 

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