Prep Time
10 min
Cook Time
20 min
Yields
4 - 6 servings
Colourful little mushroom caps stuffed with bell peppers, olives, cheese and herbs and roasted to bite-sized perfection.
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ingredients
½
cup diced jarred roasted red bell peppers
½
cup diced pitted green olives
½
cup grated pecorino Romano
2
scallions, diced
2
Tbsp extra-virgin olive oil
½
tsp salt
¼
tsp freshly ground black pepper
1
lb(s) white button mushrooms, cleaned and stemmed
¼
cup finely chopped fresh basil leaves
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directions
Step 1
Preheat the oven to 400ºF.
Step 2
In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
Step 3
On a 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.
Step 4
Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.