Tuscan Mushrooms

- 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
- ÂĽ teaspoon freshly ground black pepper
- 1 pound white button mushrooms, cleaned and stemmed
- ÂĽ 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.
- 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.