Tuscan Mushrooms Food

TUSCAN MUSHROOMS

Tuscan Mushrooms image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup diced jarred roasted red bell peppers
1/2 cup diced pitted green olives
1/2 cup grated pecorino Romano
2 scallions, diced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound white button mushrooms, cleaned and stemmed
1/4 cup finely chopped fresh basil leaves

Steps:

Preheat the oven to 400 degrees F.
In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
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.
Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.

Nutrition Facts : Calories 220 calorie, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 954 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 10 grams, Sugar 3 grams

TUSCAN MUSHROOM HORS D' OEUVRES

Tuscan Mushroom Hors D' Oeuvres image

Make and share this Tuscan Mushroom Hors D' Oeuvres recipe from Food.com.

Provided by Sharon123

Categories Cheese

Time 35m

Yield 4-6

Number Of Ingredients 9

Ingredients

1/2 cup diced roasted red pepper (from the jar is okay)
1/2 cup diced pitted kalamata olive (or green olives)
1/2 cup grated pecorino romano cheese (or Parmesan)
2 scallions, diced
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 lb white button mushrooms, cleaned and stemmed
1/4 cup finely chopped fresh basil leaf

Steps:

Preheat oven to 400 degrees F.
In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
On a baking sheet(you may line with parchment paper if you wish or lightly spray with cooking spray) place the mushrooms, cavity side up.
Spoon the filling into the cavity of the mushrooms.
Bake until the mushrooms are tender, about 20 minutes.
Move the mushrooms to a serving platter, sprinkle with chopped basil, and serve. Enjoy!

TUSCAN MUSHROOMS

Tuscan Mushrooms image

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.

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup diced jarred roasted red bell peppers
1/2 cup diced pitted green olives
1/2 cup freshly grated Pecorino Romano
2 scallions, white parts only, finely chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound white button mushrooms, cleaned and stemmed
1/4 cup finely chopped fresh basil leaves

Steps:

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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