Tuscan Stuffed Mushrooms

I've gotten a bit tired of regular 'ol stuffed mushrooms with the breadcrumbs & wasn't inspired to make any until I came across this recipe from Giada. These were simply some of the best stuffed mushrooms I've had & such a nice change from the usual. So savory & delicious!!

These will definitely be an appetizer at my Christmas dinner - just look at the colors - although they'd be perfect for Thanksgiving as well. I took these to my parents this past weekend as soon as they were out of the oven & once there we just placed them under the broiler for 2 minutes to freshen 'em up a bit. We all agreed these are a keeper for sure!!!!!!!!!!!!!


1 cup diced jarred roasted red bell peppers, rinsed
1 cup diced pitted green olives, rinsed
1 cup grated Pecorino Romano
1 cup breadcrumbs
1 bunch scallions, diced (white parts only)
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt (I omit)
1/4 teaspoon freshly ground black pepper
1 lb white button mushrooms, cleaned & stemmed
1/4 cup finely chopped fresh basil leaves (optional)

Preheat the oven to 350 degrees F. In a medium bowl mix together the roasted red bell peppers, olives, cheese, breadcrumbs, scallions, olive oil, salt (if using) & pepper. Spoon the filling into the cavity of the mushrooms. Place them on a wire rack over a cookie sheet. I like to do this so they are not sitting in all their liquid getting soggy. Instead the bottoms roast just like the tops. Bake until the mushrooms are tender, about 12 minutes.

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


My Thoughts:

The original recipe called for half of the filling but it seemed too little to me so I doubled the recipe to what you see above. This was enough filling for a one pound pkg of mushrooms, with the filling piled up high on each. It will sink a bit once cooked so pile as high as you can.

Click Here to Print Recipe

Visit Lisa Ann for more Tempt My Tummy Tuesdays !