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.
Recipe information
Yield
4 to 6 servings
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
Preparation
Step 1
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Step 2
In a medium bowl, mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
Step 3
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.
Step 4
Transfer the mushrooms to a serving platter, sprinkle with the chopped basil, and serve.
Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.
Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
