|
|
|
|
| Category |
|
Appetizers
|
| Sub
Category |
|
None
|
| Preptime |
|
30 minutes
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1/2 cup diced bell peppers (red, green, orange)
|
| |
1/2 cup green olives
|
| |
1/2 cup grated pecorino romano
|
| |
2 diced scallions
|
| |
1 pack of white button mushrooms
|
| |
fresh basil
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Preheat oven to 400 degrees.
In bowl, combine all the stuffing.
On aluminium foil-lined baking sheet, place
mushrooms.
Spoon Filling into each cavity.
|
|
|
|
Bake until mushrooms are tender, about 20 minutes.
Transfer mushrooms to serving platter, sprinkle
with chiffonade basil, and serve.
|
|
|
|
|
|
|
|
Originally Submitted
12/14/2014
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Tuscan Mushrooms recipe to your own private DesktopCookbook.
|
