Tuscan Stuffed Mushrooms

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 220, total fat 18 G., saturated fats 5 G., proteins 10 G., carbohydrates 8 G., fiber 2 G., cholesterol 15 mg, sodium 954 mg, sugar 3 G.

Large mushroom caps are filled with a mixture of sweet peppers, green olives, and pecorino cheese and baked for the perfect Tuscan-style appetizer, perfect for any celebration or simply paired with wine. Minimal ingredients, maximum flavor!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups roasted red bell pepper, diced
0.5 cups pitted green olives, diced
0.5 tbsp. grated pecorino
2 green onions, chopped
2 tablespoons extra-virgin olive oil
0.5 tsp salt
1/4 tsp freshly ground black pepper
450 g of champignons, stems removed
1/4 cup finely chopped fresh basil leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: champignon mushrooms, sweet pepper, Pecorino Romano cheese, olive, green onions, basil

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In a medium bowl, combine roasted peppers, olives, cheese, green onions, olive oil, salt and pepper.

Place the mushrooms, hole-side up, on a parchment-lined baking sheet. Spoon the filling into the mushroom cavities. Bake until the mushrooms are tender, about 20 minutes. Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.

Categories:

recipe / Calorie content of prepared meals / Stuffed dishes / Oven / Dinner / Main courses / Side dishes / Vegetables and mushrooms / Appetizers / Vegetable appetizers / Italian cuisine / Giada De Laurentiis

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