| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| 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 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
Instructions
- 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 |
| Total Fat | 18 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 15 milligrams |
| Sodium | 954 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 2 grams |
| Protein | 10 grams |
| Sugar | 3 grams |
Reviews
Just went over great for superbowl. They were salty by all accounts (I don’t care for mushrooms) and I didn’t add any extra salt. May follow the advice of another reviewer and use half the olives and some sauteed celery next time. No leftovers is always a good sign. Skeptical grandson ended up eating 5!
Served these last year at Super Bowl party and they were a hit. Had a small pre-party last night with bite sized bites. Yesterday morning I got a phone call making sure I was going to be serving these at the pre-party as they didn’t get to the Super Bowl last year until late and only tasted one. Needless to say they were gone in and instant last night and will be served this coming Super Bowl. I don’t change this recipe at all, it is spot on perfect just as it is. Thanks Giada.
I was worried about it being too salty, but the recipe was so intriguing! I added about half of the green olives, no salt, a little chopped fresh parsley, and some sauteed celery and garlic. Delicious!
A little salty but really good. Always a crowd pleaser.
Love this recipe!! Giada is a genius in the kitchen!! I don’t know how she stays so thin! I would love her secret! :
This is a great side dish, but you really need to cut down on the green olives because they are very salty. Maybe, you can try black olive mixed with some green olives. Everyone enjoyed them, they were just a little salty to most of us, but that is the only reason I gave them 4 stars.
I’m using this recipe for a Christmas party. I thought the red and green would be perfect! YUM!
SO GOOD and very easy to make! Careful of the salt content though, I thought the filling was already salty enough with the olives and the cheese so I hardly added any extra. Other than that, very yummy!
Easy and delicious. One of our favorites!
So easy to make and delicious too. Yummy!