Mouthwatering Stuffed Mushrooms

These delicious & healthy stuffed mushrooms definitely deserve a spot in your holiday lineup. I’m making them on Thanksgiving as an appetizer, but they can also double up as a scrumptious side!

Give them a try & let me know what your squad thinks! Buon appetito!

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

1/4 cup finely chopped parsley

2 tbsp extra-virgin olive oil

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 lb white button mushrooms, cleaned & stemmed

1/4 cup finely chopped fresh basil leaves

PREPARATION

1)Preheat the oven to 400 degrees F.

2)In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, parsley, olive oil, salt, & pepper.

3)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.

4)Transfer the mushrooms to a serving platter, sprinkle with chopped basil, & serve.