Tuscan Mushrooms

• 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

1. Preheat the oven to 400F.
2. Line a rimmed baking sheet with parchment paper.
3. In a medium bowl, mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
4. On the baking sheet, arrange the mushrooms, gill side up.
5. Spoon the filling into the mushroom cavities, mounding it slightly.
6. Bake until the mushrooms are tender, about 20 minutes.
7. Transfer the mushrooms to a serving platter, sprinkle with the chopped basil, and serve.

red bell peppers, green olives, freshly grated pecorino romano, scallions, extravirgin olive oil, salt, freshly ground black pepper, white button mushrooms, fresh basil

Taken from www.epicurious.com/recipes/food/views/tuscan-mushrooms-376529 (may not work)