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Nutrition Facts
Serving Size 1 servings 165g Recipe makes 4 servings) The following items or measurements are not included below: 1/2 cup pecorino romano cheese
Calories 110
Calories from Fat 81		(73%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 683mg		28%
Potassium 422mg		12%
Total Carbohydrate 6.2g		2%
	Dietary Fiber 2.2g	8%
	Sugars 2.1g
Protein 4.0g		8%
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Very Merry Vegetarian Christmas

Sharon123

Tuscan Mushroom Hors D' Oeuvres

Recipe #356462 | 35 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Sharon123
Feb 18, 2009

A yummy vegetarian appetizer from Everyday Italian.

4 -6 servings (change servings and units)

Ingredients

1/2 cup diced roasted red pepper (from the jar is okay)
1/2 cup diced pitted kalamata olive (or green olives)
1/2 cup grated pecorino romano cheese (or Parmesan)
2 scallions, diced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 lb white button mushrooms, cleaned and stemmed
1/4 cup finely chopped fresh basil leaf

Directions

1
Preheat oven to 400 degrees F.
2
In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
3
On a baking sheet(you may line with parchment paper if you wish or lightly spray with cooking spray) place the mushrooms, cavity side up.
4
Spoon the filling into the cavity of the mushrooms.
5
Bake until the mushrooms are tender, about 20 minutes.
6
Move the mushrooms to a serving platter, sprinkle with chopped basil, and serve. Enjoy!

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Featured Reviews for This Recipe

From: bluemoon downunder

On Mar 2, 2009

Another recipe snaffled by Zaar gremlins before I'd even posted it! They probably wanted to go off and make it. Totally delicious mushroom recipe that we two mushroom lovers greatly enjoyed. The roast pepper and kalamata olives: YUM! And the other ingredients made for a fabulous blend of flavours. My only additions were thyme and minced garlic - for me, must include ingredients when I'm cooking mushrooms. What I wanted on this occasion was dinner for two, so I used four fairly large field muhsrooms and included the stems in the filling. I baked them in a moderate oven, loosely covered in foil for 15 minutes, then uncovered for a further 10 minutes. We thoroughly enjoyed these with Lalaloula's yummy Savoy Cabbage Risotto and MsSally's equally yummy Hg Chinese Slaw ( Ww ). For anyone planning to make these, they'd make fabulous appetisers, and I look forward to making them as such next time the occasion arises. Thank you for sharing another wonderful - and low-fat - recipe, Sharon. Made for Newest Zaar Tag.

1 person found this review helpful

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From: NELady

On Mar 10, 2009

These were delicious! I used jarred roasted red bell peppers & parmesan cheese (what I had). I wouldn't change a thing in this recipe! They were ALL gone! Thanks for a great recipe! Made for PRMR Tag Game!

2 people found this review helpful

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From: mickeydownunder

On Mar 19, 2009

Wouldn't change a thing either, TRUE! PERFECT for friends at BBQ! Something different, easy to make for me! HIGHLY recommend making this recipe! Thanks!

1 person found this review helpful

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