Tuscan Mushrooms

When I saw Dee’s announcement for this month’s Herb Mania Basil, I decided I was going to send something this time for her event. I missed her last month’s event and never participate in Herb Mania before. I don’t use basil very much in my cooking and I had no idea what I was going to send. If I did not find any interesting recipe with basil, I thought, there is always Basil Pizza. I googled for Italian basil recipes so that I can send it to both herb mania and AWED – Italiano. I also wanted an easy recipe that does not require lot of cheese. Nothing interested me and the search was of vain. I went to my recipes folder on my hard drive, where I have a lot of recipes that I saved, but never tried them out. I came across Tuscan mushrooms recipe and the picture of it was very tempting, in fact, that picture is more appetizing than mine here 😮 The recipe called for red bell peppers, olives, cheese and scallions for filling and basil for garnish. Initially, I was a little skeptical about it’s taste but decided to try it out anyway. When I tried and tasted it, it was better than what I had expected. If you are a mushroom lover like me, you will love it. I modified the recipe a little to my palate.

Tuscan Mushrooms, Food Network

Source: Giada De Laurentiis from Food Network
Total Time: 30 minutes
Preparation Time: 10 minutes
Baking Time: 20 minutes
Yields: 12 (depends on the size of the mushroom)

Ingredients:
  • 10 oz white small mushrooms peeled, stemmed and cleaned
  • ¼ cup jarred roasted red bell peppers chopped
  • ¼ pitted olive slices chopped (original recipe called for green olives)
  • ¼ cup grated mexican blend cheese (I had this in my fridge)
  • ¼ cup basil chopped
  • 1 scallion chopped
  • 2 green chilies seeded and chopped
  • 1 tbsp olive oil
  • pepper to taste
  • ¼ tsp salt
Method:
  • Preheat the oven to 400 degrees F.
  • In bowl mix all the ingredients except mushrooms.
  • Line a baking sheet with aluminum foil and place the mushrooms on the sheet with cavity side up.
  • Fill each mushroom with the filling, about 1 tsp per mushroom.
  • Bake it for 20 minutes until mushroom is cooked.
  • Serve it hot.
Note:
  • Don’t wash the mushroom. Wipe them with a paper towel to clean them. I washed mine and when i baked them, there was lot of water in the baking sheet.
  • Use green olives, tuscan mushrooms will look colorful.
Tuscan Mushrooms are my entry to Herb Mania: Basil, hosted by Dee of Ammalus’s Kitchen and AWED: Italiano hosted by DK of Culinary Bazaar.

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Comments

  • I some how hate to eat olives ~ black/green. but love to use its oil… will try them without it!

    Padma, I don’t like olives either. I thought of substituting them with green peppers and in the last minute i stuck to olives itself… 😉

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