1 cup diced pitted green olives, rinsed
1 cup grated Pecorino Romano
1/2 cup breadcrumbs
1 bunch scallions, diced (white parts only)
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt (I omit)
1/4 teaspoon freshly ground black pepper
1 lb white button mushrooms, cleaned & stemmed
1/4 cup finely chopped fresh basil leaves (optional)
Preheat the oven to 350 degrees F. In a medium bowl mix together the roasted red bell peppers, olives, cheese, breadcrumbs, scallions, olive oil, salt & pepper. Spoon the filling into the cavity of the mushrooms. Please them on a wire rack over a cookie sheet. I like to do this so they are not sitting in all their liquid getting soggy. Instead the bottoms roast just like the tops. Bake until the mushrooms are tender, about 12 minutes.
Transfer the mushrooms to a serving platter, sprinkle with chopped basil, if desired and serve.
My Thoughts:
The original recipe called for half of the filling but it seemed too little to me so I doubled the recipe to what you see above. This was enough filling for a one pound pkg of mushrooms, with the filling piled up high on each. It will sink a bit once cooked.
