Tuscan mushrooms

Stuff these mushrooms with roasted red peppers and olives.
  • 50g diced jarred roasted sweet red peppers
  • 50g diced pitted green olives
  • 30g grated Pecorino Romano
  • 2 spring onions, diced
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 450g white button mushrooms, cleaned and stemmed
  • 10g finely chopped fresh basil leaves
Preheat the oven to 200°C/gas mark 6.

1) In a medium bowl mix together the roasted red peppers, olives, cheese, spring onions, olive oil, salt, and pepper.

2) On a greaseproof paper-lined baking tray place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes.

3) Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.

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