I realized that I rarely do appetizer posts on here so since we had some dinner guests the other night and I made these I thought they would be perfect to put on the blog. They are a quick and easy appetizer that is usually a big people pleaser. They were a hit with Xavier as they combined his two favorite foods mushrooms and olives. Enjoy!
Italian Stuffed Mushrooms
- 1/2 cup diced jarred roasted red bell peppers
- 1/2 cup diced pitted green olives
- 2 green onions, diced
- 2 Tbsps of Extra Virgin Olive Oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup Italian bread crumbs
- 1 pound white button mushrooms, cleaned and stemmed
Preheat oven to 400 degrees F. In a medium bowl mix together the red bell peppers, olives, cheese, breadcrumbs, green onion, olive oil, salt and pepper.
On parchment paper-lined baking sheet place the mushrooms, cavity side up.
Spoon the filling into the cavity of the mushrooms.
Bake until the mushrooms are tender about 20 minutes. Transfer the mushrooms to a serving platter and serve.
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