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In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
On a 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, sprinkle with chopped basil, and serve.
SERVINGS: 4; Calories: 220; Total Fat 18 grams; Saturated Fat: 5 grams; Protein: 10 grams; Total carbohydrates: 8 grams; Sugar: 3 grams Fiber: 2 grams; Cholesterol: 15 milligrams; Sodium: 954 milligrams
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Asparagus and Jack Cheese Frittata
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By Kitchen Playtime
St. Simons Isla...
on August 12, 2012
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These tasty bites were a bit hit at our house last night! I added a crushed garlic clove and halved the recipe to serve 2. I will be making this recipe many times as I am severely sensitive to gluten and was looking for a stuffed mushroom recipe that has the flavor and texture I miss...Even non-gluten free folks will enjoy the salty-sweet flavor combination and don't leave off the fresh chopped basil after baking--it was a bright, fresh compliment to the olive, cheese, roasted pepper combo. Thanks, Giada!
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