Tuscan Mushrooms

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Tuscan Mushrooms

This appetizer is very common at any Italian home including my own kitchen. You can add any left over mushrooms into a sauté with chicken or throw in your sauce or breakfast frittata!


  • 1 pound white button mushrooms, cleaned and stemmed
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoon sea salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1/2 cup roasted red bell peppers, diced
  • 2 scallions (green and white) diced
  • 1/4 cup finely chopped fresh basil leaves


  1. Preheat the oven to 400 degrees F.

  2. In a medium bowl, add mushrooms and pour in 2 tablespoons of olive oil.  Season with 1 teaspoon sea salt and 1/2 teaspoon pepper, then stir together using a large spoon.

  3. In a small bowl, add in peppers, olives, and scallions.  Drizzle 1 tablespoon of olive oil and 1/2 teaspoon sea salt and 1/4 teaspoon pepper, then stir to coat with a spoon.


  4. On a parchment paper-lined baking sheet place the mushrooms, cavity side up.  Spoon the filling into each mushrooms cap.  Bake until the mushrooms are tender, about 20 minutes.

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

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