Ingredients 

• 1/2 cup diced jarred roasted red bell peppers
• 1/2 cup diced pitted green olives
• 1/2 cup grated pecorino Romano
• 2 scallions, diced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound white button mushrooms, cleaned and stemmed
• 1/4 cup finely chopped fresh basil leaves
• 2 T of butter
• 2 cloves of garlic chopped fine
• Stems of mushroom chopped up
• ¼ cup of dry white wine
• Salt pepper to taste

Directions

Preheat the oven to 400 degrees F.

In a sauté pan melt butter and sauté the garlic until soft and lightly golden, add the chopped stems of the mushroom, season with salt/pepper and sauté on high heat.  Add wine and let reduce 2 minutes and set aside.

In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.

In a baking pan place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms.  Pour the wine sauce over the mushroom caps.  Bake until the mushrooms are tender, about 20 minutes.

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

Serves 4-6

BON APPETITTO!

Recipe by 

Chef Isabella Morgia di Vicari – Isabella’s Bella Cucina.

Stop by Lake Mary Cork&Olive the best Wine Bar & Wine Store in Lake Mary,  well in Orlando, We can help you pair food and wine. We can even take your worries of serving too. For all your Wine and Beer let us know.

Antoney Manipadam, Certified Sommelier

Owner Lake Mary Cork&Olive