Sunday, December 18, 2011

Tuscan Stuffed Mushrooms

I am not really sure what makes these Tuscan but I like the name Tuscan Stuffed Mushrooms.  And, Giada DeLaurentis made something similar on an episode of Everyday Italian so I figured I could call mine Tuscan Stuffed Mushrooms also.

These are super simple to put together and are really big on flavor.  I am going to make these for a snack before dinner on Christmas day when I have a whole crowd to feed!

Tuscan Stuffed Mushrooms

1 pound button mushrooms, stems removed
1/4 cup green manzanilla pimento stuffed olives, chopped
1 roasted red pepper
1/4 red onion
1/2 bulb garlic
1 tbsp nutritional yeast
Salt and Pepper to taste
Chopped parsley for garnish

Preheat oven to 350 degrees.

Roast a red pepper over a flame until the skin is blackened. You can do this on a gas grill or a gas burner on the stove. If you do not have either you could use roasted red peppers n a jar.  Remove fromt the flame and allow to cool.

Cut onion into large chunks and place on a baking sheet. Drizzle with olive oil and season with salt and pepper..  Place the garlic on some foil and drizzle with olive oil, salt and pepper. Close the foil to create a pouch and place on the baking sheet. Place in the oven and roast until the onions are just starting to crisp and the garlic is browned and softened, about 15- 20 minutes.

Increase the oven temperature to 400 degrees.

Remove the charred skin from the peppers, cut them open and remove the veins and seeds and roughly chop.  Chop the roasted onions and garlic. Place the peppers, onion, garlic and onions in a bowl and stir.  Add the nutritional yeast and season with salt and pepper to taste.  Test the mixture before salting  as the olives are fairly salty.

Place mushrooms on a baking sheet and fill each with some of the pepper and olive mixture.  Bake at 400 for about 20 minutes or until the mushrooms are soft. Garnish with parsley before serving.