Ingredients
2 1/2 lbs of white mushrooms (preferably all the same size)
1 lb fresh smoked mozzarella, diced into small pieces
(can be found in a italian specialty store)
1 lb sweet red roasted peppers, diced into small pieces Canned or jared roasted peppers may b
3 Tbsp extra virgin olive oil
4 cloves chopped garlic
salt and black pepper to taste
4 large fresh basil leaves, chopped
Preparation
Preheat the oven to 450 degrees. Remove the stems from the mushrooms to make a small cavity for the filling. In a medium size bowl, mix the diced smoked mozzarella and the diced red roasted peppers together. In a small skillet, heat the olive oil. Add the chopped garlic and fry until golden in color. Remove the garlic from the heat and pour it on top of the mozzarella and pepper mixture. Add the chopped basil and season with salt and ground black pepper. Mix well. Fill the mushroom caps with the mixture and place them on a cookie sheet pan. Space them about 1/2 inch apart. Roast the filled mushroom caps in the preheated oven for approx 10 mins. or until the cheese is melted. Remove from the oven and let them cool. Serve room temperature.
