Tuscan Mushroom Hors D' Oeuvres

1. Preheat oven to 400 degrees F.

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

3. On a baking sheet(you may line with parchment paper if you wish or lightly spray with cooking spray) place the mushrooms, cavity side up.

4. Spoon the filling into the cavity of the mushrooms.

5. Bake until the mushrooms are tender, about 20 minutes.

6. Move the mushrooms to a serving platter, sprinkle with chopped basil, and serve. Enjoy!

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Nutrient	Quantity
Total fats	0.8704 g
Protein	10.7322 g
Carbohydrates	21.6552 g
Energy	120.6599 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0219 g
Water	267.9883 g
Aspartic acid	0.5606 g
Calcium, Ca	190.4805 mg
Lutein + zeaxanthin	2808.3605 g
Fiber, total dietary	6.4705 g
Carotene, beta	1598.2825 g
Niacin	2.3013 mg
Vitamin A, RAE	144.6552 g
Arginine	0.3378 g
Riboflavin	0.268 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	0.9621 g
Sodium, Na	58.1317 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0046 g
Total lipid (fat)	0.8704 g
Manganese, Mn	0.5336 mg
Fructose	0.0013 g
Proline	0.3153 g
Fatty acids, total saturated 16:0	0.1094 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0001 g
Choline, total	38.0567 mg
Sugars, total	8.6387 g
Serine	0.2264 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.023 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.5372 mg
Selenium, Se	6.3632 g
Ash	2.6383 g
Fatty acids, total saturated 18:1 undifferentiated	0.0964 g
Pantothenic acid	0.3088 mg
Phenylalanine	0.1671 g
Copper, Cu	0.3412 mg
Betaine	0.0512 mg
Thiamin	0.1986 mg
Retinol	8.5 g
Methionine	0.0586 g
Iron, Fe	4.185 mg
Carbohydrate, by difference	21.6552 g
Phosphorus, P	158.1585 mg
Folate, total	149.5977 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Lycopene	0.115 g
Alanine	0.229 g
Cholesterol	14.1667 mg
Valine	0.2281 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.3244 g
Glycine	0.24 g
Carotene, alpha	27.069 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.0043 g
Zinc, Zn	1.2651 mg
Isoleucine	0.2049 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	0.3812 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.3026 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	2739.4785 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	149.5977 g
Tryptophan	0.0598 g
Vitamin C, total ascorbic acid	145.375 mg
Phytosterols	0.529 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.1403 g
Vitamin B-12	0.2833 g
Vitamin K (phylloquinone)	425.4696 g
Fatty acids, total saturated	0.1395 g
Histidine	0.0957 g
Fatty acids, total monounsaturated	0.1011 g
Threonine	0.2009 g
Folate, food	149.5977 g
Cryptoxanthin, beta	30.1438 g
Vitamin E (alpha-tocopherol)	1.7652 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	63.8999 mg
Lysine	0.2502 g
Potassium, K	866.3084 mg
Cystine	0.0293 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Extra virgin olive oil	2 tablespoons	25.2167	0	0.1417
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
red pepper	0.5 cup	30	6.6075	0.33
kalamata olive	0.5 cup	25.2167	0	0.1417
basil leaf	0.25 cup	25.2167	0	0.1417
pecorino romano cheese	0.5 cup	25.2167	0	0.1417
scallion	2	64	14.68	0.38
white button mushroom	1	25.2167	0	0.1417