Tuscan Mushrooms

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

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

Directions

Preheat the oven to 400 degrees F.

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

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

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

From: foodnetwork.com

Fusilli with Shrimp, Orange and Arugula

Cook Time: 10 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

Pasta:

* 1 pound fusilli pasta
* 2 tablespoons extra-virgin olive oil
* 2 shallots, minced
* 1 clove garlic, minced
* 1 pound medium shrimp, shelled and deveined
* Salt and freshly ground black pepper
* 2 tablespoons white wine

Vinaigrette:

* 1 teaspoon lemon zest
* 1/4 cup lemon juice (about 1 lemon)
* 1/4 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* Salad
* 2 large oranges
* 5 ounces arugula
* 15 (5 ounces) large pitted green olives, halved

For the Pasta:

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain the pasta reserving about
1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the
shallots and garlic. Cook until soft, about 2 minutes. Season the
shrimp with salt and pepper, Add the shrimp and white wine to the pan.
Saute for 2 to 3 minutes or until the shrimp are pink and cooked
through.

For the Vinaigrette:

Combine the lemon zest and lemon juice in a small bowl. Slowly add the
oil, whisking constantly, until mixture is smooth, Season with salt
and pepper, to taste.

For the Salad:

Using a paring knife, remove the peel and white pith from the oranges.
Over a large serving bowl, cut between the membranes of the oranges to
form segments. Allow the juice from the oranges to drip into the
serving bowl. Add the arugula and olives to the serving bowl. Toss
lightly to combine.

Add the hot pasta and the vinaigrette to the serving bowl and toss
until arugula is wilted and all the ingredients are combined.

From: foodnetwork.com