Stuffed Mushrooms With Roasted Red Peppers And Manchego Cheese – a delicious recipe with mushrooms, extra virgin olive oil, salt, pepper, manchego cheese, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Wipe the mushroom caps clean. Remove stems completely.
2
Rinse the roasted red pepper. Pat dry. Slice into thin strips.
3
Put oven rack in lower one-third of oven and preheat to 450. Line a baking sheet with foil. Toss mushroom caps with oil, salt and pepper. Lay gill side down on sheet. Roast until they release juices and shrink, about 25 minutes.
4
Remove them from oven. Let cool slightly. When cool enough to handle, flip, fill with cheese and place a few strips of red pepper on top. (At this point, they can be covered and chilled for up to 2 days. You may need to cook them a couple extra minutes tho.).
5
Bake until mushrooms are hot and cheese is melted and bubbling, about 20 minutes. Remove to serving platter. Sprinkle with parsley and let sit for 5 minutes before serving.
266
kcal
Calories
12
g
Fat
20
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 24 mushrooms (white or cremini), 2 tablespoons extra virgin olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and more.
Yes, Stuffed Mushrooms With Roasted Red Peppers And Manchego Cheese falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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