STUFFED MUSHROOMS WITH ROASTED RED PEPPERS AND MANCHEGO CHEESE
This is from "The Best International Recipe", from the Cooks Illustrated folks. You want mushrooms with caps about 1.5 - 2 inches in diameters.
Provided by Debbie R.
Categories Vegetable
Time 45m
Yield 24 mushrooms
Number Of Ingredients 7
Steps:
- Wipe the mushroom caps clean. Remove stems completely.
- Rinse the roasted red pepper. Pat dry. Slice into thin strips.
- 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.
- 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.).
- 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.
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wicked whimzee
[email protected]Yum!
Lucia Lopez
[email protected]This recipe is a keeper!
Houda Mahouachi
[email protected]I'll definitely try this recipe again.
Trevor Jefferson
[email protected]It's a great recipe for a party.
Sofie Melichar
[email protected]I would make this again.
Mahnoor Qureshi
[email protected]The recipe was easy to follow.
Gopal Yadav
[email protected]The mushrooms were a bit dry.
Rafi rajpoot Rafi
[email protected]These stuffed mushrooms were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Mofya Stanley
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these stuffed mushrooms. The roasted red peppers and manchego cheese were a great addition.
Chihuahua
[email protected]These stuffed mushrooms are so easy to make and they're so delicious! I'll definitely be making them again.
Ferlanda Alexis
[email protected]I made these stuffed mushrooms for my family and they loved them! They're a great way to get kids to eat their vegetables.
miriam kashora
[email protected]These stuffed mushrooms are delicious! I love the combination of flavors and textures.
Mulonga Chisambo
[email protected]I've made these stuffed mushrooms several times and they're always a hit. They're the perfect appetizer or side dish for any occasion.
XxsupernovaxX
[email protected]These stuffed mushrooms are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Tammie
[email protected]I'm not usually a fan of mushrooms, but these stuffed mushrooms were amazing! The roasted red peppers and manchego cheese really complemented the mushrooms and made them taste incredible.
Jada
[email protected]I made these stuffed mushrooms for dinner last night and they were delicious! The mushrooms were juicy and flavorful, and the roasted red peppers and manchego cheese added a nice touch of sweetness and saltiness.
Adam Ayman
[email protected]These stuffed mushrooms were a hit at my last party! Everyone loved the combination of roasted red peppers and manchego cheese.