How to make it

  • 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 450F. (230 C.).
  • 4. 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 20 minutes.
  • 5. Remove them from oven. Let cool slightly.
  • 6. 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 though.
  • 7. Bake until mushrooms are hot and cheese is melted and bubbling, about 20 minutes. Remove to serving platter.
  • 8. Sprinkle with parsley and let sit for 5 minutes before serving.
  • Italian pan masticable y decente vino rojo es muy importante See Photo. Try a good Chianti with this. See Photo

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