Stuffed Mushrooms With Roasted Red Peppers And Cheese Recipe

Stuffed Mushrooms With Roasted Red Peppers And Cheese

From elgourmand2 8 years ago

Company’s coming? This tapa is sure to please. When a batch of mushrooms flowers this gets made. A really nice flavor combo that isn’t overwhelming.

• 24 mushrooms (white or cremini). shopping list
• 2 Tbs. olive oil shopping list
• 1⁄4 tsp. salt shopping list
• 1⁄8 tsp. pepper shopping list
• 6 Tbs. shredded cheese (about 1/2 cup), your choice, Mozzarella, Jack, Ricotta, etc. shopping list
• 1 jar roasted red pepper. shopping list
• 2 Tbs. fresh parsley, minced. shopping list

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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elgourmand2 APia, Samoa

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