Savory Stuffed Mushrooms with Roasted Red Peppers and Manchego
Indulge in these delightful Savory Stuffed Mushrooms, featuring rich manchego cheese and sweet roasted red peppers. Inspired by a classic recipe from 'The Best International Recipe' by Cooks Illustrated, this dish brings together the earthy flavors of mushrooms and vibrant peppers, creating an unforgettable appetizer. Ideal for entertaining, these mushrooms are both visually pleasing and bursting with flavor. Whether you're hosting a dinner party or enjoying a cozy evening at home, these stuffed mushrooms are sure to impress.
24
Servings
10
Calories
7
Ingredients
Ingredients
Mushrooms
24 (white or cremini, caps about 1.5-2 inches in diameter, cleaned and stems removed)
Extra Virgin Olive Oil
2 tablespoons (for tossing the mushrooms)
Salt
1/4 teaspoon (to taste)
Black Pepper
1/8 teaspoon (to taste)
Manchego Cheese
2 ounces (shredded (about 1/2 cup))
Jarred Roasted Red Peppers
1 (rinsed, patted dry, and sliced into thin strips)
Fresh Parsley
2 tablespoons (minced for garnish)
Instructions
1
Preheat your oven to 450°F (232°C) and position the oven rack in the lower one-third of the oven. Line a baking sheet with aluminum foil for easy cleanup.
2
Gently wipe each mushroom cap with a damp cloth to clean and remove any debris. Carefully remove the stems completely from the caps, creating a hollow space for stuffing.
3
Rinse the jarred roasted red pepper under cold water to remove excess brine, then pat dry with a paper towel. Slice the pepper into thin strips and set aside.
4
In a mixing bowl, toss the mushroom caps with extra virgin olive oil, salt, and pepper until evenly coated. Place the caps, gill side down, on the prepared baking sheet.
5
Roast the mushroom caps in the preheated oven for about 25 minutes, or until they release their juices and begin to shrink.
6
Once roasted, remove the mushrooms from the oven and let them cool slightly. When cool enough to handle, carefully flip each cap over and fill them with shredded manchego cheese. Top with a few strips of the prepared roasted red pepper.
7
If you wish to prepare these in advance, you can cover the filled mushrooms and refrigerate them for up to 2 days. If chilled, they may require an additional few minutes of baking time.
8
Return the filled mushroom caps to the oven and bake for an additional 20 minutes, or until they are hot and the cheese is melted and bubbling.
9
Transfer the stuffed mushrooms to a serving platter, sprinkle with minced fresh parsley, and let them sit for 5 minutes before serving to enhance the flavors.
Nutrition Information
0.75
Fat
0.42
Carbs
0.42
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Savory Stuffed Mushrooms with Roasted Red Peppers and Manchego
How many mushrooms are needed for this recipe?
You will need 24 white or cremini mushrooms.
What size should the mushroom caps be?
The caps should be about 1.5 to 2 inches in diameter.
What is the required oven temperature?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius).
Where should the oven rack be positioned?
Position the oven rack in the lower one-third of the oven.
How should I prepare the baking sheet?
Line a baking sheet with aluminum foil for easy cleanup.
How do you clean the mushrooms?
Gently wipe each mushroom cap with a damp cloth to remove debris.
Do I use the mushroom stems in this recipe?
No, the stems should be removed completely to create a hollow space for the stuffing.
How do I prepare the jarred roasted red peppers?
Rinse them under cold water to remove brine, pat dry, and slice into thin strips.
What ingredients are used to coat the mushroom caps?
Toss the caps with extra virgin olive oil, salt, and pepper.
How should the mushrooms be placed for the first roasting session?
Place the mushroom caps gill side down on the prepared baking sheet.
How long is the initial roasting time?
Roast the caps for about 25 minutes until they release juices and begin to shrink.
What type of cheese is used for the stuffing?
The recipe calls for shredded Manchego cheese.
How much Manchego cheese is required?
You will need 2 ounces of shredded Manchego, which is about 1/2 cup.
Can I prepare these stuffed mushrooms in advance?
Yes, you can cover and refrigerate the filled mushrooms for up to 2 days.
Do refrigerated mushrooms need extra baking time?
Yes, if chilled, they may require an additional few minutes of baking.
How long is the second baking time after filling?
Bake for an additional 20 minutes until the cheese is melted and bubbling.
What is the garnish for this dish?
The mushrooms are garnished with minced fresh parsley.
How many servings does this recipe yield?
This recipe makes 24 servings.
What is the calorie count per mushroom?
Each stuffed mushroom contains 10 calories.
What is the fat content per serving?
Each serving contains 0.75 grams of fat.
How much protein is in each mushroom?
There is 0.42 grams of protein per serving.
How many carbohydrates are in each serving?
There are 0.42 grams of carbohydrates per serving.
What inspired this recipe?
It was inspired by a classic recipe from 'The Best International Recipe' by Cooks Illustrated.
How long should the mushrooms rest before serving?
Let them sit for 5 minutes before serving to enhance the flavors.
Is this recipe suitable for vegetarians?
Yes, these stuffed mushrooms are vegetarian.
How much salt and pepper is used?
The recipe uses 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
How much extra virgin olive oil is needed?
Two tablespoons of extra virgin olive oil are used for tossing the mushrooms.
Should the peppers be rinsed?
Yes, the jarred roasted red peppers should be rinsed and patted dry.
What should I look for to know the second bake is finished?
The mushrooms should be hot and the cheese should be melted and bubbling.