Imagine biting into a perfectly roasted mushroom, its cap generously filled with a mouthwatering blend of smoky red peppers and rich, creamy Manchego cheese. These Red Pepper Manchego Stuffed Mushrooms are not just an appetizer; they're a culinary journey that transports you straight to the vibrant streets of Spain. Whether you're hosting a dinner party or craving a luxurious snack, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 12 large mushrooms, stems removed
- 1 red bell pepper, finely chopped
- 4 oz Manchego cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Carefully clean the mushrooms using a damp paper towel to remove any dirt. Gently remove the stems, creating a hollow cavity for the stuffing. Set aside the mushroom caps.
- In a medium skillet, heat olive oil over medium heat. Add minced garlic and finely chopped red bell pepper. Sauté for 3-4 minutes until the pepper softens and becomes slightly translucent.
- Remove the pepper and garlic mixture from heat and let it cool slightly. Transfer to a mixing bowl and add grated Manchego cheese. Season with salt and pepper, stirring to combine ingredients thoroughly.
- Arrange the mushroom caps on the prepared baking sheet, hollow side facing up. Generously fill each mushroom cap with the red pepper and Manchego cheese mixture, pressing gently to ensure a compact fill.
- Place the stuffed mushrooms in the preheated oven and bake for 12-15 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden brown.
- Remove from the oven and let cool for 2-3 minutes. Transfer to a serving platter and garnish with fresh parsley or additional grated Manchego cheese if desired.
- Serve warm as an appetizer or tapas-style small plate. Best enjoyed immediately while the cheese is still melted and mushrooms are hot.
Tips
- Choose large, firm mushrooms with intact caps to ensure they hold the stuffing well.
- Clean mushrooms gently with a damp paper towel instead of washing to prevent water absorption.
- Sauté the red peppers and garlic until just softened to maintain their vibrant flavor and texture.
- Press the stuffing mixture firmly into the mushroom caps to prevent it from falling out during baking.
- Use freshly grated Manchego cheese for the best melting and flavor profile.
- Watch the mushrooms carefully in the last few minutes of baking to prevent burning.
- Let the mushrooms rest for a few minutes after baking to allow the cheese to set and prevent burning your mouth.
- For extra flavor, consider adding a sprinkle of smoked paprika or fresh herbs like thyme before serving.
Nutrition Facts
Calories: 95kcal
Carbohydrates: g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 15mg
