Get ready to elevate your appetizer game with these irresistible Manchego Roasted Pepper Stuffed Mushrooms! Bursting with flavors of creamy manchego cheese and sweet roasted red peppers, these delightful bites are not only visually stunning but also incredibly easy to prepare. Perfect for your next gathering or a cozy night in, this Spanish-inspired dish will have your guests begging for the recipe. Dive into the world of savory goodness and discover how to make these mouthwatering stuffed mushrooms that are sure to impress!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 12 large mushrooms
- 1 cup roasted red peppers, chopped
- 1 cup manchego cheese, shredded
- 1/4 cup breadcrumbs
- 2 tbsp 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. Remove the stems by gently twisting them out, creating a hollow cavity for stuffing. Chop the removed mushroom stems finely.
- In a medium mixing bowl, combine the chopped roasted red peppers, shredded manchego cheese, finely chopped mushroom stems, and breadcrumbs. Mix thoroughly to create a uniform stuffing mixture.
- Season the stuffing mixture with salt and black pepper. Stir well to distribute the seasoning evenly throughout the ingredients.
- Brush the mushroom caps with olive oil, ensuring each cap is lightly coated. This will help them roast evenly and develop a golden color.
- Generously fill each mushroom cap with the prepared pepper and cheese stuffing, mounding it slightly to create an attractive presentation.
- Arrange the stuffed mushrooms on the prepared baking sheet, ensuring they are not touching each other to allow even heat circulation.
- Drizzle any remaining olive oil over the stuffed mushrooms to enhance browning and add extra flavor.
- Roast in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and lightly golden brown.
- Remove from the oven and let cool for 3-5 minutes to allow the filling to set and prevent burning.
- Transfer to a serving platter and garnish with fresh chopped parsley or a light sprinkle of additional manchego cheese if desired.
Tips
- Choose the Right Mushrooms: Opt for large, firm mushrooms like portobellos or creminis to ensure they hold their shape during baking and provide a hearty bite.
- Customize the Filling: Feel free to add your favorite ingredients to the stuffing, such as chopped olives, sun-dried tomatoes, or even a hint of garlic for an extra flavor kick.
- Don’t Skip the Olive Oil: Brushing the mushroom caps with olive oil not only enhances the flavor but also helps achieve that perfect golden-brown color during roasting.
- Watch the Cooking Time: Keep an eye on your mushrooms as they roast; cooking times may vary depending on your oven. Look for tender mushrooms and melted cheese for the best results.
- Serve Warm: These stuffed mushrooms are best enjoyed warm, so serve them right out of the oven for a delightful experience. Garnishing with fresh herbs adds a pop of color and freshness!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 5g
Protein: 7g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 20mg
