Ingredients
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24
-
2
-
1/4
-
1/8
-
2
-
1
-
2
-
-
-
-
-
-
-
-
Directions
Stuffed Mushrooms With Roasted Red Peppers and Manchego Cheese, This is from The Best International Recipe , from the Cooks Illustrated folks You want mushrooms with caps about 1 5 – 2 inches in diameters
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Steps
|
1
Done
|
Wipe the Mushroom Caps Clean. Remove Stems Completely. |
|
2
Done
|
Rinse the Roasted Red Pepper. Pat Dry. Slice Into Thin Strips. |
|
3
Done
|
Put Oven Rack in Lower One-Third of Oven and Preheat to 450. 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 25 Minutes. |
|
4
Done
|
Remove Them from Oven. Let Cool Slightly. 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 Tho.). |
|
5
Done
|
Bake Until Mushrooms Are Hot and Cheese Is Melted and Bubbling, About 20 Minutes. Remove to Serving Platter. Sprinkle With Parsley and Let Sit For 5 Minutes Before Serving. |
