Prep 10 mins
Cook 35 mins
This is from "The Best International Recipe", from the Cooks Illustrated folks. You want mushrooms with caps about 1.5 - 2 inches in diameters.
- 24 mushrooms (white or cremini)
- 2 tablespoons extra virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 ounces manchego cheese, shredded (about 1/2 cup)
- 1 jarred roasted red pepper
- 2 tablespoons minced fresh parsley leaves
- Wipe the mushroom caps clean. Remove stems completely.
- Rinse the roasted red pepper. Pat dry. Slice into thin strips.
- 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.
- 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.).
- 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.
Between the green of the parsley and the red of the roasted red peppers, this would make a perfect appetizer for a Christmas party! However, we brought it to a New Year's Eve hors doeuvres party, and it was the first thing to disappear! Can't get whole creminis easily where we live, so used white 'shrooms. A definite crowd pleaser.
This was a really nice appetizer! We halved the recipe with great results. I especially loved the taste of the manchego cheese with the roasted red pepper. We used cremini mushrooms in this dish. I will definitely make this appetizer again. Made for ZWT5. Thanks!