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    Home » Recipes » Vegetarian Recipes

    Manchego and Roasted Pepper Stuffed Mushrooms

    Published: Jan 22, 2014 · Modified: Oct 29, 2022 by Samantha Ferraro · This post may contain affiliate links · 5 Comments

    Jump to Recipe

    A simple 3 ingredient tapa, Manchego and roasted pepper stuffed mushrooms.

    Manchego and Roasted Pepper Stuffed Mushrooms #AppetizerWeek via LittleFerraroKitchen.com

    These are seriously the easiest bite you can make..because it's just 3 ingredients!! 3 awesome ingredients that is!

    Manchego and Roasted Pepper Stuffed Mushrooms #AppetizerWeek via LittleFerraroKitchen.com

    All I did was stuff mushrooms with shredded manchego cheese and topped with roasted red pepper. Both mushrooms and manchego were HUGE while we were in Spain and the mushrooms that we saw at the markets were just amazing. All different kinds, rustic and earthy. I had no idea how vast and necessary mushrooms were in Spain.

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    Manchego and Roasted Pepper Stuffed Mushrooms

    Samantha Ferraro

    LittleFerraroKitchen.com

    A simple 3 ingredient tapa, Manchego and roasted pepper stuffed mushrooms.
    4.80 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Appetizer
    Cuisine Mediterranean, Spanish
    Servings 4 servings
    Calories 148 kcal

    Ingredients
     
     

    • 1 pound mushrooms cleaned and stems removed
    • 1 roasted bell pepper cut into 1 inch pieces
    • 1 cup Manchego cheese shredded
    • Spanish olive oil for drizzling
    • Fresh parsley chopped for garnish
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    Instructions
     

    • Begin by cleaning your mushrooms Remove the stem and use a damp towel to clean off any dirt. You never want to rinse mushrooms because they can toughen.
    • Toss mushrooms with olive oil and place on a baking sheet. Bake mushrooms in 375 degree F oven for 20 minutes until they begin to soften.
    • When mushrooms are done, there should be water that has settled in the mushroom cap. When mushrooms are cool enough to handle, drain out the liquid.
    • Stuff mushrooms with shredded cheese and top with a slice of roasted pepper. Drizzle with additional Spanish olive oil and bake for an additional 10-15 minutes or until the cheese has melted.
    • Garnish with fresh parsley.

    Nutrition

    Calories: 148kcalCarbohydrates: 4gProtein: 11gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.003gCholesterol: 30mgSodium: 304mgPotassium: 374mgFiber: 1gSugar: 2gVitamin A: 203IUVitamin C: 7mgCalcium: 309mgIron: 1mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Comments

    1. Matthew Horbund - mmwine says

      January 29, 2014 at 5:41 am

      5 stars
      I'm always on the lookout for good mushroom appetizer recipes. And Manchego cheese is a favorite of mine! It's so wine friendly. I'd probably go with a nice Tempranillo with this!

      Cheers
      Matt
      http://agoodtimewithwine.com

      (ps- looks like the 2 links in your first paragraph arent working...)

      Reply
      • Samantha says

        January 30, 2014 at 5:23 pm

        Hey Matt!! Thanks..and I'll check the links :)))

        Reply
    2. Amy @ What Jew Wanna Eat says

      January 22, 2014 at 4:29 pm

      5 stars
      Seriously get out of my head! I made almost the same thing for a cooking class I did. But your look better!

      Reply
    3. Liz says

      January 22, 2014 at 4:04 pm

      5 stars
      Simple, beautiful and yummy! Your stuffed mushrooms look terrific!

      Reply
      • Samantha says

        January 22, 2014 at 4:21 pm

        Thank you so much, Liz!

        Reply

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