Manchego and Roasted Pepper Stuffed Mushrooms

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

I hope you are enjoying the tapas theme I’ve been bombarding everyone with! I took it upon myself to make roasted pepper stuffed mushroom tapas for #AppetizerWeek because…frankly, I can’t get enough of them! I just love these little bites!

So because we’re in the middle of the week, I thought a super easy tapa would be in order. These are seriously the easiest bite you can make..because it’s just 3 ingredients!! 3 awesome ingredients that is!

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. Here is a photo I took at La  Boqueria in Barcelona.

Gorgeous, right? We can find mushrooms like that here but they’ll cost an arm and a leg in the States! So for now, how about simple and delicious baby portabellos to work with!

Print Recipe

4 from 4 votes

Manchego and Roasted Pepper Stuffed Mushrooms

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

Servings: 4 servings

Calories: 148kcal

Author: Samantha Ferraro

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

US Customary – Metric

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: 148kcal | Carbohydrates: 4g | Protein: 11g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.003g | Cholesterol: 30mg | Sodium: 304mg | Potassium: 374mg | Fiber: 1g | Sugar: 2g | Vitamin A: 203IU | Vitamin C: 7mg | Calcium: 309mg | Iron: 1mg