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4.80 from 10 votes

Manchego and Roasted Pepper Stuffed Mushrooms

A simple 3 ingredient tapa, Manchego and roasted pepper stuffed mushrooms.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Mediterranean, Spanish
Keyword: cheese stuffed mushrooms, mushroom stuffed with red pepper, roasted pepper stuffed mushrooms
Servings: 4 servings
Calories: 148kcal

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

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