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