Roasted Red Pepper Stuffed Mushrooms

Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition facts:
240 calories
9 grams fat

Ingredients

12 large (about 12 ounces) fresh white mushrooms

3 tablespoons olive oil, divided

1/2 cup diced roasted red peppers (from a 7-ounce jar)

1 teaspoon minced garlic

1/2 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons dry white wine

1/4 cup shredded smoked Gouda cheese

2 tablespoons unseasoned dry bread crumbs

Directions

Preheat oven to 350F. Separate mushroom caps from stems; set aside. On a shallow baking pan place caps rounded side up. Using 2 tablespoons of the olive oil, brush outside of mushrooms; turn mushrooms cavity side up; set aside. Chop mushroom stems (makes about 3/4 cup).

In a small skillet heat remaining 1 tablespoon olive oil until hot. Add chopped mushroom stems; cook, stirring frequently, until golden, about 3 minutes. Stir in roasted peppers, garlic, salt and black pepper; cook and stir, until garlic is fragrant, about 2 minutes. Add wine; cook, stirring constantly, until evaporated, about 1 minute. Remove from heat; stir in cheese and bread crumbs. Fill reserved mushroom caps with sauteed mushroom mixture, dividing evenly. Bake until mushroom caps are tender, about 15 minutes.

Serves 4




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