Roasted Red Pepper Stuffed Mushrooms
Roasted Red Pepper Stuffed Mushrooms - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 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
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
Preheat oven to 350ºF. 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© Jim Catanich
"This was delicious! This is a definite keeper. Here are a couple things that I did a little differently, preparation-wise. To avoid the possibility of the cream cheese curdling (as some have said), I put my cream cheese in the blender in fourths, added some of the broth and blended to ... " - coachs wife
"This is delicious! Mine turned out a bit like vodka sauce somehow. I sauteed the veggies in the oil and butter using my instant pot, then added everything else before pressure cooking for a few minutes as someone else suggested. A bit extra on sugar and some honey for bitter ... " - shoni w.
"EAGLE BRAND(R) condensed milk makes this perfect pumpkin pie a delicious ending to a..." - stacy m. polcyn
"I love this chocolate cake, it is excellent. I've made it several times and every time it is moist with a beautiful flavour. Made it again today for afternoon tea and everyone loved it. I served it with whipped cream and strawberries. This recipe is a definite keeper and I will be making it for years to come. Thank you for sharing such a great recipe." - dianney
"This moist cornbread with a crisp, golden crust is great with chili or as a quick side dish." - heather
"These wonderful iced pumpkin spice cookies are a great fall treat made from canned pumpkin..." - sandy