Roasted Red Pepper Stuffed Mushrooms
Recipe: Appetizer : 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.
"I am on a NO SALT diabetic diet. Is there other ways I can make this with NO SALT???" - lpless51
"Where is the onion and garlic in the recipe?" - northwoodcav
"is there a truck to adding the cream cheese where it doesn't circle? I've the recipe and it tastes great but the crea. cheese juat doesn't fully break down." - seamus m.
"A great combination of chocolate chips, oatmeal, and peanut butter." - ethelmertz
"This 5-star pumpkin cheesecake layers pumpkin and cream cheese for a delicious display,..." - bonnie molleston
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