STUFFED MUSHROOMS WITH ROASTED RED PEPPERS AND MANCHEGO CHEESE
This is from "The Best International Recipe", from the Cooks Illustrated folks. You want mushrooms with caps about 1.5 - 2 inches in diameters.
Provided by Debbie R.
Categories Vegetable
Time 45m
Yield 24 mushrooms
Number Of Ingredients 7
Steps:
- Wipe the mushroom caps clean. Remove stems completely.
- Rinse the roasted red pepper. Pat dry. Slice into thin strips.
- Put oven rack in lower one-third of oven and preheat to 450. Line a baking sheet with foil. Toss mushroom caps with oil, salt and pepper. Lay gill side down on sheet. Roast until they release juices and shrink, about 25 minutes.
- Remove them from oven. Let cool slightly. When cool enough to handle, flip, fill with cheese and place a few strips of red pepper on top. (At this point, they can be covered and chilled for up to 2 days. You may need to cook them a couple extra minutes tho.).
- Bake until mushrooms are hot and cheese is melted and bubbling, about 20 minutes. Remove to serving platter. Sprinkle with parsley and let sit for 5 minutes before serving.
TUSCAN MUSHROOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
- On a parchment paper-lined baking sheet place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes.
- Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.
Nutrition Facts : Calories 220 calorie, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 954 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 10 grams, Sugar 3 grams
SPICY PORTOBELLO MUSHROOMS AND ROASTED RED PEPPERS
Steps:
- In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
- Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
- Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.
STUFFED RED PEPPERS
Stuffed peppers with beef and mushrooms.
Provided by Jane
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
- Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
- Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
- Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.
Nutrition Facts : Calories 504.4 calories, Carbohydrate 74.3 g, Cholesterol 50.2 mg, Fat 12.6 g, Fiber 8.9 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 1095 mg, Sugar 17.1 g
ROASTED RED PEPPER-STUFFED MUSHROOMS
Make and share this Roasted Red Pepper-Stuffed Mushrooms recipe from Food.com.
Provided by Queen Dragon Mom
Categories Vegetable
Time 10m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Remove stems from mushrooms; reserve caps; set stems aside for another use.
- In a bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper.
- Process until smooth, about 1 minute.
- In a pastry bag fitted with a large star tip, place cream cheese mixture.
- Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.
Nutrition Facts : Calories 59.1, Fat 5.2, SaturatedFat 3.2, Cholesterol 16.1, Sodium 82.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.5, Protein 2.2
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