Stuffed Mushrooms With Roasted Red Peppers And Manchego Cheese

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 24 mushrooms ( or cremini)
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 ounces manchego cheese, shredded (about 1/2 cup)
• 1 jarred roasted red pepper
• 2 tablespoons minced fresh parsley leaves

Recipe

• 1 wipe the mushroom caps clean. remove stems completely.
• 2 rinse the roasted red pepper. pat dry. slice into thin strips.
• 3 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.
• 4 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.).
• 5 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.