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.
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
ROASTED RED PEPPER STUFFED MUSHROOMS
Steps:
- Remove stems from mushrooms. Reserve caps. Set stems aside for another use. In the 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 mushrooms caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired. Source: Mushroom Council - Gannett Newspapers 12/18/96 From the recipe files of [email protected] Posted to MM-Recipes Digest V3 #353 From: Suzy Date: Wed, 25 Dec 1996 16:10:56 -0500 (EST)
Nutrition Facts : Calories 3 calories, Fat 0.0299259249857981 g, Carbohydrate 0.538016324060971 g, Cholesterol 0 mg, Fiber 0.0655079996180101 g, Protein 0.104983274819352 g, SaturatedFat 0.00557364999747206 g, ServingSize 1 1 Dozen (441g), Sodium 0.277824999517136 mg, Sugar 0.472508324442961 g, TransFat 0.00595047499571103 g
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.
MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE
Steps:
- In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
- Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
- Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.
ROASTED PEPPERS STUFFED WITH CHICK-PEA AND EGGPLANT PURéE AND MUSHROOMS
Yield Makes 4 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425° F.
- Trim and quarter mushrooms. Halve tomatoes lengthwise. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shallot, stirring, until softened. Reduce heat to moderate and cook garlic, stirring, until fragrant, about 20 seconds. Add mushrooms and cook, stirring, 2 minutes. Remove skillet from heat. Stir in tomatoes and season with salt and pepper.
- Halve bell peppers lengthwise through stems and discard seeds and ribs. Season pepper shells with salt and pepper and in a large baking pan bake in upper third of oven 10 minutes.
- Spoon chick-pea and eggplant purée evenly into shells, smoothing tops. Mound mushroom mixture onto center of purée and sprinkle with pine nuts. Bake stuffed peppers in upper third of oven until heated through, about 15 minutes. (Alternatively, grill pepper shells, skin sides up, on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes, or until slightly charred. Transfer shells to a work surface and stuff them as above. Grill stuffed peppers, covered, until heated through, about 5 minutes.)
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
STUFFED PORTOBELLO MUSHROOMS
This meaty mushroom creates a perfect marriage with creamy goat cheese. For a savory variation, try feta or herbed cream cheese. Mike Bass, Alvin, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. Top each with 1 tablespoon red pepper strips. Sprinkle with pepper; drizzle with oil. , Bake at 350° for 15-20 minutes or until mushrooms are tender and cheese is melted.
Nutrition Facts : Calories 86 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
MARINATED MUSHROOMS WITH RED BELL PEPPERS
This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.
Provided by NONA
Categories Appetizers and Snacks Vegetable Mushrooms
Time 5h
Yield 12
Number Of Ingredients 12
Steps:
- Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Fat 2.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 53 mg, Sugar 1.8 g
More about "roasted red pepper stuffed mushrooms recipes"
EASY STUFFED MUSHROOMS WITH ROASTED RED PEPPER
From krumpli.co.uk
SPINACH, MUSHROOM AND RED PEPPER STRUDEL RECIPE
From recipeland.com
ROASTED RED PEPPERS STUFFED WITH KALE & RICE RECIPE - EATINGWELL
From eatingwell.com
PESTO & ROASTED TOMATO STUFFED MUSHROOMS - EVERY LAST BITE
From everylastbite.com
10 BEST ROASTED PEPPERS ONIONS AND MUSHROOMS RECIPES - YUMMLY
From yummly.com
PARTY FOOD: BOURSIN STUFFED MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MANCHEGO AND ROASTED PEPPER STUFFED MUSHROOMS
From littleferrarokitchen.com
ROASTED PEPPERS AND MUSHROOMS - COOKS WELL WITH OTHERS
From cookswellwithothers.com
10 BEST MUSHROOM STUFFED BELL PEPPERS RECIPES - YUMMLY
From yummly.com
MUSHROOM STUFFED ROASTED RED PEPPERS RECIPE - RECIPETIPS.COM
From recipetips.com
MUSHROOM, GOAT CHEESE, AND ROASTED RED PEPPER RICE PUDDING
From cookstr.com
ROASTED RED PEPPER & GOAT CHEESE STUFFED PORTOBELLO MUSHROOM
From runninginaskirt.com
MUSHROOM AND ROASTED RED PEPPER PIZZA WITH A POLENTA …
From pinterest.ca
12 FLAVORFUL ROASTED RED PEPPER RECIPES - THE SPRUCE EATS
From thespruceeats.com
ROASTED RED PEPPERS STUFFED WITH A MUSHROOM ... - THE FOODIE …
From thefoodiecorner.gr
ROASTED RED PEPPERS WITH MUSHROOMS, SPINACH AND FETA - RECIPES …
From recipesmadeeasy.co.uk
ROASTED RED PEPPER AND MUSHROOM TAPENADE - ONTARIO
From ontario.ca
STUFFED ROASTED RED PEPPERS RECIPE | HEALTH.COM
From health.com
ROASTED PORTOBELLO MUSHROOM RECIPE, STUFFED WITH FRESH HERBS
From liveeachday.com
ROASTED RED PEPPER-STUFFED MUSHROOMS
From clarksnutrition.com
ROASTED RED PEPPER AND FETA QUINOA STUFFED PORTOBELLOS
From fooddoodles.com
VEGETARIAN STUFFED MUSHROOMS - JO COOKS
From jocooks.com
MUSHROOM LASAGNA WITH ROASTED RED PEPPER SAUCE - ROBUST …
From robustrecipes.com
STUFFED PORTOBELLO MUSHROOMS | HEALTHY RECIPES | DR. KELLYANN
From drkellyann.com
ROASTED CHERRY TOMATOES AND MUSHROOMS : OPTIMAL RESOLUTION …
From recipeschoice.com
STUFFED PORTOBELLO MUSHROOMS W/ ROASTED RED PEPPER COULIS
From vegangela.com
ROASTED PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND TOMATOES
From fortheloveofcooking.net
STUFFED ROASTED PEPPERS WITH LENTILS, BEEF AND MUSHROOMS
From pulses.org
ROASTED BELLA MUSHROOMS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CREAM CHEESE STUFFED MUSHROOMS RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
ROASTED POTATOES AND MUSHROOMS RECIPE : OPTIMAL RESOLUTION …
From recipeschoice.com
ROASTED RED PEPPER AND SPINACH STUFFED MUSHROOMS | NEW LEAF
From newleaf.com
10 BEST ROASTED RED PEPPERS JAMIE OLIVER RECIPES - YUMMLY
From yummly.co.uk
SAUSAGE, ARTICHOKE & ROASTED RED PEPPER STUFFED MUSHROOMS
From paleonewbie.com
CAJUN SHRIMP STUFFED PEPPERS - THERESCIPES.INFO
From therecipes.info
VEGAN STUFFED MUSHROOMS | QUICK, EASY, TASTY! - DELICIOUS EVERYDAY
From deliciouseveryday.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-large-groups #appetizers #vegetables #easy #dietary #low-carb #mushrooms #low-in-something #number-of-servings
You'll also love