Thursday, February 5, 2009

Roasted Red Pepper Stuffed Mushrooms

12 large mushrooms (about 12 oz)
1 tbl olive oil
1/2 c. diced roasted red peppers
1 tsp minced garlic
1/2 tsp salt
1/8 tsp pepper
2 tbl dry white wine (or chicken broth)
1/4 c. shredded smoked Gouda cheese (or your favorite cheese)
2 tbl dry breadcrumbs

Preheat oven to 350F.

Stem the mushrooms and reserve the stems.

Spray a shallow baking pan with olive oil cooking spray. Place mushrooms in the pan, rounded side up. Spray the mushrooms with olive oil cooking spray. Turn the mushrooms over and spray again.

Chop the mushrooms stems and saute in a small skillet in 1 tbl olive oil until golden, about 3 minutes. Stir in roasted red peppers, garlic, salt and pepper. Cook and stir another 2 minutes. Add wine, cook and stir until evaporated, about 1 minute. Remove from heat, stir in cheese and crumbs. Fill mushrooms caps evenly with this mixture. Bake until mushroom caps are tender, about 15 minutes.

4 servings

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