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Roasted Red Pepper Stuffed Mushrooms
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    Roasted Red Pepper Stuffed Mushrooms

  • 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
  • Method
    Preheat oven to 350F. 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.

    Serves 4

    From: Chef / Owner Philippe Chin of Chanterelles, Philadelphia
    Posted By: The Mushroom Council
    Date: ???

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