Mediterranean Delights
Champinones Rellanas
Makes 24
24 white mushrooms (about 11/2 to 2 inches wide)
2 1/2 Tbsp olive oil
1/4 tsp salt
1/8 tsp pepper
1/2 cup Manchego cheese, shredded
1/2 cup roasted red pepper, rinsed and juliened
2 Tbsp flat leaf parsley, finely chopped
1. Preheat oven to 450 degrees F. Wipe off the mushrooms with damp cloth, trim off stems. You can save stems for soups or sauces in other dishes. Line a baking sheet with foil. Toss mushroom caps with olive oil, salt and pepper. Lay the mushrooms on foil stem side up. Roast in oven for about 20 minutes. They will shrink.
2. Remove from oven and allow to cool so you can handle them. Fill each cap with some cheese and some red pepper strips on top.
3. Return to oven on a baking sheet. Bake for 10-12 minutes until cheese is melted. Remove from oven and transfer to serving platter. Sprinkle with parsley and cool slightly before serving (3-5 minutes). Enjoy!
