Mushroom And Cheese Stuffed Piquillo Peppers
Mushroom and Cheese Stuffed Piquillo Peppers are a delicious and savory dish from Castilian-Leonese cuisine. These peppers are filled with a flavorful mixture of mushrooms and cheese, making them a perfect appetizer or side dish for any occasion.
Ingredients
- 8 piquillo peppers, drained and patted dry
- 1 cup chopped mushrooms
- 1/2 cup shredded Manchego cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushrooms and garlic, and sauté until the mushrooms are golden brown. Season with salt and pepper, then remove from heat and let cool.
- In a bowl, combine the sautéed mushrooms, Manchego cheese, and breadcrumbs. Mix well to form a stuffing mixture.
- Carefully stuff each piquillo pepper with the mushroom and cheese mixture, then place them in a baking dish.
- Drizzle the stuffed peppers with the remaining olive oil and bake in the preheated oven for 20-25 minutes, or until the peppers are heated through and the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 8g
- Protein
- 6g
- Fat
- 10g
Supplies
Baking dish Skillet Bowl
Tools
Knife Cutting board Oven
Serving suggestions
Serve the Mushroom and Cheese Stuffed Piquillo Peppers as an appetizer with a side of Spanish olives and a glass of Rioja wine.
Tips & tricks
For a spicier version, you can use hot paprika or cayenne pepper in the stuffing mixture.
Cost
$10