Stuffed mushrooms with roasted red peppers and manchego cheese (recipe)

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Stuffed mushrooms with roasted red peppers and manchego cheese (recipe)
NameStuffed mushrooms with roasted red peppers and manchego cheese
IngredientsMushrooms Extra virgin olive oil Salt Pepper Manchego cheese Fresh parsley leaves
Cooktime (in hours)0.583333333
Preptime (in hours)0.166666667
Totaltime (in hours)0.75
Keto friendlinessKeto friendly
Calories14.1
Fat1.2
Protein0.6
Carbohydrate0.6
Fiber0.2
Net carbohydrates0.4
Sugar0.4
Saturated fat0.2
Cholesterol (mg)0
Sodium25.3
Yield24 mushrooms
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Stuffed mushrooms with roasted red peppers and manchego cheese (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Stuffed mushrooms with roasted red peppers and manchego cheese (recipe) image(external)

Recipe instructions

  1. Wipe the mushroom caps clean. Remove stems completely.
  2. Rinse the roasted red pepper. Pat dry. Slice into thin strips.
  3. 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.
  4. 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..
  5. Bakeuntil 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.

    Food tags
    Spanish, European,


Stuffed mushrooms with roasted red peppers and manchego cheese (recipe) details:

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Time:
Prep Time in Hours and Mins:45M

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Contributors: Prab R. Tumpati, MD