Shelly's Recipe

PEPPER-AND-CHEESE-STUFFED MUSHROOMS

Category: Stuffed Mushrooms

24 large fresh mushrooms, 1 1/2 to 2 inches in diameter
2 tbsp olive oil
2 tbsp finely chopped onion
2 tbsp finely chopped red sweet pepper
2 tbsp finely chopped green and/or yellow sweet pepper
1 clove garlic, minced
3 tbsp dry white wine
1/8 tsp salt
1/8 tsp pepper
1/2 cup finely shredded smoked Edam or smoked Gouda cheese (2 oz)
1/3 cup fine dry bread crumbs

Wash and drain mushrooms. Remove stems. Chop enough stems to make 1 cup; set aside. Lightly brush rounded side of mushroom caps with about 1 tbsp of the olive oil.

Place mushrooms, cavity side up, on a shallow baking pan; set aside.

In a skillet cook chopped stems, onion, red sweet pepper, green and/or yellow sweet pepper, and garlic in the remaining olive oil over medium high heat for 3 to 4 minutes or till tender, stirring frequently. Carefully add white wine, salt, and pepper. Cook and stir about 1 minute more or till all but about 1 tbsp of the liquid has evaporated. Remove from heat. Stir in cheese and bread crumbs. Spoon cheese mixture into mushroom caps. Cover and refrigerate for 2 to 24 hours. Bake, uncovered, at 400 about 15 minutes or till mushrooms are tender and filling is hot. Makes 24.

Make-Ahead Tip: Up to 1 day ahead, stuff mushrooms, cover, and chill. To serve, bake as directed.