Albera-Stuffed Mushrooms with Peppers and Herbs
Albera-Stuffed Mushrooms with Peppers and Herbs
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 Minutes | Total Time: 35 Minutes
Ingredients
- 12 large cremini or button mushrooms
- 1½ tbsp olive oil
- 1 small shallot, finely chopped
- ½ small red bell pepper, finely diced
- ½ small yellow bell pepper, finely diced
- 1 garlic clove, minced
- 2 tbsp breadcrumbs
- 60 g La Gruta Del Sol Albera cheese, finely grated or crumbled
- 1 tsp chopped fresh thyme or parsley
- Salt and freshly ground black pepper, to taste
- Drizzle of lemon juice or a pinch of chili flakes for serving (optional)
Directions
- Preheat oven to 375°F (190°C).
- Remove mushroom stems and finely chop them.
- Heat olive oil in a small pan over medium heat. Add chopped stems, shallot, and diced peppers. Sauté for 4–5 minutes, until softened.
- Add garlic and cook for another 30 seconds.
- Remove from heat, then stir in breadcrumbs, half the La Gruta Del Sol Albera cheese, and herbs. Season with salt and pepper.
- Spoon the mixture into the mushroom caps and top with the remaining La Gruta Del Sol Albera cheese.
- Arrange on a parchment-lined baking tray and bake for 15–18 minutes, until golden and bubbling.
- Finish with a squeeze of lemon juice or a sprinkle of chili flakes before serving warm.