Champiñones rellenos de queso crema

Ingredientes

• 30 medium raw button mushrooms ((about 1 1/2 pounds))
• 8 ounces cream cheese, (softened)
• 1 1/4 cups shredded smoked cheddar cheese
• 1/4 cup roasted red pepper, (drained and diced)
• 2 tablespoons grated onion
• 1 clove garlic, (minced)
• 1/3 cup grated Parmesan cheese
• Salt (and pepper)

Preparación

1. 1

   Preheat the oven to 350 degrees F. Set out a 9x13-inch baking dish. Gently pop off the stems of the mushrooms. Discard the stems or save for later use. Then use a damp paper towel to brush off the dirt on the mushroom tops. Do rinse them in water.

2. 2

   In a medium bowl, mix the cream cheese, smoked cheddar cheese, diced red pepper, onion, and garlic together. Add 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Mix well.

3. 3

   Use a spoon to pack the cavity of each mushroom with cheese filling. It's ok if it pops over the top a little. (But not too much or they will look messy.)

4. 4

   Press each cheese-stuffed top in grated Parmesan cheese to create a crust. Then set them in the baking dish, cheese-side-up. (It's okay if they are tightly fitted in the baking dish, because they will shrink while baking.)

5. 5

   Bake for 30-35 minutes, until the tops are puffed and golden. Serve warm.