Mushroom Caps with Smoky Roasted Romesco Sauce

Print Friendly, PDF & Email

Baked mushroom caps are delicious stuffed with a summery sauce of roasted red peppers. The sauce is a zesty embellishment for grilled meats, too.

Mushroom Caps with Smoky Roasted Romesco SauceIngredients
• 3 medium red bell peppers
• 2 plum tomatoes, halved lengthwise
• 1/2 cup (1/2-inch) cubed French bread baguette, crusts removed – I used GF bread
• 1 1/2 tablespoons smoked almonds
• 1 tablespoon extra virgin olive oil
• 1 tablespoon sherry vinegar or red wine vinegar
• 1/4 teaspoon Spanish smoked paprika
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground red pepper
• 1 large garlic clove
• 12-24 mushroom caps

1. Preheat broiler
2. To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves and tomatoes, skin sides up, on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid.
3. Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.
4. Preheat oven to 400°.
5. To prepare mushroom caps, clean thoroughly and pat dry. Then lightly coat with virgin olive oil cooking spray. Bake at 400° for 10 minutes or until hot all the way through.

Put sauce in caps, and serve. You can also take raw mushroom caps and serve the sauce on the side.

FitKim FB Mailchimp Logo

~by Kimberly Olson

Leave a Reply