Cheese Stuffed Mushrooms
(Firinda Kasarli Mantar - Istanbul)
Large size white or brown (has more earthy flavor than white ones) mushrooms, discard the tough stems, cleaned
Mozzarella cheese, in thick slices
Season the mushrooms with salt and pepper. Place in an earthenware pot. Arrange the mozzarella slices over the mushrooms. Sprinkle some paparika.
Preheat the oven to 450 F (230 C) and cook until the cheese is melted.
Serve the Cheese Stuffed Mushrooms with roasted red peppers seasoned with vinegar, extra virgin olive oil, salt and pepper.
Roasted Red Pepper:
Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the red peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes. Leave them in a paper or plastic bag for about 10 minutes to peel off the skin easily. Alternatively, you can barbecue it until softened. Just place the red peppers out side facing down on the barbecue.