Stuffed Cremini Mushrooms

12 ounces medium whole cremini mushrooms, cleaned (12 to 16 total)

2 ounces Mahón cheese, shredded (see note; may substitute a young Manchego)

2 to 3 oil-packed sun-dried tomatoes, drained and finely chopped

¼ teaspoon fresh thyme leaves, minced, plus more for optional garnish

¼ teaspoon sweet paprika

¼ cup plain dried bread crumbs

Extra-virgin olive oil, for drizzling (optional)

Preheat the oven to 425 degrees.

Cut off any woody ends from the cremini stems and discard them; finely chop the rest of the stems. Place in a mixing bowl along with the cheese, sun-dried tomatoes (to taste), minced thyme, paprika and bread crumbs. Stir until well combined, forming a mixture that just holds together when pressed.

Arrange the cremini mushroom caps, open sides facing up, in a shallow baking dish. Pack each one with the filling mixture, rounding the top. Roast for 10 to 12 minutes, until just browned on top. Drizzle lightly with oil, if using, and sprinkle with a few fresh thyme leaves, if desired. Serve warm or at room temperature. Serve with a glass of garnacha.

Notes: The mushroom caps can be stuffed and refrigerated a day in advance. Mahón is a Spanish cheese that tastes like a salty Muenster, with a slightly grainer texture. It is available at some Whole Foods Markets.

Makes 6 to 8 servings

Nutrition: Per serving (based on 8): 50 calories, 4 g protein, 4 g carbohydrates, 3 g fat, 2 g saturated fat, 5 mg cholesterol, 85 mg sodium, 0 g dietary fiber, 1 g sugar

Adapted from a recipe at TapenaWines.com