Stuffed Peppers With Ricotta Cheese And Mushrooms Recipes

STUFFED PEPPERS WITH RICOTTA CHEESE AND MUSHROOMS

Steps:

• Preheat oven to 180c/160c fan/ 356f/gas 4.
• Place the peppers on a baking tray and roast for approximately 20-25 minutes until beginning to char.
• Place the peppers in a bowl and cover it with cling film, then leave the peppers to cool. Once cool peel off the skin, discard the seeds and cut the pepper in half lengthwise.
• While the peppers are cooling saute the mushrooms in olive oil until soft, seasoning with salt and pepper as they are cooking. Set aside to cool.
• Mix the ricotta with the cooled mushrooms, mustard, onion powder, 2 tbsp of the grated parmesan, salt and pepper and the herbs if you are adding them.
• Fill each pepper with the creamy filling. Secure with a tooth pick.
• Place the peppers on a baking tray and sprinkle with the parmesan cheese, then grill for approximately five minutes until the cheese has melted.
• Serve and enjoy!

GARLIC RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Clean mushrooms, remove stems.
• Chop stems, and the one extra mushroom.
• Heat olive oil in sauté pan.
• Add chopped stems and the one extra mushroom.
• Halfway through cooking add crushed garlic, salt and pepper.
• Remove from heat and allow to cool slightly in a small mixing bowl.
• Add ricotta and 2 tablespoons grated Parmesan.
• Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
• Sprinkle remaining Parmesan on top.
• Bake for approx 20-25 minutes.