Thursday, October 14, 2010

Working Out The Details: Stuffed Peppers/Mushrooms

I'm working on a new stuffing recipe for peppers (no cheese or bacon, if you can believe that) and decided to stuff a few bellas from farmer's market as well.  

The initial verdict was that this stuffing recipe worked better with the mushrooms. (Sigh) Maybe cheese and peppers are meant to be together, that's the lesson learned.

Mushroom Stuffing:

1/2 lb. Ground Lamb
A few sprigs of Thyme leaves
1 sprig of Fresh Rosemary
One small grated Onion
3 Cloves of grated Garlic
One Small Egg, beaten
One TB Breadcrumbs
1/2 tsp Salt
1 tsp Black Pepper (ground)

The stuffed veggies and giant shrooms (about four each) were placed on an oiled baking sheet and baked at 375f for 30 - 35 minutes.

Have you tried this trick?  Putting washed spinach on the hot baking pan and putting it back in the oven for 2-3 minutes?  Works every time, and deglazes the pan as well.

Nothing brings a dish together like a sweet little roasted onion gravy: 1 tsp butter, 1 tsp sweet rice flour (brought to a simmer), add 1/4 cup of homemade stock, simmered until gravy-ish.

The finished recipe for stuffed mushrooms will show up in a few days -- and the peppers I stuffed were amazing mixed with cheese and used as crunchy taco filling!