A quick and easy vegetarian main or starter that is ideal for feeding a crowd. These Pepper Stuffed Mushrooms are easy to adapt, bursting with flavour and something you will want to make time and time again.
Mushrooms are probably one of the ingredients that we use most in our cooking. They are a really good way to bulk out meals, they have a nice meaty texture and they are cheap. But, they are so much more than a filler ingredient, as they can be the main part of the dish too.
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If you are a vegetarian, or you have ever fancied going for the vegetarian option at a restaurant, then you will be well used to stuffed mushrooms and perhaps even a little bored of them. You would have thought that by now restaurants would have got a bit more creative with their vegetarian options, but sadly not. Turn to the vegetarian “section” and you will most likely see a cheese stuffed mushroom which is most likely followed by a *sigh*!
Now, don’t get us wrong, we love a stuffed mushroom, we just like to be a bit more adventurous with ours and do more than just grate a bit of cheddar in to them. Which is why, when we opened up our fridge to see what we can put in some mushrooms, we saw the Peppadew Stuffed Piquante Peppers and just knew they had to go in them.
For people who enjoy good food and good company and who like to add a little spice to life. Peppadew offers a unique range of products. Peppadew products are packed full of flavour and so versatile that people want to use them with everything.
I am sure most of you have seen these on a party food table and enjoyed them, but there is so much more that you can do with them. We love them mixed in to pasta, put on a pizza, in a sandwich and now in these stuffed peppers. You can add in some other vegetables if you have some leftover and also, get creative with the herbs. We have used parsley, as it’s a classic combo with mushrooms, but chives work well with the cheese too.
You can make these in a big mushroom cap, or you could make them in to bite sized pieces in a smaller mushroom as a party food canapé. I think they would go down really well with the vegetarians and the meat eaters!
Ingredients – Serves 2:
– 2 Large Portobello Mushrooms
– 12 Peppadew Stuffed Piquante Peppers
– 1 tbsp Wholewheat Crumbs
– 1 tbsp Curly Leaf Parsley
1) Remove the mushroom stalk and scoop out the gills with a spoon.
2) Arrange 6 Peppadew Stuffed Peppers (or as many as will fit) in the mushroom.
3) Sprinkle the mushrooms with the breadcrumb and parsley.
4) Bake in the oven for 20 minutes at 200C.
Nutritional Information – per person:
Weight Watchers SmartPoints: 4
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**This recipe was commissioned by Peppadew, however, all opinions are my own**