Entertaining
Mushroom stuffed with peppers and cretons
The kind of versatile recipe we like, perfect for any gathering.
Ingredients
- 300 g Lafleur Grandma's cretons
- 24 large hollowed-out mushroom caps
- 15 ml (1 tbsp.) olive oil
- 2 cloves garlic, chopped
- ½ red pepper, “brunoise cut” (tiny dice)
- ½ green pepper, brunoise cut
- 250 ml (1 cup) Panko Japanese-style bread crumbs
- 50 ml (2 tbsp.) grated parmesan cheese
- 30 ml (2 tbsp.) melted butter
- 15 ml (1 tbsp.) chopped rosemary
- Freshly ground pepper, to taste
Preparation
-
1.
Preheat oven to 200°C (400°F).
- 2.
Bring a pot of water to a boil, and plunge the mushroom caps into the boiling water for 1 minute. Drain on absorbent paper.
- 3.
Heat the oil in a frying pan over medium heat. Brown the garlic and peppers, and cook for 2 minutes. Allow to cool.
- 4.
In a large bowl, combine the cretons and the vegetables.
- 5.
Fill the mushrooms with this stuffing.
- 6.
Combine the parmesan cheese, bread crumbs, chopped rosemary and melted butter. Sprinkle on the mushrooms.
- 7.
Place on a baking tray, and bake for 10 minutes.
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