The kind of versatile recipe we like, perfect for any gathering.
Mushroom stuffed with peppers and cretons
2 June 2017
15 Min
15 Min
24
Serving(s)
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
- Preheat oven to 200°C (400°F).
- Bring a pot of water to a boil, and plunge the mushroom caps into the boiling water for 1 minute. Drain on absorbent paper.
- Heat the oil in a frying pan over medium heat. Brown the garlic and peppers, and cook for 2 minutes. Allow to cool.
- In a large bowl, combine the cretons and the vegetables.
- Fill the mushrooms with this stuffing.
- Combine the parmesan cheese, bread crumbs, chopped rosemary and melted butter. Sprinkle on the mushrooms.
- Place on a baking tray, and bake for 10 minutes.
