Peppis Stuffed Mushrooms Recipes
PEPPI'S STUFFED MUSHROOMS
Make and share this Peppi's Stuffed Mushrooms recipe from Food.com.
Provided by abloom69
Categories Vegetable
Time 35m
Yield 6 as an appetizer, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Remove the stems from the mushrooms and chop.
- Scrape undersides of mushrooms into bowl using the handle of a teaspoon.
- Add chopped stems, ham, raisins, pine nuts and capers.
- Melt butter in a skillet, add mushroom mixture and cook until liquid has evaporated.
- Stir in garlic, one tablespoon of the parsley, salt and pepper and 1/4 cup of parmesan.
- Stuff mushrooms with mixture and arrange in a shallow buttered pan.
- Sprinkle remaining tablespoon of parsley and remaining 1/4 cup parmesan over mushrooms and bake 20 minutes.
Nutrition Facts : Calories 111, Fat 7.8, SaturatedFat 4.1, Cholesterol 20.5, Sodium 338.8, Carbohydrate 4.6, Fiber 1, Sugar 2.4, Protein 7.2
BEEF AND MUSHROOM STUFFED PEPPERS
A beefy alternative to 'Italian-style' stuffed peppers, great with any white rice-based side dish, or mashed potatoes.
Provided by SKJHFG
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 50m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
- Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
- Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 17.6 g, Cholesterol 121.7 mg, Fat 42.6 g, Fiber 2.2 g, Protein 36.7 g, SaturatedFat 17.2 g, Sodium 1280.8 mg, Sugar 4.5 g
MUSHROOM, WALNUT & TOMATO BAKED PEPPERS
Stuffed peppers are a vegetarian favourite - this version is packed with vegetables, fresh pesto, herbs and chilli
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a large frying pan and stir-fry the mushrooms over a high heat for 5 mins. Season with a good grind of black pepper and remove from the heat. Stir in the garlic, tomato pieces, breadcrumbs, walnuts, chopped parsley, chilli flakes and pesto until thoroughly combined.
- Cut the peppers in half from top to bottom. Carefully remove the seeds and membrane. Place in a small foillined roasting tin and fill with the mushroom stuffing. Cover the surface of the stuffing with a small piece of foil. Bake for 35-40 mins until tender.
Nutrition Facts : Calories 621 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 2.4 milligram of sodium
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