Stuffed Peppers And Shiitake Mushrooms Recipes

STUFFED PEPPERS AND SHIITAKE MUSHROOMS

Steps:

• Let's cut the vegetables and mushrooms. Cut each of the bell peppers in half lengthwise. Remove the stems and the seeds. Clean the inside of the bell peppers.
• With kitchen scissors, remove each of the stem ends from the shiitake mushrooms. Cut off the stems of the shiitake mushrooms.
• Thinly slice the stems and cut them into fine strips. Chop them into fine pieces.
• Make vertical cuts in the onion, slice across the initial cuts and chop it into fine pieces.
• Let's make the ground meat mixture for the stuffing. Combine the salt, pepper, sake, beaten egg and soft bread crumbs in a bowl and stir together with a spatula.
• When combined, add the ground beef and pork mixture and mix thoroughly until it begins to become gooey.
• Add the chopped onion and shiitake stems to the mixture and lightly mix.
• Finally, flatten the meat mixture in the bowl with the spatula.
• With a fine mesh strainer, dust the inside of the bell peppers and mushrooms with flour. This will help hold the meat in place while cooking.
• Let's stuff the meat into the peppers and mushrooms. Divide the meat mixture in half with a spatula. With your hands, shape one half into an oval.
• First, stuff three of the bell pepper halves with the meat mixture.
• Next, stuff two of the shiitake mushrooms.
• Press the meat into the peppers and mushrooms with the spatula completely filling in all of the gaps. Repeat this process with the rest of the meat mixture and stuff all of the peppers and mushrooms.
• Dust the surface of the meat with flour again. This will help the meat become golden brown and prevent the juices from evaporating.
• Let's make the sauce. Combine the soy sauce, mirin, sake and sugar in a bowl and stir together with a spatula.
• Let's fry the meat. Add the vegetable oil to the heated pan. Swirl the pan to coat with the oil. Gently press the stuffed peppers and mushrooms onto the pan with the meat side facing down. Fry the meat on medium heat.
• When the meat becomes golden brown, gently flip them over. Fry the other side of the peppers and mushrooms until lightly brown.
• Remove the excess oil with a paper towel.
• Add the sake and cover with a lid. Reduce the heat, and cook the meat for about 2 minutes.
• Let the alcohol evaporate and remove the lid. Gently press the meat with kitchen chopsticks and check if the juices are clear.
• Turn off the burner and place the stuffed peppers and mushrooms on a plate.
• Turn on the burner again and heat the sauce in the pan. Reduce the sauce while stirring with the spatula.
• When large bubbles form at the top and it has thickened as shown, turn off the burner and pour the sauce onto the meat. Sprinkle on the seven flavor chili powder and enjoy the stuffed peppers and mushrooms.

STUFFED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Wash and destem mushrooms (save stems and chop stems up small).
• Saute mushroom caps in butter, then remove from heat.
• In a small pot, saute onions and mushroom stems until slightly carmelized.
• Add corn and ginger and cook for another minute or so.
• Add rice and small amount of water so that it is easy to mix, then add miso, shoyu, mirin, and rice vinegar and drizzle some sesame oil in as well.
• Cook until everything comes together, then remove from heat and add the egg.
• In a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches.
• Bake for 15 minutes or until rice mixture is slightly crunchy.
• While you wait, mix mayo with a bit of sriracha to taste.
• When you remove the mushrooms from the oven, spoon a dollop of mayonaise mixture on top and squeeze lemon juice over it.
• Serve with picked daikon and mixed greens.

PIQUILLO PEPPERS STUFFED WITH SHIITAKE MUSHROOMS AND SPINACH

Steps:

• Place the olive oil in a large skillet, turn the heat to medium, and add garlic and chili. Cook, stirring occasionally, until garlic browns lightly, about 5 minutes. Remove the chili from the skillet, and add the mushrooms. Cook, stirring occasionally, until shiitakes release their liquid and become tender, about 10 minutes. Stir in spinach, and season to taste.
• Stuff each pepper with a portion of this mixture. Serve at room temperature, or warm gently in a 250-degree oven for about 15 minutes.

CHICKEN MUSHROOM STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400°F.
• In 11x7-inch or 9x13-inch glass or microwavable pan, microwave pepper halves cut side down in approximately 1/4 to 1/2 inch water, at half power (depends on microwave as they vary) for 4-5 minutes (until tender crisp), drain excess liquid.
• Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat.
• Season Chicken with salt & pepper to taste.
• Add chicken and mushrooms to skillet, sauté 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
• Sauté uncovered until chicken stock is evaporated/absorbed.
• In same glass pan, line the inside of each pepper half with ham slices to cover, add 1/4 of halved cheese to each pepper, stuff with chicken mixture and top with thin tomato slices.
• Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
• Remove foil baste each pepper with stock in pan, then cover with remaining cheese.
• Return to oven for 3-5 minutes until cheese is melted.
• While peppers are cooking prepare noodles.
• I like to substitute 1 chicken bouillon cube for the optional salt to the cooking water.
• Prepare according to package directions, drain and toss with remaining olive oil.
• To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
• Enjoy!