Piquillo Peppers Stuffed With Shiitake Mushrooms And Spinach

Name: Piquillo Peppers Stuffed With Shiitake Mushrooms And Spinach
Total time: 30 min
Yield: 3 or 4 servings
Cuisine: spanish
Ingredients: 1/4 cup extra virgin olive oil; 2 cloves garlic, peeled and sliced; 1 dried hot chili; 2 cups stemmed shiitake mushrooms, thinly sliced or chopped; 1 cup cooked spinach, squeezed dry and chopped; Salt and freshly ground black pepper to taste; 12 piquillo peppers

Recipe from Meson Galicia

Adapted by Mark Bittman

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: A Hot, Sweet Taste Of the Spanish North

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Ingredients

Yield:3 or 4 servings

¼cup extra virgin olive oil
2cloves garlic, peeled and sliced
1dried hot chili
2cups stemmed shiitake mushrooms, thinly sliced or chopped
1cup cooked spinach, squeezed dry and chopped
Salt and freshly ground black pepper to taste
12piquillo peppers

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.