Beef And Mushroom Stuffed Peppers Food

BEEF AND MUSHROOM STUFFED PEPPERS

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.

BEEF STUFFED MUSHROOMS

Steps:

• Soak porcini mushroom in warm water.
• Preheat oven to 200°C.
• Drain the mushrooms once softened, reserving the soaking water, roughly chop mushrooms.
• Combine the mince, onion, garlic, chopped mushrooms, breadcrumbs, egg, parsley, salt and pepper in a bowl and mix well.
• Remove the stems from the field mushrooms and mound the mixture onto the caps, giving a rounded top, place onto a baking pan.
• Drizzle over the olive oil and bake in a 200C oven until browned - about 25 minutes for large mushrooms.
• Remove the mushrooms from the oven, and keep warm.
• Put the soaking liquid, wine and pan liquid/sediment from the baked mushrooms into a small pot and over a medium heat boil and reduce by half.
• Pour sauce over mushrooms and serve with a salad of choice for a complete meal.

STUFFED GREEN PEPPERS WITH RICE AND MUSHROOMS

Steps:

• Rinse the peppers under warm running water.
• Cut a slice from a stem end of each pepper (about ½ inch thick).
• Remove the core, white veins, and seeds.
• Fill a medium size pot with water and bring to boil.
• Place the peppers, and the tops, into the boiling water and cook for 5 minutes.
• Remove peppers and cool.
• Arrange peppers in a shallow baking dish.
• Sauté chopped onions in canola oil to a golden color.
• Add mushrooms and garlic, and sauté for 3 minutes.
• Mix the rice and mushrooms, and season with Italian seasoning, salt and pepper, to taste.
• Fill the peppers with the rice filling.
• Place the pepper top slices over the filling.
• Pour ¼ cup of vegetable broth into each pepper, and pour the remaining broth into the pan.
• Bake uncovered, at 350 degrees F, for 30 minutes.