Stuffed Peppers With Ricotta Cheese And Mushrooms Food

STUFFED PEPPERS WITH RICOTTA CHEESE AND MUSHROOMS

Steps:

• Preheat oven to 180c/160c fan/ 356f/gas 4.
• Place the peppers on a baking tray and roast for approximately 20-25 minutes until beginning to char.
• Place the peppers in a bowl and cover it with cling film, then leave the peppers to cool. Once cool peel off the skin, discard the seeds and cut the pepper in half lengthwise.
• While the peppers are cooling saute the mushrooms in olive oil until soft, seasoning with salt and pepper as they are cooking. Set aside to cool.
• Mix the ricotta with the cooled mushrooms, mustard, onion powder, 2 tbsp of the grated parmesan, salt and pepper and the herbs if you are adding them.
• Fill each pepper with the creamy filling. Secure with a tooth pick.
• Place the peppers on a baking tray and sprinkle with the parmesan cheese, then grill for approximately five minutes until the cheese has melted.
• Serve and enjoy!

GARLIC RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Clean mushrooms, remove stems.
• Chop stems, and the one extra mushroom.
• Heat olive oil in sauté pan.
• Add chopped stems and the one extra mushroom.
• Halfway through cooking add crushed garlic, salt and pepper.
• Remove from heat and allow to cool slightly in a small mixing bowl.
• Add ricotta and 2 tablespoons grated Parmesan.
• Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
• Sprinkle remaining Parmesan on top.
• Bake for approx 20-25 minutes.

RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Remove stems from cleaned mushrooms, and chop fine.
• Soak bread in milk and squeeze dry.
• Mix together chopped stems, bread, garlic, parsley, eggs, ricotta, salt and pepper.
• Fill mushroom caps with stuffing.
• Arrange stuffed mushrooms, filled side up, in a buttered baking dish.
• Drizzle a little olive oil over mushrooms and sprinkle with grated cheese.
• Bake uncovered, about 20 minutes.
• Serve hot or cold.

RICOTTA-STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Cut bell peppers in half and remove seeds.
• In a large skillet, bring 2 cups of water to a boil. Add bell peppers, reduce heat to low and simmer until just tender, about 5 minutes. Remove from pan, drain and set aside to cool.
• In a medium bowl, combine ricotta cheese, eggs, olives, walnuts, parsley, basil, lemon zest and black pepper. Mix well with a fork.
• Mound into pepper halves.
• Sprinkle with Parmesan cheese.
• Place in an ovenproof baking dish and add water to 1/4 inch depth in dish to prevent burning.
• Bake until heated through, about 20 to 30 minutes. Place under broiler briefly to brown.

RICOTTA RED PEPPER STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400.
• Make a pocket in the chicken breasts the lightly salt and pepper. Saute mushrooms, onion, and red pepper in olive oil for 5 minutes. Mix this into a bowl with ricotta cheese and garlic powder. Mix well. Spoon mixture into chicken breasts. Try to have some remaining stuffing to place on top 5 minutes before chicken is done. I usually set it to high broil for the last 5 minutes to get a nice brown color.