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Categories:Viewed: 71 - Published at: 7 years ago
Ingredients
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, sliced
- 1 small dried hot red chile
- 2 cups shiitake mushrooms, stems removed (reserved for stock, if desired), caps thinly sliced or chopped
- 1 cup cooked spinach, squeezed dry and chopped
- Salt and black pepper to taste
- 12 piquillo peppers
Method
- Place the olive oil in a large skillet over medium heat.
- Add the garlic and chile and cook, stirring occasionally, until the garlic browns lightly, about 5 minutes.
- Remove the chile and add the shiitakes.
- Cook, stirring occasionally, until the shiitakes release their liquid and become tender, about 10 minutes.
- Stir in the spinach and season with salt and pepper.
- Stuff each of the peppers with some of the shiitake-spinach mixture.
- Serve at room temperature or warm gently in a 250F oven for about 15 minutes.
