Piquillo Peppers Stuffed With Shiitake Mushrooms And Spinach
Published January 5, 1999
- Total Time
- 30 minutes
- Rating
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Ingredients
¼ 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
Nutritional analysis per serving (3 to 4 servings)
21 grams carbs; 211 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 8 grams fiber; 986 milligrams sodium; 4 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes