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Mushroom and Corn Stuffed Piquillo Rellenos

Source: Mushroom Council
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  4 to 6 servings
1/2 cup sautéed diced Portabella mushrooms
1/2 cup sautéed diced Button mushrooms
2 cups sautéed fresh corn
1/3 cup sautéed diced poblano pepper
1/2 cup sautéed thin sliced scallions
1/4 cup grated Manchego cheese
1 tablespoon roasted garlic puree
1/4 cup reduced heavy cream
as needed Kosher salt and ground pepper

Vegetable Mix:
3/4 cup roasted cubed Calabaza
3/4 cup roasted cubed red peppers
3/4 cup roasted cubed chayote
3/4 cup roasted fresh corn kernels

1 1/2 cups tomato sauce
1 1/2 cups (8-12) Piquillo peppers

8-12 Whole Piquillo Peppers
as needed fresh cilantro sprigs, for garnish
Combine all stuffing ingredients in mixing bowl; season with kosher salt and ground black pepper; set aside. Season roasted vegetables with kosher salt and fresh ground black pepper; set aside. Puree tomato sauce and peppers; set aside.

Make slits in 2 piquillo peppers; fill with stuffing mixture. Heat in a 350°F oven for 5 minutes, along with 1/4 - 1/6 of vegetables. Place vegetables in a 2½-inch ring mold in center of plate; remove ring mold. Top vegetables with 2 stuffed peppers. Spoon tomato sauce around vegetables. Garnish with fresh cilantro sprigs.

Piquillo peppers are roasted over wood then peeled and jarred or canned in Spain. They are available in specialty markets. Manchego is available in specialty cheese markets. The calabaza and chayote are available in specialty Latin produce markets and if unavailable, can be replaced by pumpkin and a firm squash.

Recipe reprinted by permission of Mushroom Council. All rights reserved.
Date Added: 01/26/2009
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