How to make it

  • Pre-heat oven to 180C/356F/Gas 4;
  • Place the peppers in a baking tray and roast them for approximately 20 minutes;
  • Remove from tray, put in a large bowl, cover with cling film and allow to cool; this will loosen the skin, making them easier to peel.
  • Once cooled, peel off the skin, discard the seeds and cut the pepper in half lengthways;
  • Set aside;
  • In a frying pan, fry the oyster and chestnut mushrooms in a little oil until soft;
  • Season with salt and pepper and allow to cool;
  • In a large bowl, mix the ricotta cheese, mustard and dried porcini mushrooms together well;
  • Add the cooked mushrooms, season with salt and pepper and combine everything together well.
  • Place two tablespoons of the mushroom mixture on each pepper half; gently roll up and hold in place with a toothpick;
  • Repeat until all peppers and mixture are used up;
  • Put the peppers on a baking tray, sprinkle with the pecorino cheese and grill for approximately five minutes.

Reviews & Comments 1

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  • elgourmand 4 years ago
    let's hope I can find some Ricotta cheese. It shows up now and then. Ever subbed a different cheese in this?
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