Mushroom and Corn Stuffed Piquillo Rellenos
Whether used as a starter or a main course, vegetarian patrons will appreciate both the depth of flavor and bright colors in this dish.
1⁄2 cup diced portobello mushrooms,sautéed
1⁄2 cup diced button mushrooms, sautéed
2 cups fresh corn, sautéed
1⁄3 cup diced poblano pepper, sautéed
1⁄2 cup thinly sliced scallions, sautéed
1⁄4 cup grated Manchego cheese
1 tbsp. roasted garlic puree
1⁄2 cup heavy cream, reduced
Kosher salt and ground pepper, as needed
3⁄4 cup cubed calabaza, roasted
3⁄4 cup cubed red peppers, roasted
3⁄4 cup cubed chayote, roasted
3⁄4 cup fresh corn kernels, roasted
11⁄2 cups tomato sauce
11⁄2 cups piquillo peppers
8-12 whole piquillo peppers
Fresh cilantro sprigs, for garnish
1. Combine all stuffing ingredients in mixing bowl; season with salt and pepper; set aside.
2. Season roasted vegetables with kosher salt and fresh ground pepper; set aside. Puree tomato sauce and 11⁄2 cups peppers; set aside.
3. Per serving: Make slits in 2 piquillo peppers; fill with stuffing mixture. Heat in a 350°F oven for 5 min., along with 1⁄4 of vegetable mix.
4. Place roasted vegetables in 2_ in. ringmold in center of plate; remove ringmold. Top with 2 stuffed peppers. Spoon tomato sauce around vegetables. Garnish with fresh cilantro sprigs.