Mushroom and Corn Stuffed Piquillo Rellenos

Menu Part: 
Cuisine Type: 

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

Vegetable Mix:
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.

More From FoodService Director

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...

FSD Resources