Mushroom and Corn Stuffed Piquillo Rellenos

Menu Part: 
Appetizer/Small Plate
Cuisine Type: 
Mexican
Serves: 
4

Whether used as a starter or a main course, vegetarian patrons will appreciate both the depth of flavor and bright colors in this dish.

Ingredients

Stuffing:
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

Sauce:
11⁄2 cups tomato sauce
11⁄2 cups piquillo peppers

8-12 whole piquillo peppers
Fresh cilantro sprigs, for garnish

Steps

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.

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