Vegetables & legumes
Piquillo peppers stuffed with mushrooms
Piquillo peppers stuffed with a creamy mushroom saute.
VegetarianVeganGluten-free
Ingredients
- 12 piquillo peppers
- 300 g mixed mushrooms
- 1 onion
- 2 garlic cloves
- 100 g oat drink
- 40 g extra virgin olive oil
- 20 g cornstarch
- 200 g crushed tomato
- Salt and pepper to taste
- Chopped fresh parsley
Step-by-step
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- Chop the onion and garlic 4 sec/speed 5 and scrape down the sides with the spatula.
- Add the oil and saute 6 min/Varoma/spoon speed.
- Add the chopped mushrooms, the salt and the pepper and saute 8 min/Varoma/reverse/spoon speed.
- Add the cornstarch and the oat drink and set 4 min/90C/reverse/spoon speed until it binds.
- Fill the piquillo peppers with the saute and place them in a dish.
- Put the crushed tomato in the mixing bowl with a pinch of salt and cook 8 min/Varoma/reverse/spoon speed.
- Coat the peppers with the tomato sauce and sprinkle with parsley before serving.
Tips
- Handle the piquillos carefully because they break easily.
- The cornstarch gives gluten-free creaminess to the filling.
- You can blend the tomato sauce with a couple of piquillos for more flavor.
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