Chef Rob Stinson cooks 3 different mushroom dishes. Mushroom stuffed Bell Pepper, Grilled Portabella and Mushroom Duxelle. We travel to New Hebron MS to learn about Shiitake farming. Our guest will be Rebecca Turner and she will demonstrate how to make and use Zoodles on our nutrition segment.
Recipes
MUSHROOM STUFFED BELL PEPPER
Ingredients:
1 medium green or yellow bell pepper
1 tbspn fat free mozzarella cheese julienne sliced
1 tbspn minced garlic
2 tbspn sliced domestic mushrooms
1 tbspn veggie stock no salt no fat
1 tbspn diced yellow onion
4 tbspn blanched spinach leaves chopped
1 tspn black pepper
1 tbspn diced shallot
1 tspn diced fine dill
½ tspn diced fine sage
Zero fat spray
MUSHROOM STUFFED BELL PEPPER
Cut top off bell pepper and save top for grilled portabella prep. Clean inside of pepper and hold on side to stuff. Heat saute pan, add a single short zero fat spray then add: garlic, onion, mushrooms, shallot, spinach, dill, sage and black pepper. Saute till onion is translucent and garlic is slightly browned. Deglaze with veggie stock. Remove from heat and place in mixing bowl so mozzarella can be added. Blend well. Place blend into bell pepper and place in oven at 375 for 10 minutes.
GRILLED PORTABELLA
Ingredients:
1 small portabella: 3 tbspn yield
1 tspn minced garlic
1 tbspn diced green or yellow bell pepper (top from stuffed pepper)
½ tspn black pepper
½ tspn white pepper
1 tbspn julienne red bell pepper
Zero fat spray
GRILLED PORTABELLA PREPARATION
Heat skillet and zero fat spray. Place cored and cleaned portabella in pan with garlic, bell pepper, seasonings and red bell pepper. Cook till mushroom is tender and slightly brown. Slice portabella to fan out around the stuffed bell pepper on the plate in a star fashion
MUSHROOM DUXELLE
Ingredients:
3 tbspn finely diced domestic mushrooms
1 tbspn shallots diced fine
1 tspn finely chopped garlic fresh
1 tspn black pepper
1 tbspn finely chopped green onion both white and green.
½ tspn canola oil
MUSHROOM DUXELLE PREPARATION
Heat saute pan and add oil. Place all ingredients in pan except the green of the green onion. Cook until lightly brown and very tender approximately 5 minutes. Remove from heat and hold till ready to serve.
PLATING THE MUSHROOMS THREE 3 WAYS: Place mushroom duxelle in center of plate. Place the baked mushroom stuffed bell pepper on top of the duxelle. Fan the portabella around the duxelle to form a star shape and place diced green bell pepper and red julienne bell pepper on top of portabella from that part of the recipe. The presentation is magnificent!
