Hot peppers stuffed with mushrooms and cheese, with hot sauce
4 servings
40 minutes
This recipe is a true gastronomic adventure with vibrant flavors of Greek cuisine. The spicy kick of Scottish pepper is softened by a delicate filling of mushrooms, goat cheese, and fresh thyme. Sautéing the mushrooms with sherry adds depth of flavor, while baking in a golden crust creates an appetizing crunch. Serving with spicy chili sauce, fresh avocado, sour cream, and feta transforms this dish into a complex harmonious ensemble. Perfect as an appetizer on a festive table or as a savory treat with wine.
1
Char the hot peppers directly over the gas burner or on the grill (they should blacken on all sides). Place in a plastic bag and let steam for 10 minutes. Carefully scrape off the charred skin with a small knife. Be careful not to tear the pepper. Make a vertical slit on each pepper. Remove the seeds (the pepper should remain whole).
- Scotch bonnet chili: 8 pieces
2
Heat butter in a large skillet over medium heat. Add onion and thyme; sauté until the onion is translucent for about 2 minutes. Add mushrooms, salt, and pepper. Sauté for about 7 minutes until the mushrooms darken. Add sherry; stir for 1-2 minutes until all the liquid evaporates. Place the mixture in the refrigerator for 10 minutes. Add goat cheese and cilantro; mix.
- Butter: 2 tablespoons
- Shallot: 70 g
- Chopped fresh thyme: 1.5 teaspoon
- Fresh mushrooms: 1.2 kg
- Dry sherry (fino): 1 glass
- Goat cheese: 120 g
- Chopped cilantro (coriander leaf): 2 tablespoons
3
Place 1 slice of cheese in each pepper. Distribute the mushroom mixture among the peppers. Press to close the opening.
- Mini mozzarella (bocconcini/ciliegine): 8 pieces
4
Preheat the oven to 230°C. Generously grease a rimmed baking sheet with oil. Mix regular flour with cornmeal in a shallow bowl. Brush the peppers with egg white, then coat in the flour mixture. Transfer to the prepared baking sheet.
- Sunflower oil: 3 tablespoons
- Wheat flour: 3 tablespoons
- Cornmeal: 3 tablespoons
- Egg white: 1 piece
5
Bake the peppers until golden brown and the cheese melts for about 8 minutes on each side. Pour 1/4 of the red hot pepper sauce into each plate (set aside the remaining sauce for another dish), and place 2 peppers on top. Garnish with avocado, add sour cream and feta cheese.
- Chili sauce: to taste
- Avocado: 1 piece
- Sour cream: to taste
- Feta cheese: to taste