Peppers and Mushrooms in the Nesco photo by arbpen

Stuffed Mushrooms and Peppers

This will stuff four large mushrooms and four small peppers. You can serve this as a main dish, or as an appetizer. Look for small, heart shaped red peppers in the summer at your local farmer's market.

Cuisine: ItalianMain Ingredient: Italian Sausage

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Recipe
Photos (2)
Nutrition
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Ingredients

Ready in 40 minutes
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Original recipe makes 2 Servings

Stems of mushrooms; of mushrooms

1 teaspoonshallot chopped in oil

1/2 red pepper; chopped (not one of the ones to be stuffed!)

1/2 smallwhite onion; chopped

1 tablespoonolive oil

1/2 poundItalian sausage; bulk or skins removed

1/2 cupPanko Bread Crumbs

1/4 cupmilk

1/4 cupParmesan cheese

Mushrooms; and Peppers to be stuffed

Stuffed Mushrooms and Peppers Preparation

Put the oil in a heated skillet to medium. Put in the shallots, then the mushroom, then the pepper and onion. Saute on medium heat until the onions are translucent. Add the sausage, breaking it up and cook thoroughly, about 10 minutes on low.

Remove the cookwell from the Nesco, and preheat it to 300 degrees.

Take this mixture and put it into a food processor, adding the milk, bread crumbs and cheese. Pulse a few times until all the ingredients are well mixed and smaller.

Now, stuff the mushrooms and peppers generously. Put about 2 cups of water into the cookwell of the Nesco, and put the rack on top of the water. Place the mushrooms and peppers on top of the rack, cover and let steam until done, about 20 minutes.

If you do not have a Nesco, you could put the peppers and mushrooms in a steamer, or put a baking dish inside a larger baking dish filled with water and bake in a regular oven.