Place the peppers in a baking tray and roast them in a pre-heated oven of 180º for approximately 20 minutes.
Place the peppers in a large bowl and allow them to cool (cover the bowl with cling-film allowing the skin to separate from the pepper). Once cooled peel off the skin, discard the seeds and cut the pepper in half (length ways). Place them on a chopping board ready to be stuffed.
In a frying pan, shallow fry the porcini, chesnut and oyster mushrooms in the olive oil until soft. Season with salt and pepper and allow to cool. In a large bowl, mix the ricotta with the mustard and then add in the mushrooms, season with salt and pepper. Mix well.
Place two tablespoons of the mushroom mixture on the pepper, pinch the sides together and hold in place with a toothpick. Once ready put the rolled peppers on a baking tray, sprinkle with the pecorino cheese and grill for approx. 5 minutes. Serve them immediately with some mixed salad dressed with extra virgin olive oil and lemon juice.
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