Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mushroom, feta & tomato baked peppers. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mushroom, feta & tomato baked peppers is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Mushroom, feta & tomato baked peppers is something that I’ve loved my entire life. They’re fine and they look wonderful.
Ready in under an hour or freezable for a busy weeknight, it's the perfect midweek dinner for two. Heat a pan with the olive oil and garlic and fry for a few minutes then add the onion and mushroom, thyme and salt. Roll out the filo pastry onto a lined baking tray. score the border of the pastry. add the onion, mushrooms, feta and tomato, season with salt and pepper. Crumble half to a whole packet of feta evenly over both mushrooms.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mushroom, feta & tomato baked peppers using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mushroom, feta & tomato baked peppers:
- Get 175 grams chestnut mushrooms diced
- Get 5 medium sun-dried tomatos finely diced
- Prepare 2 large peppers green & red
- Take 20 grams of blanched hazelnuts roughly chopped
- Get 1 clove of garlic peeld & chopped
- Make ready 50 grams dry white or brown breadcrumbs
- Get 1 tsp dried chilli flakes
- Make ready 1 1/2 black pepper
- Take 100 grams feta or soft goata cheese
Add the wine or broth, salt and pepper. Top one quarter with the mushroom mixture and crumble a quarter of the feta on top. Top with one of the pastry quarters and press to seal the edges. Repeat with the remaining pastry and mixture.
Steps to make Mushroom, feta & tomato baked peppers:
- Preheat oven to 220°C/Fan 200°C 7
- Roughly chop hazelnuts, mushrooms, sun dried tomatoes & add to a hot pan with 1 tablespoon of vegetable oil. Cook for 10 mins, then add breadcrumbs, chill flakes & pepper.
- Cut in half 2 large bell peppers (or any large pepper of your choice). Then add mushroom, tomatoe, hazelnut mix and stuff peppers equally. Place on a baking tray and cook for 40 - 45 mins gas mark 5 until golden.
Top with one of the pastry quarters and press to seal the edges. Repeat with the remaining pastry and mixture. Cut a small hole in the center of the top of each pie and brush with beaten egg. Veggie fajitas made with meaty slices of portobello mushrooms, tender strips of pepper and crunchy onions marinated in a smoked paprika and cumin spiked sauce and fried. Served wrapped in white tortillas with creamy crumbles of tangy feta.
So that’s going to wrap it up for this exceptional food mushroom, feta & tomato baked peppers recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
