Roasted Pepper Stuffed with Bryndza and Oyster Mushrooms
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Roasted Pepper Stuffed with Bryndza and Oyster Mushrooms
Ingredients
3 large California peppers, 250 g bryndza, 2 tbsp cornmeal, 300 g oyster mushrooms, 3 sprigs of thyme, 300 g walnuts / cashews, 250 g butter, 2 tbsp sour cream, 2 tbsp honey, olive oil, black pepper
Preparation
Chop the mushrooms into small cubes, finely chop the nuts, and then sauté them together in 100 g of butter until golden brown. Mix the bryndza with the cornmeal, the remaining softened butter, sour cream, thyme, honey, and season with salt and pepper if necessary. Cut the peppers in half crosswise, remove the stem, seeds, and veins, then distribute the filling evenly among them. Place them in an oiled baking dish and bake in a preheated oven at 180°C for 30 minutes.
