Stuffed Mushrooms; Stuffed Peppers - Gaggenau GN 340 230 Instrucciones De Uso

Stuffed mushrooms

Ingredients (serves 8)
16 large mushrooms
Lemon
150 ml vegetable stock
Spinach filling
400 g fresh spinach
2 cloves garlic
1 onion
50 g streaky smoked bacon
1 bunch parsley
40 g butter
Nutmeg
50 g cream
60 g grated cheese
30 g pine nuts
Blue cheese filling
100 g crème fraîche
100 g blue cheese
Salt and pepper
Insert the heating element for roasting. Preheat the
oven to 140 °C on the "roaster function".

Stuffed peppers

Ingredients (serves 9)
9 large peppers (red, green and yellow)
Olive oil
3 onions
1 garlic clove
1 kg tomatoes
600 g minced meat (lamb or beef)
300 g boiled rice
200 g goat's cheese
1 bunch parsley
Fresh herbs (e.g. rosemary, oregano, thyme, basil)
Salt, pepper, paprika
Pinch of cinnamon
¼ l vegetable stock
Insert the heating element for roasting. Preheat the
oven to 180 °C on the "roaster function".
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Preparation
Rinse the mushrooms, carefully remove the stalks and
finely chop. Place the hollowed out mushrooms into
the roasting dish and drizzle with lemon juice.
Spinach filling:
Rinse and parboil the spinach, squeeze out the excess
moisture and roughly chop. Peel and dice the onions
and garlic. Dice the bacon, rinse and finely chop the
parsley.
Heat the butter in a pan, sear the bacon, and sweat
the onions, garlic and half of the chopped mushroom
stalks. Mix in and gently cook in the spinach, cream
and half of the parsley. Season with salt, pepper and
nutmeg.
Blue cheese filling:
Mix the blue cheese with the crème fraîche and the
second half of the chopped mushroom stalks. Season
with salt and pepper.
Divide the mixture among the mushroom tops. Spread
the pine nuts and cheese over the spinach filling.
Carefully pour the vegetable stock into the roasting
dish. Place the lid on the roasting dish and cook for
20 minutes in the preheated oven set to the roaster
function. Remove the lid and cook for a further 10
minutes.
Setting values
Setting: Roaster function
Temperature: 140 °C
Cooking time: 30 minutes
Preparation
Cut the tops off the peppers. Remove the seeds and
ribs. Rinse the peppers and place them in the roasting
dish.
To make the filling, peel and finely chop the onions
and garlic. Skin the tomatoes, remove the stem ends
and chop into small pieces. Finely chop the herbs.
Heat oil in a pan and sweat the onions and garlic. Add
the minced meat and fry together for a short time. Add
the rice, tomatoes, goat's cheese, herbs and spices.
Stuff the peppers with the seasoned meat mixture and
place the top back on each pepper. Carefully pour the
vegetable stock into the roasting dish.
Place the lid on the roasting dish and cook in the
preheated oven for 25 minutes. Remove the lid and
cook for a further 20 minutes at 140 °C.
Setting values
Setting: Roaster function
Temperature: 180 °C / 140 °C
Cooking time: 45 minutes