I was chatting with my friend Mel the other week about the fact that green peppers always seem to suck. They aren’t great raw, they aren’t great cooked. Is there a good way to cook them? Is there? I may just be a jaded, old green pepper hater, but I’m willing to keep trying avenues where they can be more enjoyable.
Anyway…recently I spent a good chunk of time out on the east coast, so I decided to bring a few lobsters back home with me to cook up a lobster-centric dinner for some friends. I thought it would be fun to go a little old school with some stuffed mushroom caps and there happened to be a green pepper from my last Spud Calgary delivery pre-travels, staring at me every time I opened the fridge, so it was time to use it.
It’s hard to go wrong with stuffed mushroom caps, especially when cream cheese and lobster are involved, but I must admit, the green pepper was an enjoyable addition to this recipe and everyone seemed to love them, so maybe I just need to cool it on my anti-green pepper campaign…
Lobster and Green Pepper-Stuffed Mushroom Caps
Yields: 24 stuffed mushroom caps
Total Time: 45 minutes
1 green pepper (halved and seeds removed)
1 Tablespoon canola oil
1 yellow onion (diced)
2 cloves garlic (minced)
2 Tablespoons white wine
1 Tablespoon unsalted butter
1 1/2 cups cream cheese (softened)
2 cups cooked lobster meat (finely chopped)
1 Tablespoon liquid honey
2 teaspoons smoked paprika
salt and pepper (to taste)
24 white mushroom caps (stems removed)
- Preheat oven to 375 °F.
- Place green pepper on a small roasting pan, drizzle lightly with oil and let roast until tender, approximately 20 minutes.
- Heat remaining oil in a medium pan on medium-high heat and cook onion and garlic for 10 minutes, stirring occasionally.
- Add white wine to pan and let cook until almost completely reduced, then add the butter and continue to cook for 5 more minutes.
- Transfer contents of pan to a blender, puree until smooth and set aside to cool. While that’s cooling, dice up the roasted green pepper and place into a large mixing bowl along with the next 4 ingredients.
- Once onion puree is cool, add it to the bowl and stir until everything is well-incorporated, then season to taste with salt and pepper.
- Place mushroom caps on a large baking sheet and spoon the cream cheese and lobster mixture into each cap. Bake in oven until mushroom is tender and the filling has started to brown, about 18-20 minutes.
Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.