This is my three cheese stuffing, I use it for stuffing peppers, mushrooms, aubergines and anything else worth stuffing. They make a great starter and as soon as the main course has finished cooking on my Kamado, I add these on (with the deflector plates in low setting) and I cook them directly on the deflector plates at about 200 C for about 5 minutes.
Peel the mushrooms and remove the storks, do not wash them as mushrooms are like sponges and absorb water. With the peppers cut in half longwise and remove the seeds and very carefully remove the white flesh as this can be bitter when cooked.
Combine all ingredients listed below in a bowl and mix completely. Don’t hesitate in tasting and tweaking the recipe, if you want more zing add extra lemon juice. Add about a large teaspoon of the mix to each mushroom or pepper.
To check if they are ready – piece with a skewer or knife and if the mushrooms and peppers are soft and the cheese has melted they are done. Cooking times may vary depending on the size of the mushrooms and peppers.
20g grated parmesan
50g brioche crumbed
100g cream cheese
100g grated cheddar cheese
Juice from 1 lemon
10g finely chopped fresh Coriander
2 finely chopped spring onions
Salt and pepper