Vegetarian Filling

alexandra romero
Don't miss trying this delicious vegetarian chile en nogada stuffed with mushrooms, peach, apple, and pear. It is very tasty and fresh. Give your chiles en nogada a twist; everyone will love it.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
7
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 1 cup oyster mushrooms, finely chopped
  • 2 tablespoons olive oil
  • salt
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1/2 cups tomato purée
  • 1 pear, in medium cubes
  • 1 peach, in medium cubes
  • 1 apple, in medium cubes
  • 1/2 cups golden raisin
  • 1/2 cups almonds, sliced
  • 1 cinnamon stick
  • Poblano chile, roasted and cleaned
  • nogada
  • pomegranate, pomegranate seeds, for garnish
  • parsley, finely chopped, for garnish
Preparation
20 mins
20 mins
Low
  • Add the oil to a skillet and heat over medium heat, then add the red onion, the garlic, and cook for 2 minutes.
  • Add the mushrooms and cook for 5 minutes or until slightly browned, then add the tomato puree and let the liquid reduce a bit, add the apple, the pear, and cook for 2 more minutes. Then add the peach, the raisin, the almond, the ground cinnamon. Season with salt and pepper, set aside.
  • Stuff the poblano chile and cover with the nogada, garnish with pomegranate and parsley. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by