4 large yellow peppers
20g dry Porcini mushrooms (soaked, drained and chopped)
50g fresh chestnut mushrooms (chopped)
50g fresh oyster mushrooms (chopped)
2tsp of whole grain mustard
250g ricotta cheese
4tbls Italian olive oil
Salt and pepper to taste
Place the peppers in a baking tray and roast them in a pre-heated oven of 180º for approx. 20 minutes. Place them in a large bowl and allow to cool (cover the bowl with cling-film allowing the skin to separate from the pepper). Once cooled peel off the skin, discard the seeds and cut the pepper in half (length ways). Place them on a chopping board ready to be stuffed.
In a frying pan, shallow fry the oyster and chestnut mushrooms in the olive oil until soft. Season with salt and pepper and allow to cool. In a large bowl, mix the ricotta with the mustard and then add in all the mushrooms, season with salt and pepper. Mix well.
Place 2tbls of the mushroom mixture on the pepper, gently roll and hold in place using a toothpick. Once ready put the rolled peppers on a baking tray, sprinkle with the pecorino cheese and grill for approx. 5 minutes. Serve them immediately with some mixed salad dress with extra virgin olive oil and lemon juice.