Parasect Stuffed Peppers

Inspired by the red mushroom from Parasect’s back, we stuff bell peppers with an assortment of nutritious ingredients to create a crunchy, mushroom filling.

Servings

2

Ready In:

1 hour

Good For:

Dinner

Inspiration from

Parasect

Parasect, known as the Mushroom Pokémon, is an orange insectoid creature with a giant red and yellow mushroom on its back. It has three pairs of legs and two crab like pincers on its front side. It has two beady white eyes on its small head perched under that mushroom. The fungus growing on its back has a large red cap with yellow spots throughout.

“The insect has been drained of nutrients and is now under the control of the fully-grown tochukaso. Removing the mushroom will cause Parasect to stop moving. It can thrive in dank forests with a suitable amount of humidity for growing fungi. Swarms of this Pokémon have been known to infest trees. The swarm will drain the tree of nutrients until it dies and will then move on to a new tree. It has been known to fight with Shiinotic over territory.” –Bulbapedia

 

The Hunchback of Notre Dame Salade Niçoise

Ingredients

  • 1 tbsp Sunflower Oil
  • 175g Chestnut Mushroom (diced)
  • 1 Garlic Clove (crushed)
  • 6 Cherry Tomatoes (quartered)
  • 50g Breadcrumbs
  • 25g Walnuts (roughly chopped)
  • 25g Pine Nuts
  • Parsley (finely chopped)
  • 1 tsp Chilli Flakes
  • 4 tsp Pesto
  • 2 Red Bell Peppers

The idea of this dish is supposed to represent the look of a Parasect. I have filled the bell pepper halves with a mix of chestnut mushrooms, walnuts, pine nuts and tomatoes to create a crunchy, sweet, mushroom filling.

I served this dish with a healthy side salad to keep it vegetarian and the carbohydrate content down, however you can add some mash potato or rice to the side, or add some meaty chunks to the filling such as pancetta or tuna.

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

Heat oven to 220ºC/200ºC fan/Gas Mark 7. Heat the oil in a large frying pan and fry the mushrooms over a high heat for 5 minutes. Season with some black pepper and remove from the heat. Stir in the garlic, tomatoes, breadcrumbs, walnuts, chopped parsley, chilli flakes and pesto until thoroughly combined.

Step 2

Cut the bell peppers in half from top to bottom. Carefully remove the seeds and membrane. Place in a small roasting tin lined with aluminium foil and fill with the mushroom stuffing. Bake for 35-40 mins until tender.

Parasect Stuffed Peppers

Inspired by the red mushroom from Parasect's back, we stuff bell peppers with an assortment of nutritious ingredients to create a crunchy, mushroom filling.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Spanish
Keyword: Parasect, Pokemon
Servings: 2 people

Equipment

  • Roasting tin
  • Aluminium foil
  • Frying pan

Ingredients

  • 1 tbsp Sunflower Oil
  • 175 g Chestnut Mushrooms diced
  • 1 clove Garlic crushed
  • 6 Cherry Tomatoes quartered
  • 50 g Breadcrumbs
  • 25 g Walnuts roughly chopped
  • 25 g Pine Nuts
  • Parsley finely chopped
  • 1 tsp Red Chilli Flakes
  • 4 tsp Pesto
  • 2 Red Bell Peppers

Instructions

  • Heat oven to 220ºC/200ºC fan/Gas Mark 7. Heat the oil in a large frying pan and fry the mushrooms over a high heat for 5 minutes. Season with some black pepper and remove from the heat. Stir in the garlic, tomatoes, breadcrumbs, walnuts, chopped parsley, chilli flakes and pesto until thoroughly combined.
  • Cut the bell peppers in half from top to bottom. Carefully remove the seeds and membrane. Place in a small roasting tin lined with aluminium foil and fill with the mushroom stuffing. Bake for 35-40 mins until tender.

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