Anaheim Chile Stuffed With Wild Mushrooms, Lobster And Goat Cheese Recipe

Starters

1. 1

   Roast and prep chiles

   Preheat oven to 425°F (220°C). Place the Anaheim chiles on a baking sheet and roast until the skins blister and char all over, about 8-12 minutes, turning once. Transfer to a bowl, cover with plastic wrap to steam, then peel off charred skin. Make a lengthwise slit on each chile and carefully remove seeds and membranes. Set aside.

2. 2

   Sauté mushrooms and aromatics

   In a skillet, heat olive oil and butter over medium heat. Add shallot and garlic; sauté until translucent and fragrant, about 2 minutes. Add wild mushrooms; cook, stirring, until they release moisture and begin to brown, 5-7 minutes. Season with salt and pepper. Deglaze with white wine; cook until reduced by half.

3. 3

   Make lobster-goat cheese filling

   Reduce heat to low. Stir in lobster meat, goat cheese, and heavy cream until the cheese starts to melt and the mixture comes together. Fold in breadcrumbs, lemon juice, and half of the Parmesan. Adjust seasoning with salt, pepper, and paprika to taste.

4. 4

   Assemble and bake

   Carefully spoon filling into each roasted chile, packing slightly. Place the stuffed chiles seam-side down in a lightly oiled baking dish. If using, sprinkle remaining Parmesan on top. Bake at 375°F (190°C) for 15-20 minutes, until filling is hot and top is lightly golden. If desired, finish under a brief broil for color.

5. 5

   Finish and serve

   Remove from oven and let rest 5 minutes. Garnish with chopped chives and a squeeze of lemon juice. Serve warm as an elegant starter.