Mornay Glory
Author: Pizza Today
Recipe type: Appetizer
Ingredients
- 3 bell peppers
- 12 ounces Mornay Sauce (recipe follows)
- 6 ounces sweet Italian sausage, pinched
- 6 ounces bacon, crumbled
- 6 ounces mushrooms, sliced
- 3 ounces onion, chopped
- 9 ounces mozzarella cheese, shredded
Instructions
- Slice tops off bell peppers, scoop out center core, white ribs and seeds.
- Roast the bell peppers at 375 F for 8 minutes to soften.
- While peppers are roasting, heat the Mornay Sauce (recipe below), then add the cooked sausage, bacon, mushrooms and onion to the sauce.
- Mix together well, then fill each bell pepper with the sauce/ingredient mixture.
- Top each pepper with 3 ounces of mozzarella cheese and bake at 375 F until cheese is melted and golden.
- Serve.
Mornay Sauce
Author: Pizza Today
Recipe type: Sauce
Ingredients
- 1 cup béchamel sauce
- ½ cup grated Gruyère cheese
- ½ cup grated Parmesan
- 12 ounces heavy cream
- 2 tablespoons unsalted butter
Instructions
- Heat the béchamel until it simmers.
- Turn the heat to low.
- Stir in the Gruyère and then the Parmesan.
- Thin the sauce to the consistency
- desired by using the heavy cream.
- Take the sauce off the heat and swirl in the butter.