Recipe for Stuffed Vegetables… add flavor to mushrooms, tomatoes, eggplants and more

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Here is another recipe from the todayshow.com that looked very yummy! This is from the same article this article titled “Editor’s choice: 15 recipes to satisfy cravings” that had the recipe for Grilled shrimp with cilantro, lime and peanuts. This recipe is “The Scottos’ stuffed vegetables” …. Add flavor to mushrooms, tomatoes, eggplants and more

Looking for a fun way to liven up your vegetables? The Scotto family shares unique recipes to stuff mushrooms, baby eggplants, onions and more:

Recipe: Stuffed vegetables

The Scottos

Ingredients
  • For the vegetables
  • 12 or more large white stuffing mushrooms, stems removed
  • 3 or more ripe medium-size tomatoes, cut in half crosswise, pulp and seeds removed
  • 6 baby Italian eggplants, ends trimmed, sliced in half lengthwise, pulp and seeds removed
  • 6 small to medium-size Vidalia onions, peeled, 1/4 of top removed, and center removed with melon ball scooper, cavity about 1 1/2″ deep
  • 1/2 cup extra-virgin olive oil, or as needed
  • 1 1/2 teaspoons kosher salt
  • Butter to grease baking dishes, 9- x 13- inch each
  • 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano
  • Stuffing for mushrooms
  • 1 cup seasoned bread crumbs
  • 1 teaspoon oregano
  • 1 teaspoon capers
  • 2 tablespoons fresh parsley, finely chopped
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 4 tablespoons olive oil
  • Butter to grease pan
  • Stuffing for tomatoes
  • 1 cup fresh ricotta
  • 1/2 cup cubed mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated pecorino cheese
  • 4 tablespoons olive oil
  • Butter to grease pan
  • Stuffing for baby eggplants
  • 1 cup feta cheese
  • 1/2 cup chopped sun-dried tomatoes
  • 1/4 cup pine nuts
  • 1/2 cup seasoned bread crumbs
  • 1 egg
  • 1 teaspoon dry oregano
  • 1/4 cup chopped fresh Italian parsley
  • 4 tablespoons olive oil
  • Butter to grease pan
  • Stuffing for Vidalia onions
  • 1 pound seasoned loose Italian sausage
  • 1 egg
  • 1/4 cup Parmesan cheese
  • 1/4 cup seasoned bread crumbs soaked with 1/4 cup whole milk
  • 1/4 cup fresh chopped parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 cup extra-virgin olive oil, reserving 2 tablespoons to grease the casserole dish
Preparation
Serving

Stuffing for mushrooms: Place all ingredients and 2 tablespoons of olive oil in a bowl and mix thoroughly. Stuff mushroom caps, place in greased baking pan, and drizzle each mushroom with the remaining olive oil. Bake in 350° oven for 30 to 40 minutes.

Stuffing for tomatoes: Place all cheeses in a bowl and mix. Stuff the tomatoes, place in greased baking pan, and drizzle each tomato with remaining olive oil. Bake in 350° oven for 20 to 25 minutes.

Stuffing for baby eggplants: Place all ingredients in a food processor and mix until well blended. Stuff the eggplants, place in greased baking pan, and drizzle each eggplant with remaining olive oil. Bake in 350° oven for 25 to 30 minutes until golden brown.

Stuffing for Vidalia onions: Place all ingredients in a food processor. Squeeze excess milk out of bread crumbs, add to mixture and pulse processor on and off until ingredients are well mixed. Stuff the onions, place in greased casserole dish, and drizzle each onion with extra-virgin olive oil. Bake in 350° oven for 35 to 45 minutes or until onions are soft to the touch.

Serving Size

Makes about 3 dozen stuffed vegetables – Recipe is from the todayshow.com recipe section

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