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11-05-2011, 01:52 PM
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#1
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 28,918
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Stuffed Vegetables
As requested in a dinner thread...
Stuffed Vegetables
2 Ea Portobello Mushrooms
6-8 Ea Button Mushrooms
4 Ea Zucchini
3 Ea Italian Peppers (cubanelles)
¼ C Olive Oil
1 Ea Onion, diced
3 Cl Garlic, minced
1 Lb Ground Pork
2½ Tb Turkish Seasoning
15 Oz Canned Tomato
1 C Shredded Cheddar
¼ C Grated Parmesan
Preheat the oven to 375º F.
Remove the stems and gills from the portobellos. Save the stems for the stuffing.
Chop the button mushrooms for the stuffing.
Cut three of the zucchini in half lengthwise and scoop out the seeds and reserve them for the stuffing. Dice the fourth zucchini for the stuffing. Cut the peppers in half length-wise and clean out the interiors.
Place the prepared portobellos, zucchini and peppers on an oiled half-sheet pan and season with salt and pepper. Spray or brush with oil.
Heat the olive oil in a large sauté pan over medium high heat.
Add the onions and garlic and sauté.
Add the ground pork and brown. Drain off excess fat.
Add the seasonings and the mushroom and zucchini saved for the stuffing and simmer for several minutes until the zucchini is soft.
Add the canned tomatoes and break them up with a spoon or spatula. Bring to a boil and simmer, uncovered, to cook off excess liquid (about 12-15 minutes).
Turn off the heat and mix in the cheddar cheese. Stuff the vegetables and sprinkle the Parmesan cheese on top of the stuffing. Bake for 35-45 minutes.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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11-05-2011, 01:53 PM
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#2
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Senior Cook
Join Date: Oct 2011
Location: UK
Posts: 309
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I believe it was me who asked for this :) Thanks!
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11-05-2011, 03:16 PM
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#3
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Senior Cook
Join Date: Nov 2011
Posts: 209
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There is also a middle eastern way. If your interested let me know
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11-05-2011, 04:04 PM
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#4
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 28,918
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Quote:
Originally Posted by Siegal
There is also a middle eastern way. If your interested let me know
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I grew up loving my mother's version of Armenian dolma. This is tasty in a different way.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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11-05-2011, 06:57 PM
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#5
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Executive Chef
Join Date: Mar 2010
Location: south central coast/California
Posts: 2,963
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This sounds just delicious Andy and I can't wait to try it ........thank you!
Siegal, I'd love to see your version too!! Please make a new post and thanks in advance. By the way, welcome to Discuss Cooking.....we're glad you joined us.
__________________
Life  is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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11-05-2011, 07:00 PM
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#6
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Master Chef
Site Moderator
Join Date: Apr 2011
Posts: 6,938
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Very nice, Andy! C&P!
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She who dies with the most toys, wins.
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11-05-2011, 07:20 PM
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#7
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Head Chef
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,010
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Sounds really good.
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck. 
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
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Stuffed Vegetables
Andy M.
[FONT=Arial][SIZE=4]As requested in a dinner thread...
[B]Stuffed Vegetables[/B][/SIZE][/FONT]
[FONT=Arial][SIZE=4][FONT=Arial]
[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=4]2 Ea Portobello Mushrooms[/SIZE][/FONT]
[FONT=Arial][SIZE=4]6-8 Ea Button Mushrooms[/SIZE][/FONT]
[FONT=Arial][SIZE=4]4 Ea Zucchini[/SIZE][/FONT]
[FONT=Arial][SIZE=4]3 Ea Italian Peppers (cubanelles)[/SIZE][/FONT]
[FONT=Arial][SIZE=4][FONT=Arial]¼[/FONT] C Olive Oil[/SIZE][/FONT]
[FONT=Arial][SIZE=4]1 Ea Onion, diced[/SIZE][/FONT]
[FONT=Arial][SIZE=4]3 Cl Garlic, minced[/SIZE][/FONT]
[FONT=Arial][SIZE=4]1 Lb Ground Pork[/SIZE][/FONT]
[FONT=Arial][SIZE=4]2[FONT=Arial]½[/FONT] Tb [URL="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysturkish.html"] Turkish Seasoning[/URL][/SIZE][/FONT]
[FONT=Arial][SIZE=4]15 Oz Canned Tomato[/SIZE][/FONT]
[FONT=Arial][SIZE=4]1 C Shredded Cheddar[/SIZE][/FONT]
[FONT=Arial][SIZE=4][FONT=Arial]¼ [/FONT]C Grated Parmesan[/SIZE][/FONT]
[FONT=Arial][SIZE=4]Preheat the oven to 375[FONT=Arial]º[/FONT] F.[/SIZE][/FONT]
[FONT=Arial][SIZE=4]Remove the stems and gills from the portobellos. Save the stems for the stuffing. [/SIZE][/FONT]
[FONT=Arial][SIZE=4]Chop the button mushrooms for the stuffing.[/SIZE][/FONT]
[FONT=Arial][SIZE=4]Cut three of the zucchini in half lengthwise and scoop out the seeds and reserve them for the stuffing. Dice the fourth zucchini for the stuffing. Cut the peppers in half length-wise and clean out the interiors.[/SIZE][/FONT]
[FONT=Arial][SIZE=4]Place the prepared portobellos, zucchini and peppers on an oiled half-sheet pan and season with salt and pepper. Spray or brush with oil.[/SIZE][/FONT]
[FONT=Arial][SIZE=4]Heat the olive oil in a large saut[FONT=Arial]é[/FONT] pan over medium high heat.[/SIZE][/FONT]
[FONT=Arial][SIZE=4]Add the onions and garlic and sauté. [/SIZE][/FONT]
[FONT=Arial][SIZE=4]Add the ground pork and brown. Drain off excess fat.[/SIZE][/FONT]
[FONT=Arial][SIZE=4]Add the seasonings and the mushroom and zucchini saved for the stuffing and simmer for several minutes until the zucchini is soft.[/SIZE][/FONT]
[FONT=Arial][SIZE=4]Add the canned tomatoes and break them up with a spoon or spatula. Bring to a boil and simmer, uncovered, to cook off excess liquid (about 12-15 minutes).[/SIZE][/FONT]
[FONT=Arial][SIZE=4]Turn off the heat and mix in the cheddar cheese. Stuff the vegetables and sprinkle the Parmesan cheese on top of the stuffing. Bake for 35-45 minutes.[/SIZE][/FONT][FONT=Arial][SIZE=4][/SIZE][/FONT]
3 stars
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