Stuffed Veggies

I turned around at work today and saw the hosts of The Today Show chowing down on stuffed onions. I’ve never really thought about tearing into a Vidalia onion like it was an apple. But these looks delicious. And given my last handful of posts a little veggie happiness never hurts.

There are some expensive cheeses here if you buy the parm and pecorino fresh and grate them. I think the last block of parm I bought was around 10 bucks.  So maybe you don’t need to make all of these at once. Instead choose one or two that compliment a meal or a guests appetite. Or buy a big block and grate it all and use it in a bunch of recipes.

Makes about 3 dozen stuffed vegetables

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

DIRECTIONS:

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.

From: http://today.msnbc.msn.com/id/36646691/displaymode/1174/pm/0/

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s