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Ingredients
| white mushrooms: 7 whole mushrooms |
| red tomatoes: 4 |
| zucchini squash: 3 whole squashes |
| ground pork: 1 lb |
| onions: 1 (diced) |
| red tomatoes: 15 oz (diced) |
| mozzarella cheese, whole milk (shredded): 1/2 cup |
Stuffed Vegetables
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
7 serving(s)
Tags
- Preheat the oven to 375 degrees F.
- Prepare the vegetables for stuffing by removing the stalks of 4 of the mushrooms (save the stalks for the stuffing). Halve the tomatoes and discard the seeds. Halve 2 of the zucchini lengthwise and scoop out the centers with a spoon (save the centers for the stuffing).
- Arrange the prepared vegetables on a greased baking sheet, season lightly with salt and pepper.
- Mince or grate the remaining 3 mushrooms and the leftover stems. Dice the remaining zucchini.
- Saute the ground pork (season with your favorite seasonings) with the onions over medium heat and add the minced mushrooms. Then add the diced zucchini plus the remaining centers.
- Cook until soft, then add the can of tomatoes and continue to cook until very little liquid is left, about 10 minutes.
- Pile the filling into the prepared vegetables on the baking sheet and sprinkle with mozzarella cheese. Bake for 35-45 minutes.