Stuffing vegetables, part 1 of 4

[Guest guest]

This is part one of a series of recipes in the November 1999 Vegetarian

Times on stuffing vegetables. This " recipe " has basic information. The

second group has two stuffing bases, and the third and fourth group have

stuffing recipes. Please note that some of the stuffing recipes use the

stuffing bases.

 

Kathleen

 

* Exported from MasterCook *

 

Stuff It Your Way

 

Recipe By : Vegetarian Times Magazine, November 1999, page 58

Serving Size : 1 Preparation Time :0:00

Categories : Info/Tips

 

Amount Measure Ingredient -- Preparation Method

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Follow these easy instructions and transform ordinary vegetables into

extra-ordinary dishes that are a feast for the eye as well as the palate.

 

Portobello mushrooms wrapped in phyllo

Remove and discard stems from portobello mushrooms (approximately

4-inch-diameter caps). Lightly coat caps with olive oil. Arrange on

baking sheet and bake at 375F for 30 minutes. Remove from oven and spoon

about 1/2 cup stuffing into each cap. Using 4 sheets of phyllo dough for

each mushroom, lightly oil each sheet, then wrap mushrooms in dough. Place

on baking sheet and bake at 375F until pastry is evenly browned, about 30

minutes

 

Button or cremini mushrooms

Remove and discard mushroom stems (or save to flavor stocks). Spoon

stuffing into caps. Arrange on a baking sheet and bake at 350F until

mushrooms have softened and the tops are a light golden brown, 20 to 30

minutes.

 

Delicata squash

Wash squash (approximately 4 inches in diameter) and trim ends. Cut squash

crosswise into halves and scoop out and discard seeds. Pack stuffing

firmly into squash halves. Place squash in a roasting pan, cut side up.

Fill pan with 1/2 cup water. Cover with foil and bake at 375F until squash

is easily pierced with a fork, about 45 minutes. To serve, slice squash

into 1-inch rings and garnish with parsley.

 

Sweet dumpling, acorn or small butternut squash

Wash squash, cut in half and scoop out seeds and some of center. Rinse

inside of squash to be sure that all seeds have been removed. Coat inside

of squash with olive oil and sprinkle with cumin, nutmeg or other spice.

Cut thin slice off bottom of squash so it sits firmly on a flat surface.

Place squash, cut side down, on an oiled baking sheet and bake at 375F for

20 minutes. Cool sufficiently to handle, turn squash and fill with

stuffing. Cover with foil and bake until squash can be easily pierced with

a fork, about 25 minutes,

 

Summer squash

Cut zucchini or yellow squash in half lengthwise and scoop out center

(discard or save for another recipe). Spoon stuffing into squash halves

and arrange in a baking dish with a small amount of water in the bottom.

Cover with foil and bake at 350F until squash is tender and stuffing is

heated through, about 30 minutes.

 

Bell peppers

Red, green and yellow bell peppers are easy to prepare, hold their shape

well and add color to any meal. Cut off top quarter of peppers and remove

core and seeds. Cook peppers in pot of boiling water for 3 minutes. Drain

and rinse under cold running water. Spoon stuffing into peppers, arrange

in baking pan and bake at 350F until peppers are ten-dot and stuffing is

heated through, about 35 minutes.

 

Onions

To stuff large onions, cut in half cross-wise, peel and trim each end so

that onion sits evenly on a flat surface. Scoop out center of each half

with a spoon, chop part that has been removed and use it in the stuffing or

for another recipe. Cook onion halves in pot of boiling water 8 to 10

minutes; drain. Spoon stuffing into onion halves and arrange them on a

baking sheet. Cover lightly with foil and bake at 350F for 30 minutes.

Remove foil and bake until onions are tender when pierced with a fork but

still hold their shape, about 15 minutes more. To stuff small onions,

select ones that are slightly oval in shape and weigh about 8 ounces each.

Cut off about 1/4 inch of the stem end, peel and trim bottom to make it

even, then proceed as described above.

 

Eggplant

Cut medium eggplants in half lengthwise and scoop out center (save for

another recipe), leaving about an inch all around. Sprinkle inside of

eggplant shells lightly with salt and let stand 15 minutes. Rinse and pat

dry with paper towels. Lightly brush inside of eggplant with olive oil and

broil until lightly browned, 5 to 8 minutes. Spoon stuffing into eggplant

halves and arrange in a baking dish with a small amount of water in the

bottom. Cover with foil and bake at 350F until eggplants are tender and

stuffing is heated through, about 30 minutes.

 

See the following recipes which accompany this article:

Cornbread Stuffing Base

Crouton Stuffing Base

Herbed Cornbread Stuffing with Seitan

Basmati and Wild Rice Stuffing

Mushroom Stuffing

Mixed-Grain Tempeh Stuffing

Cajun Rice Stuffing

 

 

 

 

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