Stuff it - 3 stuffed vegetable recipes

Stuffed vegetables are a delicious way to increase your intake of vegetables and other healthy ingredients. They can be served as a snack, entrée or appetiser and go with any cuisine or menu style. Get creative and stuff your own, or try one of these delicious recipes.

Stuffed Mushrooms

goodchefbadchef.com.au

Recipe from Good Chef Bad Chef

Ingredients

½ cup of quinoa

8 large button mushrooms

2 tbsp olive oil

sea salt and cracked pepper

4 spring onions, (long green) white parts chopped finely

1 – 2 garlic cloves

2 anchovies

1 cup marinated sheep’s feta

1 cup finely chopped herbs - mint, basil, parsley and greens part of spring onion

1/3 cup of baby basil leaves

Directions

1.     Cook quinoa as normal.

2.     Pull the stems off the mushrooms and chop finely, leaving the caps whole. Place the caps on an oven tray drizzled with half the oil and season.

3.     bake or grill for 7 min at 200°C or until they begin to soften. Remove and let cool.

4.     For the filling, make a paste by chopping together the white part of the spring onions, garlic, and anchovies. Sauté gently in the other half of the oil until fragrant.

5.     Now add the chopped mushroom stems and cook until a little soft. Take of the heat then stir through the feta and herbs. Let the mixture cool slightly then quickly blend, keeping it slightly textured.

6.     Place in a piping bag and pipe about one teaspoon of mixture into the mushrooms (straight down, not swirled.)

7.     Garnish with baby basil leaves.

Stuffed Capsicums

Taste.com.au, find the recipe here

Ingredients

• 3 capsicum (we used red, yellow and green), halved, seeds removed
• 1/4 cup (60ml) olive oil
• 150g ricotta cheese
• 150g cherry tomatoes, halved
• 1 small red onion, thinly sliced
• Grated rind of 1 lemon
• 1 garlic clove, crushed
• 1/2 cup torn basil leaves

Directions

1.     Preheat oven to 180°C.

2.     Toss the capsicum in half the oil, then place on a baking tray.

3.     Combine ricotta, tomatoes, onion, rind, garlic and half the basil, then use to fill the capsicum.

4.     Drizzle with remaining oil and bake for 20-25 minutes. Garnish with remaining basil

Stuffed eggplant

Recipe from EatDrinkPaleo.com.au

Ingredients

• 1 large eggplant, washed and dried
• 2 medium tomatoes
• 1 garlic clove, peeled
• 2-3 springs of fresh thyme
• 2 1/2 tbsp olive oil
• 1/2 lemon juice
• Sea salt
• Cracked black pepper
• Extra olive oil for roasting

Directions

1. Heat oven to 200C. Place whole eggplant in a tray and bake on a middle shelf 30 minutes.

 2. Take eggplant out and carefully cut in half, length way. It should be getting soft and steamy on the inside. Turn the heat down to 180C. Drizzle each eggplant half with 1 tablespoon of olive oil and roast in the oven, flesh facing up, for additional 25 minutes or until crispy brown on top.

 3. Cut tomatoes into quarters, remove butts and seeds, dice into small squares. Chop garlic very finely and remove thyme leaves from springs.

 4. Remove eggplant from the oven and let it cool down for about 5 minutes. Carefully cut out the inside of the eggplant flesh, about 50mm away from the edges. Sprinkle a little lemon juice and sea salt on the bottom of the eggplant holes.

 5. Chop eggplant flesh and add to tomatoes, garlic and thyme. Add salt, pepper, lemon juice and two and a half tablespoons of olive oil to the salsa mix. Combine well and scoop equal amounts of mixture back into eggplant boats, garnish with a spring of thyme and a drizzle of olive oil for extra shine