Assorted Stuffed Vegetables
A variety of stuffed vegetables is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large tomatoes
- Salt
- Pepper (freshly ground)
- 4 Portobello gourmet mushrooms
- 1 large zucchini (about 250 g)
- 150 ml Vegetable broth
- 125 g Couscous
- 1 onion
- 1 Garlic clove
- 2 tbsp olive oil
- 120 g feta cheese
- 3 tbsp chopped basil
- 2 tbsp crème fraîche
- butter (for the baking dish)
- 3 tbsp butter flakes
- 2 tbsp freshly sliced basil (for garnish)
Instructions
-
1.
Wash the tomatoes. Cut off a shallow lid and hollow them out with a spoon. Salt and pepper the insides.
-
2.
Clean the zucchini, cut into 4 pieces, carefully hollow with a melon baller, blanch in boiling salted water for 2 minutes, drain, shock, pat dry, and season.
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3.
Clean the mushrooms and gently twist off the stems, seasoning them.
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4.
Chop the tomato lids, zucchini flesh, and mushroom stems.
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5.
Preheat the oven to 200°C (400°F) fan‑forced. Grease a baking dish.
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6.
For the filling bring the broth to a boil, stir in the couscous, remove from heat, cover and let stand for 6 minutes. Peel and dice the onion and garlic. Crumble the feta.
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7.
Heat the oil in a pan, sauté onion, garlic and chopped vegetables, then mix in basil, crème fraîche and couscous. Add about two‑thirds of the feta and season with salt and pepper.
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8.
Fill the hollowed vegetables with the mixture, place in the greased baking dish. Sprinkle butter flakes and remaining feta on top and bake for 20–25 minutes. Arrange on plates and garnish with basil.
