These can be made ahead of time and eaten warm or
hot from the oven with green salad, slaw and potato
salad. They are a good standby dish to bring to pass or
to deliver to friends who need a meal in a fix.
7 large mushrooms (4 to stuff,3 for the
stuffing)
4 tomatoes
3 zucchini (2 to stuff, 1 for the stuffing)
lb. ground pork seasoned with 2 tsp.
TURKISH SEASONING
onion, diced
15 oz.can small diced tomatoes
½ up mozzarella che e
Preheat oven t 375° . Prepare th v getabl s for
stuffing by r mo jng th stalk of 4 of th mu hrooms
(sa e the talk for th tufting). Halve the tomatoes
and discard th seed . Halv 2 of th zucchini lengthwise
and scoop out th c nt r with a spoon (save
the nters for th stuffing).Arrange the vegetables
on a gr as d tray or baking sheet.season lightly with
salt and p pper. Mince or grate the remaining 3 mushrooms
and the leftover stems. Dice the remaining zucchini.
Saute the TURKISH seasoned ground pork with
the onions over medium heat and add the minced
mushrooms.Then add the diced zucchini plus the
centers. Fry until they are soft before adding the can
of tomatoes and continue to cook until there is very
little liquid, about IO minutes. Pile the filling into the
vegetables and sprinkle with mozzarella cheese. Bak•
for 35-45 minutes at 375°.
Th se can be easily turned into a vegetarian feast by
substituting 2 cups cooked rice for the ground pork.
In that case saute the vegetables in 2 TB olive oil and
add the rice with the tomatoes at the end.
Serves:6-8
Prep. time: 15 minutes
Baking time: 35-45 minutes
—!: –..
(.
.
r..::.