[Cover phot by Rita L.] Vegetables—eggplant, tomatoes, peppers, onions, mushrooms, lettuce, cabbage, celery, zucchini, artichokes, avocados, acorn squash, grape leaves, potatoes, endive, cucumbers—stuffed with wondrous fillings, are contained in my series of Stuff It! cookbooks.
This is an appetizer I remember eating at many potlucks, family gatherings, and parties while growing up in NY state. Make sure you line the baking sheet with foil as these tend to ooze while baking. Adapted from "Best of the Best from New York Cookbook" by Quail Ridge Press.
I love stuffed mushrooms. This is an interesting version--no southwestern flair, which seems to be the most common stuffed mushroom variety. These are more elegant and would be good for a dinner party.
Every time I try another stuffed mushroom recipe, I return to this one because of its different and delicious taste and ease in making. My family jokes when I return to my old stand-by saying, "These are the bestest!"
I've been making them for 25 years now (since I was 3 -- ha-ha!)
This is a good appetizer to serve when you are watching calories. Leave out the jalapeno & garlic, if you wish they are good even without them. Try using a Portabello and if you can find them Black Garlic. - Wonderful flavor. Black Garlic are from Korea and are fermented in a special process - Very mellow flavor
These are a great side dish for a BBQ and substantial enough for a summer meal. This is for the oven but feel free to cook these in foil on the grill. (Note: Onions may be a bit firm. If you wish, precook the slices a bit or cook separately and bake a little longer.)
I found this recipe in our local newspaper,The Orlando Sentinel. It looked appetizing and easy, so I gave it a shot. I took these to a family get together and everyone raved. My Father, who hates mushroom wanted to know what all the fuss was about. He finally gave in and tried one, and now he's hooked!