Recipe by Michelle Berteig
This recipe is from a free Penzey's recipe card. I haven't made it yet, but it sounds yummy. The card says that these can be made ahead of time and eaten warm or hot from the oven.
Top Review by breezermom
I seasoned my pork and diced veggies with Cavendar's Greek Seasoning, added some garlic, and lots of black pepper. I cut the recipe down for 2, and had lots of yummy stuffing for my veggies. I used portabello mushrooms, but diced up a couple of button mushrooms to add to the mix. We loved the mushrooms and zucchini, and I think I'd like to use red bell pepper instead of tomato next time to coordinate the colors. I used sliced mozzarella instead of shredded, and waited until after 20 minutes of cooking time to add the cheese so it didn't get too brown. Fabulous meal in one! We enjoyed this for a tasty lunch. Made by an Unruly Under the Influence for Zingo!
- 7 large mushrooms
- 4 tomatoes
- 3 zucchini
- 1 lb ground pork
- 1 onion, diced
- 15 ounces diced tomatoes
- 1⁄2 cup mozzarella cheese
Directions See How It's Made
- Preheat the oven to 375 degrees F.
- Prepare the vegetables for stuffing by removing the stalks of 4 of the mushrooms (save the stalks for the stuffing). Halve the tomatoes and discard the seeds. Halve 2 of the zucchini lengthwise and scoop out the centers with a spoon (save the centers for the stuffing).
- Arrange the prepared vegetables on a greased baking sheet, season lightly with salt and pepper.
- Mince or grate the remaining 3 mushrooms and the leftover stems. Dice the remaining zucchini.
- Saute the ground pork (season with your favorite seasonings) with the onions over medium heat and add the minced mushrooms. Then add the diced zucchini plus the remaining centers.
- Cook until soft, then add the can of tomatoes and continue to cook until very little liquid is left, about 10 minutes.
- Pile the filling into the prepared vegetables on the baking sheet and sprinkle with mozzarella cheese. Bake for 35-45 minutes.