Stuffed Vegetables – a delicious recipe with mushrooms, tomatoes, zucchini, ground pork, onion, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 375 degrees F.
2
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).
3
Arrange the prepared vegetables on a greased baking sheet, season lightly with salt and pepper.
4
Mince or grate the remaining 3 mushrooms and the leftover stems. Dice the remaining zucchini.
5
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.
6
Cook until soft, then add the can of tomatoes and continue to cook until very little liquid is left, about 10 minutes.
7
Pile the filling into the prepared vegetables on the baking sheet and sprinkle with mozzarella cheese. Bake for 35-45 minutes.
436
kcal
Calories
26
g
Fat
19
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 7 large mushrooms, 4 tomatoes, 3 zucchini, 1 lb ground pork, and more.
Yes, Stuffed Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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