Chef Jamie's Stuffed Summer Vegetables - WSMV News 4

Chef Jamie's Stuffed Summer Vegetables

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Stuffed Summer Vegetables

4/6 - zucchini, tomatoes, etc.
Fresh breadcrumbs, as needed.
2 Large eggs
½ cup Fresh Mushrooms, cleaned & coarsely chopped.
2 cloves Garlic, thinly sliced.
1 small shallot, finely diced.
¼ cup cherry tomatoes, chopped.
1 TBS fresh herbs of choice, finely chopped.
¼ cup Gruyere cheese, shredded.
½ cup Parmigiano Reggiano, grated.
1 cup +/- Chicken or Vegetable stock.
Extra Virgin Olive Oil
Kosher Salt & Fresh ground pepper

Preheat oven to 400*

1    Hollow out center of veg, reserving what you remove to large bowl.
2    Preheat a large saucepan over medium high heat, add oil to cover bottom of pan.   Add all ingredient you have removed plus mushroom / shallot / garlic / tomatoes.  Cook until most of the liquid is cooked out,
3    Place mixture back in bowl, add breadcrumbs, Gruyere and eggs.  Add additional breadcrumbs if mixture is "to wet".  Allow to cool to room temp.
4    Stuff mixture back into veg, slightly mounding over top.  Cover generously with Parm.
5    Place in roasting pan, or baking dish.  Add stock to come 1/3 up side of vegetable.  Cover loosely with foil, and bake for 15 - 20 minutes - OR until just fork tender on sides.
6    Remove foil and cook until top is golden brown.
7    Serve as a side dish, or main dish with a simple green salad.
8    Bon Appétit!!

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