The Scottos’ stuffed vegetables

Recipe: Stuffed vegetables

The Scottos

Ingredients

• For the vegetables
• 12 or more large white stuffing mushrooms, stems removed
• 3 or more ripe medium-size tomatoes, cut in half crosswise, pulp and seeds removed
• 6 baby Italian eggplants, ends trimmed, sliced in half lengthwise, pulp and seeds removed
• 6 small to medium-size Vidalia onions, peeled, 1/4 of top removed, and center removed with melon ball scooper, cavity about 1 1/2" deep
• 1/2 cup extra-virgin olive oil, or as needed
• 1 1/2 teaspoons kosher salt
• Butter to grease baking dishes, 9- x 13- inch each
• 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano
• Stuffing for mushrooms
• 1 cup seasoned bread crumbs
• 1 teaspoon oregano
• 1 teaspoon capers
• 2 tablespoons fresh parsley, finely chopped
• 1/4 cup freshly grated Parmigiano-Reggiano
• 4 tablespoons olive oil
• Butter to grease pan
• Stuffing for tomatoes
• 1 cup fresh ricotta
• 1/2 cup cubed mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated pecorino cheese
• 4 tablespoons olive oil
• Butter to grease pan
• Stuffing for baby eggplants
• 1 cup feta cheese
• 1/2 cup chopped sun-dried tomatoes
• 1/4 cup pine nuts
• 1/2 cup seasoned bread crumbs
• 1 egg
• 1 teaspoon dry oregano
• 1/4 cup chopped fresh Italian parsley
• 4 tablespoons olive oil
• Butter to grease pan
• Stuffing for Vidalia onions
• 1 pound seasoned loose Italian sausage
• 1 egg
• 1/4 cup Parmesan cheese
• 1/4 cup seasoned bread crumbs soaked with 1/4 cup whole milk
• 1/4 cup fresh chopped parsley
• 1 tablespoon chopped fresh rosemary
• 1 cup extra-virgin olive oil, reserving 2 tablespoons to grease the casserole dish

Serving

Serving Size