In autumn, it is important to build your diet following the wise hints of nature. And during this period, nature has gifted us with beautiful vegetables, mushrooms and fruits, which in october will only benefit the body. Eggplant, red onion, apples and pumpkin — what interesting things can you cook with them? 5 recipes stuffing vegetables, mushrooms and fruits.
Pay attention to the universal culinary method of stuffing, which is able to diversify the daily menu. Fillings can be different. Vegetables are usually supplemented with minced meat, chicken, bacon or ham, as well as cheese, cereals, mushrooms and herbs. And the fruits are stuffed with cottage cheese or ricotta, sprinkled with nuts and watered with honey.
1.Red onion with mushrooms and turkey
You’ll probably be surprised, but now we’re going to stuff onions! It will turn out very juicy. And what a beautiful pitch.
Ingredients:
Designed for 4 servings
Red onion 6 pcs.
Mushrooms 7.0 oz
Minced turkey 7.0 oz
Cream 1 cup
Cheese 5.29 oz
Thyme to taste
Salt to taste
Freshly ground black pepper to taste
Greens to serve
Instruction:
Cooking time 35 minutes
Peel the onion, cut off the tops with a sharp knife and cut out the core. You should have thin walls left.
Finely chop the mushrooms and fry in olive oil until the liquid evaporates. Add the minced meat and simmer until tender.
Pour in the cream, add spices to taste. If the mass is too liquid, add a little flour and mix. Add thyme.
Fill the onions with stuffing and sprinkle grated cheese on top. Wrap in foil and bake for 20 minutes at 392 F. Serve hot onions, garnished with herbs.
2. Mushrooms stuffed with cheese and herbs
For this recipe, you will need large champignons, since when baking, all the mushrooms, losing moisture, decrease in size. Take the greens to your taste.
Ingredients:
Designed for 3 servings
Mushrooms 10 pcs.
Cheese 8.82 oz
Parsley 1 bunch
Dill 1 bunch
Basil 1 bunch
Spices to taste
Instruction:
Cooking time 30 minutes
Wash the champignons, carefully remove the stalk, leaving only the hat itself.
Put the cheese inside each mushroom and sprinkle chopped herbs on top. Bake the mushrooms for 20 minutes at 356F. You can serve the dish with baked potatoes.
3. Potatoes with cheese and bacon. 5 recipes stuffing vegetables, mushrooms and fruits.
A fragrant juicy dish that will appeal to both adults and children. Potatoes with bacon and cheese are better served warm and eaten immediately — the next day it will not be so delicious. Take large tubers.
Ingredients:
Designed for 2 servings
Potatoes 8 pcs.
Bacon 7.0 oz
Hard cheese 5.29 oz
Sour cream 1 cup
Garlic 2 cloves
Greens to taste
Salt to taste
Freshly ground black pepper to taste
Instruction:
Cooking time 45 minutes
Wash and dry the potatoes well. Wrap each tuber in foil and place on a baking sheet.
Bake at 392F for 30 minutes. Check the readiness with a knife.
Cut the bacon into oblong strips and fry in a frying pan. Chop it up.
Grate the cheese on a coarse grater. Pass the garlic through the press.
Remove the finished potatoes from the oven, cool slightly. Use a spoon to remove the pulp. You should get potato “boats”.
Mash the potato pulp into a puree, add sour cream, suneli hops, bacon and garlic. Arrange the filling on the “boats”. Sprinkle cheese on top of the blanks. Bake in the oven for 10 minutes at.
Serve the dish to the table, sprinkled with your favorite herbs.
4. Pears with ricotta and walnuts
In this recipe, we suggest baking pears separately, and then supplement them with your favorite filling, such as ricotta, walnuts and honey.
Ingredients:
Designed for 2 servings
Pears 2 pcs.
Ricotta 5.29 oz
Walnuts 3 tablespoons
Honey 2 tablespoons
Instruction:
Cooking time 20 minutes
Wash the pears and cut them lengthwise into 2 parts.
Place in a preheated 356 F oven. Cook for 15 minutes.
Put cold ricotta on the hot halves of pears, sprinkle with walnuts and pour honey. Serve immediately with herbal tea. Stuffing vegetables and fruits is not only easy, but also very interesting.
5. Zucchini rolls with shrimp and spinach. 5 recipes stuffing vegetables, mushrooms and fruits.
A delicate dish of stuffed zucchini with tomato sauce can be served with any side dish or croutons.
Ingredients:
Designed for 4 servings
Zucchini 2 pcs.
Shrimp 8.82 oz
Spinach 2 tablespoons
Ricotta 7.0 oz
Tomatoes 17.64 oz
Olive oil 1 tbsp
Onion ½ pcs.
Sugar ½ teaspoon
Salt to taste
Freshly ground black pepper to taste Fresh
Basil for decoration
Instruction:
Cooking time 30 minutes
Prepare the tomato sauce. First, blanch the tomatoes and cut them into cubes. Chop the onion and fry in olive oil until golden. Add tomatoes and simmer for 10 minutes. Add salt, sugar and pepper. Cool the tomato mass, and then whisk everything in a blender.
Wash the zucchini and cut into thin long slices with a vegetable peeler.
Chop the spinach arbitrarily and mix with the ricotta. Also, you will need already peeled shrimp for the filling.
Using 2-3 slices of zucchini, roll up the roll, adding inside the filling of ricotta with spinach and shrimp. Form all the rolls in this way.
Put the tomato sauce on the bottom of the baking dish, and the zucchini blanks on top of it. Bake in a preheated 356 F oven for 15 minutes.
Serve garnished with fresh basil. Bon Appetit!
