Stuffed veggies from the oven

Veggies stuffed with corn, feta and mushrooms and baked in the oven

For 3-4 people (as side dish)

1   large zucchini
8   mushrooms
3   corncobs
1    large sweet potatoe
1    large potatoe
1   onion
2   cloves of garlic
2   spring onions
100g feta cheese
50g    mozzarella or gouda
3 tablespoon olive oi

Salt and black pepper to taste

1. Clean potato and sweet potato under running water; bring a pot of salted water to a boil and precook them for about 10-15 minutes until they begin to turn soft. In the last five minutes add the corncobs (cut in half).
2. Meanwhile prepare the other veggies. Clean the mushrooms and remove the stems. Use a teaspoon to remove the soft inner part if the zucchini (cut in half). Also carve a space in the precooked potatoes. Use the removed part for the filling.

Zucchini and mushroom prepared for the filling
3. For the filling remove the corn from one of the corncobs with a knife and put aside. Chop onion, spring onion, garlic and 4 of the mushrooms finely. Heat up a pan with one tablespoon olive oil and add the veggies. Roast for about 2-3 minutes. Turn off the heat and crumble feta into the veggie mix. Season to taste with salt and pepper.

Filling for stuffed veggies
4. Fill the mixture in the prepared veggies and give them in a greased oven dish. Top everything with a few slices mozzarella or Gouda. Bake for about 25 minutes; let it cool down 5minutes before serving. Enjoy!

stuffed veggies baked in the oven

stuffed veggies baked in the oven



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