Stuffed Patty Pans and Mushrooms
Esthar Vaughn Cooks
Stuffed Patty Pans and Mushrooms
Esthar Vaughn Cooks
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6 medium patty pan (scalloped) squash 6 large mushrooms 4 Italian sweet sausages (or 1/2 pound ground beef plus 1/4 teaspoon crushed red pepper) 1 cup chopped onion 1 teaspoon minced garlic 1/2 cup fresh bread crumbs (French bread is best) 1/4 cup milk 1/4 cup grated Parmesan cheese 1/8 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons chopped parsley 1/4 teaspoon dried thyme leaves 1/4 cup olive oil Directions: Steam squash until almost tender. Hollow out centers, leaving shells and reserving the pulp. Chop pulp and set aside. Stem mushrooms. Chop stems and reserve. Remove sausages from casings. Break up and fry, pouring off all but 1 tablespoon fat. Add onion and garlic. Cook until softened. Moisten bread in milk. Squeeze dry, if necessary. Combine meat with crumbs, cheese, salt, black pepper, parsley and thyme. Combine half of this mixture with squash pulp. Fill squash with mixture. Combine remaining meat mixture with mushroom stems. Fill mushrooms. Place squash and mushrooms in lightly oiled baking dish. Drizzle with oil. Bake at 350°F for 25 minutes. Note: If ground beef is used, Cheddar cheese can be substituted for the Parmesan cheese. Ground lamb makes an interesting dish when combined with feta cheese and dried marjoram leaves. Serves 4. |