2 recipes for baked vegetables stuffed with blue cheese

Stuffed vegetables with cheese and meat: unique flavors and aromas in the kitchen

Stuffed vegetables with cheese and meat are a delicious option for lunch or dinner. This recipe combines the freshness of the vegetables with the crunchiness of the cheese and the succulence of the meat, creating a unique and satisfying dish.

The most commonly used vegetables for stuffing are courgettes, aubergines, peppers and tomatoes, but other vegetables such as cauliflower or broccoli can also be used. Once the vegetables have been cleaned and hollowed out, they can be stuffed with a filling made of grated cheese and minced meat, your choice of beef, pork or chicken. The cheese used can be a mix of hard or soft cheeses, depending on your taste.

Once the vegetables have been stuffed and sealed, they can be baked or grilled for perfect doneness. Served hot with a garnish of rice or potatoes, these stuffed vegetables become a unique and satisfying dish.

Furthermore, this recipe is very versatile, and can be adapted to meet the needs of those following a vegetarian or vegan diet, replacing the meat with a filling of legumes or tofu and using vegetable cheeses.

Overall, these recipes are very easy to prepare and allow you to make the most of seasonal vegetables, presenting a delicious dish for your family or friends. Let's discover two irresistible ones.

Baked potato recipe stuffed with buffalo blue cheese and speck

Ingredients for 4 people 200 g of Blue Bufala Muscat blue cheese 4 medium potatoes 4 slices of speck 1 tablespoon chopped parsley Salt and Pepper To Taste olive oil to taste

Method

Wash and clean the potatoes, then place them in a pan of salted water and bring to the boil. Cook the potatoes for 20-25 minutes or until soft.

Meanwhile, in a pan over medium heat, cook the speck slices for 3-4 minutes per side until crisp. Meanwhile, preheat the oven to 180°C.

Remove the potatoes from the water and let them cool for a few minutes. Cut the potatoes in half lengthwise and hollow them out with a teaspoon, leaving a border of about 1cm around the skin.

Place the empty potatoes on a baking tray, season them with salt, pepper and a little olive oil. In a bowl, mix together the grated cheese, chopped parsley and chopped slices of speck.

Fill the emptied potatoes with this cheese and speck mixture. Bake for 15-20 minutes, or until the cheese is melted and the potatoes are hot. Serve hot, perhaps accompanied by a green salad and crusty bread.

Stuffed mushrooms recipe with Gorgonzola DOP, minced meat and walnuts

Ingredients for 4 people 200 g of minced meat 12 large mushrooms 1/2 cup chopped walnuts 1/2 cup Surfin' Blu buffalo blue cheese 1/4 cup chopped parsley 1 clove of minced garlic 1 tablespoon olive oil Salt and Pepper To Taste

Recipe procedure for baked mushrooms stuffed with cheese and walnuts

Start by cleaning the mushrooms by removing the stems and gently emptying the caps with a spoon. Chop the stems and set aside.

In a pan over medium heat, heat the olive oil and add the minced garlic. Cook for 1-2 minutes until the garlic is golden. Add the mince and chopped mushroom stems to the pan and cook for 5 minutes, stirring occasionally.

In a bowl, mix together the meat, cooked mushroom stems, chopped walnuts, grated cheese, chopped parsley, salt and pepper. Fill the empty mushroom caps with this stuffing mixture, pressing gently to compact.

Place the stuffed mushrooms on a lightly greased baking sheet and bake for 15 to 20 minutes, or until the cheese is melted and the mushrooms are hot.

Serve hot as a starter together with stuffed potatoes or as an accompaniment to a main course. A delight for the eyes and the palate.