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Stuffed mushrooms, capsicum*, or any other 'stuffable' vegetable. Including lettuce leaves.
(I think this is 'bell peppers' or 'sweet peppers': the mildest of the family, the one that's about the size of a fist, comes in green and red and yellow, hollow interior except for some seeds and connective pith.)
For the mushrooms, use the big ones with a sort of 'cup' in the middle, and cook them just enough that they're cooked.
For the capsicum/peppers, halve, core out the pith and seeds, and roast just enough that they're cooked.
Lettuce, use any large-leafed lettuce that can produce 'cup'-like leaves, and use those leaves.
Stuffing:
Minced meats of any sorts goes well, including fish. Team the 'strength' of flavour of the meat to the strength of the veg: you want them to be complementary.
Herb or spice the mince, and add minced vegetables that will suit/complement both the meat and the surround.
Usually I'm using beef mince with garlic and onion, grated carrot, finely chopped or grated squash/zuchinni/whatever's in season... obviously some aspects of that are out for this occasion.
For a vegetarian variation, simply stuff with a vegetable mix, or add grains and legumes, make felafel for stuffing, etc.
Finishing touches:
Fill the mushroom, capsicum or lettuce with the stuffing. If mushroom or capsicum, cover with an amount of cheese suitable for the tastes of the people involved, and roast or grill (pref not microwave) just long enough for the cheese to at least partially melt.
If lettuce, sprinkle with grated cheese.
Top with chopped shallots/spring onions/chives/other garnish of choice. Plate and serve.
(I think this is 'bell peppers' or 'sweet peppers': the mildest of the family, the one that's about the size of a fist, comes in green and red and yellow, hollow interior except for some seeds and connective pith.)
For the mushrooms, use the big ones with a sort of 'cup' in the middle, and cook them just enough that they're cooked.
For the capsicum/peppers, halve, core out the pith and seeds, and roast just enough that they're cooked.
Lettuce, use any large-leafed lettuce that can produce 'cup'-like leaves, and use those leaves.
Stuffing:
Minced meats of any sorts goes well, including fish. Team the 'strength' of flavour of the meat to the strength of the veg: you want them to be complementary.
Herb or spice the mince, and add minced vegetables that will suit/complement both the meat and the surround.
Usually I'm using beef mince with garlic and onion, grated carrot, finely chopped or grated squash/zuchinni/whatever's in season... obviously some aspects of that are out for this occasion.
For a vegetarian variation, simply stuff with a vegetable mix, or add grains and legumes, make felafel for stuffing, etc.
Finishing touches:
Fill the mushroom, capsicum or lettuce with the stuffing. If mushroom or capsicum, cover with an amount of cheese suitable for the tastes of the people involved, and roast or grill (pref not microwave) just long enough for the cheese to at least partially melt.
If lettuce, sprinkle with grated cheese.
Top with chopped shallots/spring onions/chives/other garnish of choice. Plate and serve.
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