So this is a preview of my next food column about Cooking with Cukes! We have so many, and a couple got missed and got way to large – so i stuffed and baked them!
3-cheese Baked Stuffed Cucumbers
3 large, fat cucumbers
Salt, pepper, balsamic or wine vinegar
2 teaspoons butter
4 oz. mushrooms
1/2 teaspoon salt
3 cups mashed potatoes (about 2 potatoes)
1 cup cottage cheese
1/2 cup sharp Cheddar cheese
1/4 cup Mozzarella cheese
1/4 cup minced fresh parsley
1/4 cup minced fresh chives
1 cup diced cooked ham, optional
1/4 cup Parmesan
Peel cucumbers. Cut cucumbers in half; remove and discard seeds. Sprinkle lightly with salt, sugar & vinegar; set aside.
In small skillet, melt butter; add diced onion & sliced mushrooms. Sprinkle with salt & cook 5 – 10 minutes on low heat. Set aside.
Boil potatoes with salt (or have ready leftover mashed potatoes). In food processor or a bowl, mash together potatoes, egg, and cheeses until combined. Stir in onions & mushrooms, chopped fresh herbs and ham, if using.
Preheat oven to 350°F. Butter a baking dish large enough to hold all cucumber halves. Drain the liquid from the cukes; I like to drink it or add it to soup.
Stuff cucumber halves with mixture. Sprinkle Parmesan on top. Bake 45 minutes.
Serves 4 – 6.
For my other 2 recipes with cooked cucumbers – Cucumber Chicken Skillet and Stir-Fried Chicken, Carrots & Cukes see my forthcoming column in Thursdays Adirondack Daily Enterprise! Also ideas for how to cook with cukes.