My Mum's stuffed courgette recipe is much the same up to the point of adding the mushrooms to the onion. It also adds the chopped flesh of the courgette back at that point, a finely diced clove of garlic and several rashers of bacon chopped. Once they are cooked there is the juice of a lemon and a couple of tablespoons of tomato puree added and some chopped parsley and black pepper. Then the shells are stuffed, breadcrumbed and baked in the same way.
My slight variation of it is to cook the bacon pieces first so they're crisp, then take them out of the pan and I use the fat to fry the rest of the ingredients, then I add the bacon back just before stuffing the shells. I'm also more generous with the tomato puree and add however much I think it needs to make it nice and tomatoey. I've also used white or red wine in lieu of lemon juice in the past or as well as.
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dancing_serpent
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Date: 2022-01-23 05:17 pm (UTC)My slight variation of it is to cook the bacon pieces first so they're crisp, then take them out of the pan and I use the fat to fry the rest of the ingredients, then I add the bacon back just before stuffing the shells. I'm also more generous with the tomato puree and add however much I think it needs to make it nice and tomatoey. I've also used white or red wine in lieu of lemon juice in the past or as well as.