Stuffed Vegetables Recipe

Stuffed Vegetables Recipe

12 servings



12 each: cherry tomatoes, medium mushrooms

12 slices each: cucumber, yellow summer squash

1 cup Roasted Garlic and Three-Cheese Spread

Parsley sprigs. ripe olive slices, chopped sun-dried tomato, as garnish


Cut tops off tomatoes and remove seeds. Cut thin slices of bottoms, if necessary for tomatoes to stand up securely. Scoop out centers of cucumber and squash slices with melon baller. Fill vegetables with spread, using pastry bag or small spoon. Top with assorted garnishes.

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