My CSA share has been very generous this summer with peppers, eggplant, and corn. Here are a few ways to use these wonderful summer vegetables.
Italian Fried Peppers
These peppers make an excellent antipasto and also go well as a side dish.
Ingredients
6 Italian frying (sweet banana) peppers
2 tablespoons extra virgin olive oil
1 large garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and crushed red pepper flakes
Directions
Heat oil and garlic in a saute pan. Lower the heat and add the whole peppers. Sprinkle with the Italian seasoning, salt, and crushed red pepper. Saute slowly until lightly brown on all sides. Serve at room temperature but store in the refrigerator.
Eggplant Parmigiana
For each 1 lb eggplant, you will need:
4 tablespoons olive oil
Salt, black pepper and dried Italian seasoning
1/4 cup panko style breadcrumbs
Large plastic ziplock bag
Cooking spray
Directions
Preheat oven to 375°F. Cover two large baking pans with parchment paper. Spray each with cooking spray.
Peel eggplant and slice the eggplant lengthwise into 1/4-inch-thick slices (no thicker). You want them to be thin. Put the oil in the ziplock bag and then the eggplant slices. Close the bag and shake to evenly distribute the oil.
Place the eggplant slices on the prepared baking pans. Sprinkle eggplant evenly with salt, black pepper, and Italian seasoning. Sprinkle the panko crumbs over the eggplant slices and spray with cooking spray.
Bake for 20 minutes, then reverse the pans on the oven shelves and bake for 15-20 minutes more or until golden brown. Do not let the eggplant burn or get too dark.
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
2 ½ cups Marinara (pasta) sauce
8-ounces sliced mozzarella cheese
Baked eggplant slices
Directions
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange a layer of the eggplant slices over the sauce, overlapping slightly. Spoon some of the sauce over the eggplant and layer with slices of mozzarella cheese. Continue layering eggplant slices, sauce and cheese until all is used. Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes. Let rest ten minutes before cutting.
Fresh Corn Griddle Cakes
Ingredients
1 ½ cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar or sugar substitute
1 ½ cups buttermilk
2 eggs, lightly beaten
6 tablespoons melted butter, plus more for greasing the griddle
3 cups freshly shucked corn kernels, from about 4 ears
1 small jalapeño chile, finely chopped, or to taste
3 tablespoons finely sliced scallions
Salsa or Sour Cream, for serving
Directions
Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, and 6 tablespoons melted butter. Add buttermilk mixture to the cornmeal mixture and mix briefly with a wooden spoon or whisk to obtain a thick batter. Add corn kernels, jalapeño, and scallions and stir to combine.
Set griddle or large cast-iron pan over medium heat. When the griddle is hot, grease lightly with butter, using a folded paper towel or pastry brush. Spoon 1/4 cup batter onto the griddle. Adjust heat as necessary to keep griddle cakes from browning too quickly. Cook for about 1 1/2 minutes, then carefully flip with a spatula and cook for another 1 1/2 minutes.
Serve immediately as soon as griddle cakes are ready or keep warm in a low oven until all the batter is used. To serve, put 3 griddle cakes on a plate. Top with a generous spoonful of salsa or sour cream.
Summer pastas should be simple and fresh, ideally made with vegetables straight from the garden or from your local farmers’ market. As the temperature rises, trade out heavier ingredients like braised meats or long-cooked sauces for fresh vegetables, bright herbs and seafood. One of the best parts of summer is the abundance of fresh produce. Perfect summer tomatoes need little work. Just toss them with fresh fettuccine and extra-virgin olive oil. Or try roasting cherry tomatoes with garlic and red onions and mixing it all with pasta, lemon juice and arugula. The great thing about summer vegetable sauces for pasta is that they require so little cooking. Here are a few recipes to get you started.
Chicken and Vegetable Pasta
4 servings
Ingredients
- 12 ounces penne pasta
- 2 large tomatoes, diced small
- 2 zucchini, diced small
- 2 cups chicken, cooked and diced
- 5 garlic cloves, chopped fine
- 6 ounces fresh spinach
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- Sea salt and fresh ground black pepper
- 1 lemon, juiced
- Freshly grated Parmesan cheese for garnish
Directions
Bring a medium-sized stockpot of salted water to a boil, and cook pasta al dente. Reserve a ½ cup of the pasta cooking water and drain the pasta.
Preheat a large sauté pan over medium-high heat. Add the 2 tablespoons olive oil, diced zucchini and garlic and cook for 2 minutes.
Add the diced tomato, lemon juice, cooked chicken and pasta cooking water. Bring ingredients to a boil; add spinach and cooked, drained pasta.
Stir ingredients and continue to cook for another 2 to 3 minutes. Taste and adjust seasoning with salt and pepper.
Stir in the chopped parsley. Serve hot, garnished with lots of Parmesan cheese.
Tomato Linguine Sauté
4 servings
Ingredients
- 2 pounds ripe tomatoes
- 3 cloves garlic, minced
- 1/2 bunch fresh basil, hand torn
- 1/2 cup good quality extra virgin olive oil
- 1 lemon, zested and juiced
- 1 pound linguine
- Freshly grated Parmesan cheese
- Kosher salt and fresh ground pepper to taste
Directions:
Wash the tomatoes. Dry the tomatoes; then core and cut them in half.
Use a spoon to remove most of the seeds. Chop the tomatoes coarsely.
Add chopped tomatoes to a colander, sprinkle with a few pinches of salt and let them sit so they can release some of their water (this should only take a half an hour and can be done ahead of time).
Combine drained tomatoes, olive oil, lemon juice, lemon zest and garlic in a large sauté pan. Warm this mixture over low heat. It should not be hot.
Cook pasta al dente. Drain.
Combine pasta and tomato mixture together in a serving bowl. Add fresh basil and Parmesan and taste for seasoning.
Serve with warm crusty bread.
Pasta With Shrimp and Roasted Red Peppers
6 servings
Ingredients
- 1 ½ pounds fresh peeled and deveined medium shrimp
- 2 tablespoons extra virgin olive oil
- 1/3 cup finely chopped onion (1 small)
- 6 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 4 fresh roasted red peppers, diced; for directions on how to make roasted red peppers, check this post
- 1/2 cup dry white wine
- 1/2 cup whipping cream
- 1/4 cup snipped fresh basil
- 1 cup finely shredded Parmesan cheese (4 ounces)
- 12 ounces dried penne pasta
Directions
Cook pasta in boiling salted water until al dente. Drain.
Rinse shrimp and pat dry with paper towels. Set aside.
In a large skillet, heat oil over medium-high heat. Add onion and garlic. Cook and stir for a few minutes until the onion is tender.
Add crushed red pepper; cook and stir for 1 minute. Add roasted peppers, shrimp and wine. Bring to boiling; reduce heat.
Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream and cheese. Return to boiling; reduce heat.
Boil gently, uncovered, for 1 minute. Stir in basil.
Add the hot cooked pasta to the pan; toss gently to combine. Serve immediately.
Pasta with Squash Blossoms
6 servings
Ingredients
- 1 yellow summer squash, sliced thin
- 1 zucchini, sliced thin
- 1 tablespoon extra virgin olive oil
- 1 pound short pasta
- 8 ounces cherry tomatoes, halved
- 7 squash blossoms, 4 sliced thin and 3 left whole
- 1 cup grated Pecorino Romano cheese
- 2 tablespoons fresh oregano, minced
Directions
Cook pasta al dente in boiling salted water. Reserve 1 1/4 cups pasta cooking water. Drain pasta.
Saute yellow squash and zucchini in olive oil in a large skillet over low heat until pale gold, about 8 minutes.
Add pasta, the reserved pasta cooking water, tomatoes, 4 sliced and 3 whole squash blossoms, cheese and oregano. Cook, stirring, until a sauce forms, about 1 minute. Serve immediately.
Lemony Pasta Salad
Serves 4 to 6
Ingredients
Dressing:
- 1/4 cup lemon juice
- 1/2 teaspoon lemon zest
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine-grain sea salt
- Pinch of red pepper flakes
Pasta Salad
- 10 ounces bow-tie pasta
- 1/3 cup pine nuts
- 10 ounces (about 1 pint) mini heirloom, grape or cherry tomatoes, sliced into thin rounds
- 3 ears corn on the cob, shucked
- 1/2 cup crumbled feta
- 2 tablespoons slivered fresh basil
- 1 teaspoon chopped fresh mint
Directions
In a small bowl, whisk together the dressing ingredients: lemon juice, lemon zest, olive oil, garlic, mustard, salt and red pepper flakes; set aside.
Toast the pine nuts in a small skillet, stirring frequently, until fragrant and golden. Set aside.
Bring a large pot of salted water to boil. Cook the pasta al dente. Drain and transfer to a serving bowl. Add the sliced tomatoes, corn kernels, crumbled feta, toasted pine nuts, basil and mint.
Pour the dressing over the pasta and mix well. Serve at room temperature.
Summer brings an abundance of fresh fruits and vegetables to grocery stores, farmers’ markets and local gardens. That means more opportunities to add good tasting, heart-healthy foods to your everyday meals. Tomatoes, corn, eggplant and bell peppers are now at their best. Use them in your main dish recipes to add color and nutrition.
Pork Tenderloin Sandwiches with Slaw
4 servings
Ingredients
- 12 ounces pork tenderloin
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 hamburger buns, split and toasted
- Ketchup, mustard and/or pickles
Directions
Cut pork crosswise into four pieces. Place one pork piece between two pieces of clear plastic wrap. Pound lightly with the flat side of a meat mallet, working from center to edges until 1/4 inch thick. Remove plastic wrap. Repeat with remaining pork pieces.
In a shallow dish, combine flour, salt, onion powder, garlic powder, Italian seasoning, cayenne pepper and black pepper. Dip meat into the flour mixture, turning to coat.
In a very large skillet, heat oil over medium heat. Add pork; cook for 8 to 10 minutes or until no pink remains and juices run clear, turning once. (If all the pork slices won’t fit in the skillet, cook in two batches, adding additional oil if necessary.)
To serve: place pork pieces in buns and top with ketchup, mustard and/or pickles. Serve slaw on the side.
Slaw
Ingredients
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Several dashes bottled hot pepper sauce
- 2 cups packaged shredded broccoli slaw mix or cabbage slaw mix
- 2 tablespoons thinly sliced green onion
- 3 tablespoons minced red or green bell pepper
- 1 tablespoon snipped fresh parsley
Directions
In a screw-top jar combine vinegar, honey, salt, black pepper and bottled hot pepper sauce.
Cover and shake well.
In a medium bowl combine broccoli, green onion, bell pepper and parsley. Pour vinegar mixture over the vegetable mixture; toss to coat. Cover and chill before serving.
Corn-Mushroom Risotto with Grilled Chicken
Make 2 extra grilled chicken breasts on the weekend and save for this dish.
2 servings
Ingredients
- 2 small skinless, boneless grilled chicken breast halves (8 to 10 ounces total)
- 2 teaspoons olive oil
- 1/2 teaspoon snipped fresh thyme
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 1 cup water
- 3/4 cup reduced-sodium chicken broth
- 2 tablespoons white wine
- 1/2 cup fresh corn, cut off one cob
- 1/4 cup chopped onion
- 1/3 cup Arborio rice
- 1/3 cup sliced fresh mushrooms
- 1/3 cup fresh snow pea pods or green beans, halved crosswise
- 1/4 cup diced tomato
- 1/4 cup grated Parmesan cheese
Directions
In a medium saucepan combine the water, broth and wine; heat over high heat until hot but not boiling. Reduce heat to low; keep warm.
In another medium saucepan heat the 2 teaspoons olive oil over medium heat. Add corn and onion; cook 6 minutes or until corn is tender and onion is lightly browned. Add rice, mushrooms, thyme, pepper and garlic; cook and stir about 5 minutes or until rice is golden brown, stirring frequently.
Carefully add 1/2 cup of the broth mixture, stirring to loosen browned bits from bottom of saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until the rice has absorbed the liquid.
Add another 1/2 cup of the broth mixture. Cook and stir 3 to 4 minutes more or until the rice has absorbed the liquid. Continue adding broth mixture, 1/2 cup at a time, and cooking until all of the liquid has been absorbed before adding more, stirring often. (This should take 18 to 20 minutes total.)
When rice is fully cooked but still slightly firm, remove from the heat. Stir in pea pods or green beans, tomato and Parmesan cheese. Dice chicken and stir into rice mixture. Serve.
Swordfish and Squash Kabobs
You can serve this dish over rice or orzo pasta or with a simple green salad on the side.
Serves 6
Ingredients
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons fresh-squeezed orange juice
- 1 large clove garlic, minced
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 pounds skinless swordfish steaks, cut into 1 1/2-inch cubes
- 2 pounds zucchini and yellow summer squash, cut into 1-inch-thick rounds
- 12 cherry tomatoes
Directions
In a medium mixing bowl, whisk together oil, orange juice, garlic, Italian seasoning, salt, pepper and crushed red pepper flakes. Add swordfish and toss well to coat; cover and refrigerate for 1 hour.
Prepare a grill for medium-high heat cooking and oil the grill grates.
Thread marinated swordfish, squash rounds and tomatoes onto skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.)
Discard excess marinade. Grill kabobs over direct heat, turning once, until lightly charred and cooked through, about 8 minutes.
Summer Vegetable Bake
Serve with a green salad.
4 servings
Ingredients
- 2 medium sweet onions
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 2 cloves garlic, chopped
- 2 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon pepper
- 1 eggplant (about 1 pound), ends trimmed, halved lengthwise
- 3 large summer squash (combination of zucchini and yellow squash), ends trimmed
- 1/2 pound russet (baking) potatoes
- 3 plum tomatoes
- 6 ounces feta cheese
Directions
Heat oven to 400 degrees F . Peel and halve onions; cut into 1/4-inch-thick slices.
Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute.
Add 1/2 teaspoon of the Italian seasoning and 1/4 teaspoon of the pepper. Pour mixture into the bottom of a 9 x 13 oven-safe casserole.
Cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices.
Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons Italian seasoning and 1/4 teaspoon pepper. Alternate vegetables on top of the onion mixture in 1 layer; packed tightly.
Cover dish with aluminum foil and bake for 45 minutes. Remove foil and crumble feta cheese on top. Bake 15 more minutes uncovered. Cool slightly and cut into servings.
Linguine with Scallops, Red Bell Peppers and Broccoli
4 servings
Ingredients
- 8 ounces linguine
- 1 bunch broccoli florets
- 1 large red bell pepper, seeded and diced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound scallops, tough muscle removed, rinsed
- 3 tablespoons flour
- Salt and black pepper
- 6 garlic, finely chopped
- 3 tablespoons chopped parsley
- 2 tablespoons lemon juice
- 1/2 cup grated Parmesan cheese
Directions
Cook pasta according to package directions in salted boiling water, about 8-9 minutes for al dente; add broccoli during the last 2 minutes of cooking. Reserve 1/2 cup cooking water.
Drain.Heat the oil and butter in large skillet over medium-high heat.
Coat scallops with flour and season with salt and pepper. Saute 2 minutes per side; remove to a plate and set aside.
Add the garlic and bell pepper to the skillet and cook until pepper softens.
Add pasta, parsley, lemon juice, scallops and the pasta water. Toss gently to combine and simmer 1 minute. Add salt and pepper to taste.
Pour into a large serving bowl. Add cheese and toss. Serve.
Throughout the Mediterranean and the Middle East, nearly every meal begins with an assortment of appetizers. Stuffed vegetables are often on the appetizer tray with an emphasis on eggplants, peppers and tomatoes seasoned with fresh herbs and spices. Many of the most popular stuffed vegetables served as a main course in these regions are stuffed grape leaves, artichokes filled with savory breadcrumbs and sausage and hearty cabbage leaves rolled around a meat and rice stuffing.
An easy way to incorporate more vegetables into your diet is by making them your meal’s main event. Stuffed vegetable recipes—including stuffed peppers, stuffed tomatoes and stuffed squash—use usually hollowed out and filled with lean meats, flavorful cheeses or even more vegetables. Any sturdy vegetable can be used for stuffing. Leftovers can often be used for the filling, such as risotto to stuff tomatoes.
Getting vegetables ready for stuffing is quite simple, but the technique varies from vegetable to vegetable. It’s important to always use the freshest, ripest vegetables available, avoiding those that are oversized and or soft. Cut ripe tomatoes in half, then scoop out most of the pulp with a spoon to create a shell. For peppers and squash, remove the seeds and stringy bits of flesh and you’ll be left with a natural cavity to fill.
Many stuffings are interchangeable and work well with other vegetables. You can add diced ham or sausage for a meatier taste, nuts for a crunchy texture or experiment with your favorite herbs and spices.
Pack the stuffing into the vegetables, place them in a shallow roasting pan or casserole dish. Bake until the vegetables soften and the filling is cooked through and golden brown.
Liquids like tomato sauce, wine, broth or water are often poured around the vegetables to keep them moist and provide even more flavor.
Stuffed vegetables taste good hot or at room temperature. Serve them as an hors d’oeuvre, a first course, a main course or a side dish.
Tuna-Stuffed Tomatoes
Serves: 4
Ingredients
- 8 small tomatoes
- 6 oz olive oil-packed tuna, drained and oil reserved
- 10 pitted Kalamata olives, minced
- 2 tablespoons minced fresh parsley
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon reserved tuna olive oil
- 1/2 teaspoon minced fresh thyme leaves
- Black pepper to taste
Directions
Line a baking sheet with paper towels. Cut a thin slice off the top of each tomato. Gently scoop out tomato seeds and pulp, leaving the shell intact.
Set shells cut side down to drain on the paper towels.
Mix tuna, olives, parsley, capers, tuna olive oil, thyme and pepper, breaking up any large chunks of tuna.
Spoon tuna mixture into tomatoes and chill until serving time.
Orzo-Stuffed Peppers
You can prepare these up to 12 hours before serving. Just cover the baking dish with foil, refrigerate until time to bake the peppers.
Makes 4 servings
Ingredients
- 1 cup uncooked orzo pasta
- 3 cups baby arugula or baby spinach
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 4 small bell peppers, halved and seeded
Directions
Preheat the oven to 400°F.
Cook the orzo according to package directions in boiling, salted water in a saucepan; drain.
Heat oil in the pot and add the onion and garlic. Saute until the onion is tender. Add arugula, feta, oregano and 1/4 teaspoon each salt and freshly ground black pepper; stir.
Add drained orzo and mix thoroughly.
Season the inside of peppers with 1/4 teaspoon each salt and pepper.
Fill peppers and transfer to a 9 x 13 inch baking dish. Cover with foil; bake until the peppers are tender ( about 35-40 minutes).
Stuffed Portobellos
6 servings
Ingredients
- 6 (4-inch) portobello caps
- 1 1/3 cups lean ground beef or ground turkey, lightly packed
- 3/4 cup canned diced Italian tomatoes, drained
- 1/2 cup minced green onions
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated fresh Parmesan cheese, plus additional for garnish
- 2 tablespoons lower fat cream cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- Olive oil cooking spray
Directions
Preheat oven to 350°F.
Remove and discard the stems from the mushrooms. Remove the brown gills from undersides of the mushrooms, using a spoon; discard the gills.
Combine beef with the remaining ingredients in a medium bowl.
Spoon 1/3 cup of the mixture into each mushroom cap.
Place caps on a baking sheet coated with olive oil cooking spray.
Bake for 30 minutes or until the mushrooms are tender and the tops are lightly browned.
Sprinkle each cap with Parmesan cheese before serving.
Italian Sausage Stuffed Zucchini
Servings: 4
Ingredients
- 4 zucchini, small to medium size
- 2 tablespoons olive oil
- Salt & pepper
- 8 ounces Italian sausage, casing removed
- 1 clove garlic, minced
- 4 ounces scallions, chopped
- 8 ounces fresh tomatoes, diced
- 8 ounces shredded Mozzarella cheese
- 1 ounce fresh basil, chopped
- 1 teaspoon crushed red pepper flakes
- 2 ounces grated Parmesan cheese
- 2 ounces pine nuts, toasted
Directions
Cut zucchini in half and scoop out the flesh, leaving about ¼ inch attached to the shell. Lightly salt the zucchini shells.
Chop the zucchini pulp.
Heat olive oil in a skillet and sauté the sausage till browned. Add the zucchini pulp and garlic and saute for a minute or two.
In a bowl, combine the scallions, tomatoes, mozzarella, basil, red pepper and pine nuts.
Add the sausage mixture. Mix thoroughly.
Spoon mixture into scooped out zucchini shells and sprinkle tops with Parmesan cheese.
Bake in a 350 degree F oven for 25 to 30 minutes.or until the zucchini shells are tender and the tops are lightly brown.
Stuffed Onions
6 servings
Ingredients
- 6 medium yellow onions (about 2 pounds)
- 2 slices of bacon, cut into 1-inch pieces
- 1/4 cup Italian seasoned bread crumbs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon butter
- 1 1/2 cups diced fresh mushrooms
- 1/4 teaspoon salt
- Dash each pepper and ground nutmeg
- 1/2 cup beef broth, plus extra if needed
- Additional parsley for garnish
Directions
In a Dutch oven, bring a small amount of water (about 1 inch) to a boil.
Peel onions and using a slotted spoon, place the onions in the boiling water. Cook for 5 minutes; remove to a plate and let stand until cool enough to handle.
Cut a 1/4-inch slice off the top of each onion. Remove the center, leaving a 1/2-inch shell.
Chop the centers and tops of the onions; set aside.
In a skillet, cook the bacon until crisp; remove to a paper towel to drain.
In the drippings, saute the chopped onion until tender.
Add the butter and mushrooms and cook until the mushrooms are tender.
Stir in the breadcrumbs and parsley.
Add the bacon, salt, pepper and nutmeg.
Stuff the onion shells with the mushroom mixture; place in an ungreased shallow 1 quart baking dish. Pour broth around the onions.
Bake, uncovered, at 375°F for 45 minutes or until tender, basting frequently during the first 15 minutes with the broth, adding more if needed. Sprinkle with additional parsley before serving.
