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by Todd + Diane
It’s time for our favorite stuffed cucumbers recipe. Our garden cucumbers this year are slightly *better* than last year, but still they’re struggling a bit. The leaves seem to die off and brown rather quickly, but they’re flowering well. What does make to fruit results in such crunchy and fresh cucumbers! If anyone has any advice about our browning leaves, we’d love to hear from you.So what we have been able to collect this year have been wonderful and to count, we harvested seven cucumbers! Five more than last year!
Stuffed Cucumbers Recipe
Cucumbers are so fresh, crispy and refreshing. Our house is rarely ever without cucumbers because they add the perfect crunch and texture to last minute salads, sandwiches and rice paper spring rolls .We’re testing some new recipes for upcoming garden parties and decided to play with a batch of stuffed cucumbers. They’re so perfect for parties and make great bite sized appetizers.
Sour Cream Filling
The filling for the stuffed cucumbers that we came up with has sour cream instead of cream cheese because we wanted something light and tangy.Season these cute little bites of crunchy freshness with extra paprika for added color and smoky bite. You and your guests will be quite pleased with these at your next gathering. You can’t eat just one of these addicting stuffed cucumbers. Make sure you have about 2-3 per guest!
Favorite Cucumbers for Stuffing
With so many different varieties of cucumbers, each has it’s own delicious use. For stuffing, we prefer the larger cucumbers that you can remove the seeds easily. Smaller and thinner Japanese and Persian cucumbers are great for salads. They are crunchy and fantastic. But coring them out to stuff is alot of work because they’re too skinny. So the larger the cucumber, the easier it is for you to stuff.
Stuffed Cucumber Recipe
Yield: 4 Servings
Prep Time: 15 minutes mins
Total Time: 15 minutes mins
English cucumbers are perfect for this recipe. Not too big or or small when sliced in coins and have an excellent crunch. Persian cucumbers are excellent if you'd prefer cute mini-bites.
4.90 from 19 votes
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Ingredients
- 1 Large English Cucumber , chilled andsliced in 1/2-1" thick coins
- 3/4 cup (100g) Feta Cheese , crumbled
- 1/3 cup (40g) Roasted Nuts , finely chopped
- 2 Tablespoons (30ml) Sour Cream
- 1 Slice Prosciutto , cut into 1"x1/2" strips
- Dill , in 1/2" piecesto garnish
- Lemon Wedges , to serve on the side
Instructions
Combine feta, nuts, and sour cream in a bowl. Have prosciutto and dill prepped and ready.
Core out some of the cucumber coins' centers. Fill with a dollop of feta mix. Garnish each stuffed cucumber coin with a slice of prosciutto and a sprig of dill.
Serve with wedges of lemon for individual squeezing.
Nutrition Information per Serving
Calories: 176kcal, Carbohydrates: 6g, Protein: 8g, Fat: 14g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 386mg, Potassium: 235mg, Fiber: 1g, Sugar: 3g, Vitamin A: 236IU, Vitamin C: 2mg, Calcium: 170mg, Iron: 1mg
Course: Appetizer, Side Dish, Snack, Vegetables
Cuisine: Garden Recipes, Vegetable
Calories: 176
More Cucumber Recipes:
- What are lemon cucumbers?
- Cucumber and carrot salad
- Red rice salad with chopped cucumbers
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43 comments on “Prosciutto, Sour Cream & Feta Stuffed Cucumbers”
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betty — August 29, 2010 @ 7:09 pm Reply
this looks so good!
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sheila @ Elements — August 5, 2010 @ 10:05 pm Reply
Awesome! What a wonderful idea! I just tried this with a different filling and loved it! Thanks so much! 🙂 Cheers! sheila
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marla {family fresh cooking} — August 3, 2010 @ 3:26 pm Reply
I know tomorrow we launch in to corn but here is my last bit of love for the cucumber…for now 🙂
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Lori Lynn — August 3, 2010 @ 2:24 am Reply
They must be delicious! Love the presentation, so pretty and colorful.
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alana — August 2, 2010 @ 7:25 pm Reply
I’ve got to say, this is one of my favorites of this week! I can’t wait to see your corn inspiration….
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tina — August 2, 2010 @ 3:44 am Reply
OMG! this looks so yum!!!
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Melissa — August 1, 2010 @ 7:43 pm Reply
I’m late joining the party but these are beautiful and delicious. Made them last weekend for a birthday and they were a hit!
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Naseer — August 1, 2010 @ 5:53 pm Reply
Great recipe, and I love the photography! We’re still learning in that area, and hope to have pictures like this of our food someday.
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Carolyn — August 1, 2010 @ 2:12 pm Reply
Hi WORC:
These look wonderful. I love anything that contains goat cheese and proscuitto! My cucumbers are already done (we live and garden in Florida), but last night I made fresh figs, halved and stuffed with goat cheese and wrapped in proscuitto. Pop them in the oven until the proscuitto is crisp and the figs are just a little warm.
Anyway, I digress from the cucumber subject! We grew Japanese Long Cucumbers this summer, and they were the best and most productive cucumbers we have ever grown. Very productive, they grow a foot or so long, and they are crispy and flavorful. I will definitely plant them again. We produced enough to make a big batch of pickles, lots of salads, and even cucumber water (very refreshing).
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Carolyn — August 1, 2010 @ 2:15 pm Reply
Love your garden, it’s such an inspiration!
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Happy Cook — July 31, 2010 @ 11:39 am Reply
Looks so so refreshing and delish. My family here don’t like cucumber, i think i will do with small tomatoes that they would love it. Ot i can do half cucumber and half tomato so all are happy 🙂
