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Zucchini Stuffed Portobello Mushrooms - Recipe

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Preheat oven to 400°F. Arrange mushrooms stems side up on greased baking sheet. Spread 2 T. of diced tomato on top of each mushroom cap. Sauté garlic until translucent. Add zucchini and spices, and cook on medium heat for 5 minutes, or until zucchini is softened. Stir zucchini mixture with the remaining diced tomato. Spread zucchini tomato stuffing over the mushroom caps. You may top with grated cheese. Bake for 20-25 minutes until browned on top.
-4 Portobello mushrooms, cleaned and dried, stems removed (large)
-3 zucchini, unpeeled, scrubbed and shredded and drained (small)
-1 teaspoon olive oil
-1 clove garlic, minced
-1 tablespoon dried oregano
-2 teaspoons dried thyme
-2 teaspoons dried basil
- Salt and pepper, to taste
-1 egg
-1 cup canned diced tomato