Zucchini Stuffed Portobello Mushrooms Recipe

  • 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
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.
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