Loading
Advanced Search

Zucchini Stuffed Portobello Mushrooms Recipe

Ingredients
  • 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
Directions
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.
Similar Recipes
Oven Roasted Ratatouille
Oven Roasted Ratatouille
yellow pepper
summer squash
chopped fresh rosemary
large tomatoes
garlic
Ratatouille
Ratatouille
chopped basil
olive oil
zucchini
pepper
garlic
Squash and Tomato Gratin
Squash and Tomato Gratin
onions
crushed rosemary
zucchini
seasoned bread crumbs
olive oil
More Similar Recipes
Loading
Advanced Search

Zucchini Stuffed Portobello Mushrooms Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2026 Tecstra Systems, All Rights Reserved, RecipeTips.com