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.
Similar Recipes
Oven Roasted Ratatouille
chopped fresh rosemary
large tomatoes
olive oil
chopped basil
chopped parsley
large eggplant
Squash and Tomato Gratin
crushed rosemary
fresh grated parmesan cheese
fresh ground black pepper and kosher salt to taste
fresh thyme leaves
lemon olive oil

Zucchini Stuffed Portobello Mushrooms Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com