Baked Mushrooms With Zucchini Stuffing
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
24 mushrooms
- Serves:
- 6
ingredients
- 1⁄2 cup canned chopped tomato with juice
- 1⁄4 cup olive oil, plus more for coating baking dish
- 1 medium yellow onion, finely chopped (about 1/2 cup)
- 2 garlic cloves, finely chopped
- 3 medium zucchini, rinsed and finely diced (about 1 1/4 pounds)
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon fresh ground black pepper
- 1⁄2 cup dry breadcrumbs
- 1⁄2 cup freshly grated parmigiano-reggiano cheese
- 1 egg, lightly beaten
- 24 large white mushrooms, rinsed and patted dry (about 1 pound)
directions
- Preheat the oven to 450°F.
- Place the tomatoes in a small saucepan and bring to a simmer over medium heat. Cook for 10 minutes, remove from heat, and reserve.
- Heat ¼ cup of the olive oil in a large saucepan over medium flame.
- Add the onion and garlic and sauté, stirring, for 3 minutes, or until lightly browned.
- Add the diced zucchini and continue cooking until lightly browned.
- Stir in the reserved tomatoes, the basil, parsley, 1 teaspoon salt, and ½ teaspoon pepper.
- Remove from the heat and cool.
- In a large mixing bowl, combine the bread crumbs and cheese.
- Add the cooled zucchini mixture and the beaten egg, stirring until all ingredients are thoroughly combined.
- Lightly coat a baking dish with oil.
- Place the mushrooms cap side down in one layer in the dish.
- Season with the remaining salt and pepper, and fill with the zucchini mixture.
- Bake in the oven for 20 to 25 minutes, or until a light crust forms. Serve hot.
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RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
<a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!