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Thyme & Zucchini Stuffed Mushrooms

Western.Chefs's picture
Ingredients
  Non stick cooking spray 1
  Medium mushrooms 1 1⁄2 Pound, rinsed (With Stems)
  Extra virgin olive oil 3 Tablespoon
  Finely chopped yellow onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Chopped fresh thyme/1/4 teaspoon dried thyme leaves 1 Teaspoon
  Shredded unpeeled zucchini 2 Cup (32 tbs)
  Finely chopped sweet red pepper 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Plain bread crumbs 1⁄2 Cup (8 tbs)
  Minced parsley 2 Tablespoon
  Freshly grated parmesan cheese 5 Tablespoon
Directions

1. Preheat the oven to 375°F and coat a large shallow baking pan with the cooking spray. Remove the mushroom stems and chop them coarsely. Arrange the mushroom caps on the pan, cavities facing up; brush the msides and edges with 2 tablespoons of the oil.
2. In a 12-inch nonstick skillet, heat the remaining 1 tablespoon of oil over moderately high heat. Add the onion, garlic, and thyme and saute for 2 minutes or until soft. Stir in the mushroom stems, zucchini, red pepper, salt, and black pepper. Saute for 6 minutes or until most of the liquid has evaporated. Stir in the bread crumbs, parsley, and 2 tablespoons of the cheese.
3. Using a teaspoon, mound the filling into the mushroom caps, pressing it down gently with your fingers. Sprinkle the mushroom caps with the remaining 3 tablespoons of cheese. Bake for 15 minutes or until tender and lightly browned. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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