Thyme & Zucchini Stuffed Mushrooms
|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)|
|Black pepper||1⁄4 Teaspoon|
|Plain bread crumbs||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Freshly grated parmesan cheese||5 Tablespoon|
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.