Thyme & Zucchini Stuffed Mushrooms Recipe
Ingredients
| Nonstick cooking spray | ||
| 1 1/2 pounds medium-size mushrooms, with stems, rinsed | ||
| Extra virgin olive oil | 3 Tablespoon | |
| 1/2 cup finely chopped yellow onion | ||
| Garlic | 2 Clove (5gm), minced | |
| 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves | ||
| Unpeeled zucchini | 2 Cup (16 tbs), shredded | |
| Sweet red pepper | 1/4 Cup (16 tbs), finely chopped | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Plain bread crumbs | 1/2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, minced | |
| Parmesan cheese | 5 Tablespoon, grated | |
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.
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.
Chef
