Baked Mushrooms With Zucchini Stuffing Recipe

Name: Baked Mushrooms With Zucchini Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup canned chopped tomato with juice; ¼ 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 ½ teaspoons salt; ¾ teaspoon fresh ground black pepper; ½ cup dry breadcrumbs; ½ cup freshly grated parmigiano-reggiano cheese; 1 egg, lightly beaten; 24 large white mushrooms, rinsed and patted dry (about 1 pound)

Servings: persons

½ cup canned chopped tomato with juice
¼ 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 ½ teaspoons salt
¾ teaspoon fresh ground black pepper
½ cup dry breadcrumbs
½ cup freshly grated parmigiano-reggiano cheese
1 egg, lightly beaten
24 large white mushrooms, rinsed and patted dry (about 1 pound)

1
Preheat the oven to 450F.
2
Place the tomatoes in a small saucepan and bring to a simmer over medium heat.
3
Cook for 10 minutes, remove from heat, and reserve.
4
Heat 1/4 cup of the olive oil in a large saucepan over medium flame.
5
Add the onion and garlic and saute, stirring, for 3 minutes, or until lightly browned.
6
Add the diced zucchini and continue cooking until lightly browned.
7
Stir in the reserved tomatoes, the basil, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper.
8
Remove from the heat and cool.
9
In a large mixing bowl, combine the bread crumbs and cheese.
10
Add the cooled zucchini mixture and the beaten egg, stirring until all ingredients are thoroughly combined.
11
Lightly coat a baking dish with oil.
12
Place the mushrooms cap side down in one layer in the dish.
13
Season with the remaining salt and pepper, and fill with the zucchini mixture.
14
Bake in the oven for 20 to 25 minutes, or until a light crust forms.
15
Serve hot.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup canned chopped tomato with juice, ¼ cup olive oil, plus more for coating baking dish, 1 medium yellow onion, finely chopped (about 1/2 cup), 2 garlic cloves, finely chopped, and more.

Yes, Baked Mushrooms With Zucchini Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Mushrooms With Zucchini Stuffing

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