Broiled Portobellos With Zucchini-Scallion Topping

1. 1

   In a sieve, toss zucchini with salt and drain 20 minutes. Rinse under cold water and drain well, pushing hard to extract liquid.

2. 2

   In a skillet heat 2 teaspoons oil over moderate heat until hot but not smoking and cook scallions and garlic with 2 tablespoons water, covered, stirring occasionally, until tender, about 3 minutes.

3. 3

   In a bowl mix together zucchini, scallion mixture, basil, and salt and pepper.

4. 4

   Preheat broiler.

5. 5

   In a small bowl, stir together remaining teaspoon oil and remaining tablespoon water. Lightly brush portobellos and season with salt and pepper. Put mushroom, cap up, on a rack and broil 2 minutes from heat for about 4 minutes. Turn mushrooms over, and heap zucchini mixture in a mound among caps. Broil until zucchini is crisp-tender, about 6 minutes.

6. 6

   Garnish with basil sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.