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1
Preheat the oven to 400 F.
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2
To cook the mushrooms, combine 1/3 cup of the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and half the garlic in a large bowl.
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3
Using a pastry brush, coat the surface of the mushrooms, inside and out, with the oil mixture.
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4
Place the mushrooms on a baking sheet, domed side down.
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5
Bake for about 15 minutes, or until the centers of the mushrooms are tender.
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6
Drain the mushrooms on paper towels and set aside to cool.
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7
Keep the oven on.
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8
To make the filling, in a large skillet, heat 2 tablespoons of the olive oil over high heat.
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9
When the oil is nearly smoking, add enough of the zucchini to make a single layer in the pan.
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10
Cook the zucchini without stirring until browned on one side, about 5 minutes.
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11
Stir the zucchini and cook for an additional 2 minutes, or until lightly browned on all sides.
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12
Remove to a medium bowl and repeat with the remaining zucchini.
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13
Add the bell pepper, onion, and remaining tablespoon oil to the skillet and cook, without stirring, for 5 minutes, or until browned.
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14
Stir the mixture and cook for an additional 2 minutes.
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15
Add the bell pepper and onion to the zucchini.
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16
Season the vegetable mixture with 1/4 teaspoon salt and pepper to taste.
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17
Let it cool in the refrigerator while preparing the rest of the filling.
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18
Combine the cream cheese and butter in a medium bowl.
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19
Fold in the green onions, Parmesan cheese, sun-dried tomatoes, basil, parsley, remaining garlic, bread crumbs, and 1/4 teaspoon each salt and pepper.
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20
Mix the cheese mixture into the vegetable mixture, combining thoroughly but gently.
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21
Place the mushrooms, domed side down, on a baking sheet.
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22
Divide the filling evenly among the mushroom caps, mounding it slightly.
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23
Push the filling to the edges to fill the entire cap.
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24
Top each with 3 slices tomato and sprinkle with the semisoft cheese, mounding it high.
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25
Bake for about 20 minutes, or until the mushrooms are heated through and the cheese is melted and is beginning to brown.
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26
The stuffed mushrooms will keep for up to 3 days in the refrigerator.
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27
Reheat them, covered, in a 350F.
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28
oven.
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29
The stuffing will keep for up to 5 days in the refrigerator.
