Baked Mushrooms With Zucchini Stuffing

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/2 cup canned chopped tomato with juice
• 1/4 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 1/2 teaspoons salt
• 3/4 teaspoon fresh ground black pepper
• 1/2 cup dry breadcrumbs
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1 egg, lightly beaten
• 24 large mushrooms, rinsed and patted dry (about 1 pound)

Recipe

• 1 preheat the oven to 450°f.
• 2 place the tomatoes in a small saucepan and bring to a simmer over medium heat. cook for 10 minutes, remove from heat, and reserve.
• 3 heat ¼ cup of the olive oil in a large saucepan over medium flame.
• 4 add the onion and garlic and sauté, stirring, for 3 minutes, or until lightly browned.
• 5 add the diced zucchini and continue cooking until lightly browned.
• 6 stir in the reserved tomatoes, the basil, parsley, 1 teaspoon salt, and ½ teaspoon pepper.
• 7 remove from the heat and cool.
• 8 in a large mixing bowl, combine the bread crumbs and cheese.
• 9 add the cooled zucchini mixture and the beaten egg, stirring until all ingredients are thoroughly combined.
• 10 lightly coat a baking dish with oil.
• 11 place the mushrooms cap side down in one layer in the dish.
• 12 season with the remaining salt and pepper, and fill with the zucchini mixture.
• 13 bake in the oven for 20 to 25 minutes, or until a light crust forms. serve hot.