Stuffed Portabello Mushrooms

By á-174942

Ingredients

• 4 large portabello mushrooms
• 2 tablespoons butter
• 3 tablespoons olive oil
• 1 onion diced
• 1 can diced tomatoes - (14 1/2 oz)
• 2 garlic cloves minced
• 1/2 teaspoon salt
• Freshly-ground black pepper to taste
• 4 zucchini - (abt 1 1/4 lbs) grated
• 1/3 cup fresh bread crumbs
• 1 1/4 cups grated Parmesan cheese
• 1/4 cup thinly-sliced basil leaves

Details

Servings 4

Preparation

Step 1

Remove mushroom stems, rinse and dice. Quickly rinse mushroom caps and set aside.

Heat butter and 2 tablespoons oil in large skillet. Add onion and mushroom stems and saute over medium-high heat until softened, stirring frequently, about 5 minutes.

While onion cooks, brush 1 tablespoon oil on mushroom caps and place stem-side up in hot grill pan or separate large skillet. Cook over medium-high heat 2 to 3 minutes each side. Arrange mushroom caps stem-side up in baking dish.

Once onion has softened, raise heat to high and add tomatoes, garlic, salt and pepper to taste. Cook, stirring frequently, 3 to 4 minutes. Add zucchini and stir until tender but somewhat crunchy, 2 to 3 minutes.

Remove from heat. Toss bread crumbs, 3/4 cup Parmesan and basil into tomato-zucchini mixture. Taste and adjust seasonings if necessary. Divide mixture evenly among mushroom caps. Sprinkle remaining cheese on top. (Caps may be prepared to this point and refrigerated until ready to bake.)

Bake at 400 degrees until topping is golden. If refrigerated, add 5 minutes to baking time.

This recipe yields 4 servings.

Each serving: 348 calories; 1,115 mg sodium; 40 mg cholesterol; 26 grams fat; 16 grams carbohydrates; 17 grams protein; 1.49 grams fiber.