zuchini mushrooms boats
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I love mushrooms and love zucchini, bought too many of both. What do I do with all these zucchini's and mushrooms so I decide to put my two favorite recipes together and this is what I came up with.
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Ingredients For zuchini mushrooms boats
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4 mdzucchini
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24cleaned white/button mushrooms
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2/3 cunsalted butter
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4garlic cloves finely chopped
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3 Tbspfinely chopped onion
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1/2 citalian bread crumbs
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3/4 cfreshly grated parmesan cheese
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1/2 tspitalian seasoning
How To Make zuchini mushrooms boats
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1Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside in a bowl.
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2Clean mushrooms with damp towel and trim stems, chop coarsely. Melt butter in large non-stick skillet sauté onions until translucent, add garlic, chopped mushrooms and sauté for about 1-2 minutes until all tender. Add bread crumbs,1/3 cup parmesan cheese and seasoning, when all ingredients are well incorporated remove from stove.
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3Toss with Zucchini pulp gently, Stuff Zucchini boats with this mixture and arrange them in baking dish. Sprinkle a little grated parmesan cheese over the tops. Bake at 350 degrees for about 15-20 minutes until filling is just bubbling and cheese is melted on top. Cool slightly, serve.
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4Note: Its important to trim stems they will be tough and make filling woody. Make sure you do not burn garlic or it will bitter the filling.
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5This can be served as an appetizer cut in 2-inch slices, served over Noodles toss with a light lemon olive oil or white rice. These can be done a day before, and stored in Refrigerator overnight, and then put in Oven before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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