ZUCCHINI STUFFED MUSHROOMS
16 medium mushrooms
2 cups finely shredded zucchini
4 cloves garlic, finely minced
3 tablespoons butter
1/2 cup melted butter
Salt and pepper (to taste)
1/2 cup ricotta cheese
1/4 cup bread crumbs
1/4 cup sundried tomatoes, finely chopped
2 teaspoons Parmesan cheese
1/2 teaspoon fresh oregano (or 1 teaspoon dried oregano)
1/2 cup dry sherry
Preheat oven to 400 degrees F.
Clean mushrooms. Brush all sides of mushrooms with melted butter and place topside down in a large casserole dish or rimmed cookie sheet.
Saute zucchini and garlic in 3 tablespoons butter until tender (about 3 to 5 minutes). Salt and pepper to taste. Let cool slightly.
Mix together ricotta cheese, bread crumbs, sundried tomatoes, Parmesan cheese, and oregano. Add sauteed zucchini and garlic. Press about one tablespoon of filling into each mushroom. Pour sherry into pan.
Bake for approximately 15 minutes at 400 degrees F until mushrooms are hot and bubbly.
Source: New Jersey Garden Network
16 medium mushrooms
2 cups finely shredded zucchini
4 cloves garlic, finely minced
3 tablespoons butter
1/2 cup melted butter
Salt and pepper (to taste)
1/2 cup ricotta cheese
1/4 cup bread crumbs
1/4 cup sundried tomatoes, finely chopped
2 teaspoons Parmesan cheese
1/2 teaspoon fresh oregano (or 1 teaspoon dried oregano)
1/2 cup dry sherry
Preheat oven to 400 degrees F.
Clean mushrooms. Brush all sides of mushrooms with melted butter and place topside down in a large casserole dish or rimmed cookie sheet.
Saute zucchini and garlic in 3 tablespoons butter until tender (about 3 to 5 minutes). Salt and pepper to taste. Let cool slightly.
Mix together ricotta cheese, bread crumbs, sundried tomatoes, Parmesan cheese, and oregano. Add sauteed zucchini and garlic. Press about one tablespoon of filling into each mushroom. Pour sherry into pan.
Bake for approximately 15 minutes at 400 degrees F until mushrooms are hot and bubbly.
Source: New Jersey Garden Network
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