Mushroom and spinach stuffed zucchini
Mushroom and spinach stuffed zucchini recipe in the zucchini category
Recipe ingredients:
- 3 medium zucchini
- 1 cup minced onions
- 2 large garlic cloves, pressed or minced
- 1/2 teaspoon salt
- 1 teaspoon extra virgin olive oil
- 3 cups chopped portabella mushrooms, caps and tender stems
- 1 teaspoon dried dill
- 1 tablespoon dry sherry
- 2 teaspoons soy sauce
- 5 ounces spinach
- 1 cup cooked brown rice
- Salt and ground black pepper, to taste
- 3/4 cup tomato juice
- 1/2 cup grated fontina cheese
Recipe method:
- Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell. Set aside.
- In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften.
- Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 more minutes.
- When the mushrooms are just tender, remove from heat and set aside.
- Preheat the oven to 350 degrees F.
- While the mushrooms are cooking, rinse and stem the spinach.
- In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.
- Drain and add it to the sauteed vegetables.
- Stir in the rice and add salt and pepper to taste.
- Pour the tomato juice evenly around the bottom of an unoiled 8 x 12 inch glass or nonreactive baking dish.
- Press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish.
- Sprinkle on the grated cheese and cover the pan tightly with foil.
- Bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
- Uncover and bake for another 5 to 10 minutes, until the tops are browned.
Tags: mushroom, spinach, stuffed, recipe, zucchini, recipes, cooking