| | Directions | | Preheat oven to 400°F. Arrange mushrooms stems side up on greased baking sheet. Spread 2 T. of diced tomato on top of each mushroom cap. Sauté garlic until translucent. Add zucchini and spices, and cook on medium heat for 5 minutes, or until zucchini is softened. Stir zucchini mixture with the remaining diced tomato. Spread zucchini tomato stuffing over the mushroom caps. You may top with grated cheese. Bake for 20-25 minutes until browned on top. |
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| Ingredients | | - |  | 4 Portobello mushrooms, cleaned and dried, stems removed (large) |
| - | | 3 zucchini, unpeeled, scrubbed and shredded and drained (small) |
| - | | 1 teaspoon olive oil |
| - | | 1 clove garlic, minced |
| - | | 1 tablespoon dried oregano |
| - | | 2 teaspoons dried thyme |
| - | | 2 teaspoons dried basil |
| - | | Salt and pepper, to taste |
| - | | 1 egg |
| - | | 1 cup canned diced tomato |
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