Guys, I am officially a genius. Okay, not really … but I’m really proud of my random creation today even if I’m not the first person to think of it. So, have you ever made stuffed mushrooms and had tons of leftover stuffing? It happens to me every single time, and when I throw the leftover mixture away I feel like I’m committing murder. The filling is the very best part! Today I was craving some stuffed mushrooms, so I went ahead and started preparing when my so-called “brilliance” struck. I had a zucchini in the fridge that had to be used this week and thought why not throw the remaining stuffing right over it? To make a long story short (which I’m never capable of doing), I did it and have zero regrets. Easy as pie and just as delicious (in a marginally healthier sort of way). I hope you enjoy. Keep in mind that I edited this recipe to accommodate the sad 12 mushrooms that I had on hand. You can, of course, make more. In fact, I highly recommend it. 😉
12 portobello mushrooms
¼ cup Italian breadcrumbs
¼ cup grated Parmesan cheese
2-3 scallions, chopped
3 garlic cloves, minced
3 teaspoons parsley
* And for the grand finale: 1 large zucchini, sliced!
Note: These will taste just as good without scallions says the girl who completely forgot to add them in today. I know, I know—I’m a mess.
Preheat oven to 400 degrees. After separating the mushrooms from their stems, finely chop the stems. Combine chopped stems, bread crumbs, Parmesan cheese, scallions, minced garlic and two tablespoons of olive oil in a bowl. Add salt and pepper to taste.
Arrange the mushroom caps on a large greased up baking sheet and pack a generous amount of mixture into each one.
On the same baking sheet (or on a separate one if you prefer—I like less dishes), arrange your zucchini slices. Drizzle olive oil, salt and pepper over zucchini and then top with leftover mixture.
Bake for 25-30 minutes until cooked through or breadcrumbs turn golden brown in color.