Zucchini-stuffed mushrooms

 

     Arrange the mushrooms on a tray with Garlic pita chips for tasty hors-d'oeuvres. The zuchini filling is also delicious as a stuffing for tomatoes or as a side dish with grilled meats.

Makes 16 servings

• 1 pound zuchini
• ¼ teaspoon salt
• 2 pounds large mushrooms
• ¼ cup unsalted butter, melted
• 1 clove garlic, finely chopped
• 4 sun-dried tomatoes packed in oil, finely chopped
• ¾ cup ricotta cheese 
• One-third cup crushed cracker crumbs
• ¼ teaspoon leaf oregano, crumbled
• Pinch of pepper
• ¼ cup grated Parmesan cheese

1. Shred zuchini ; toss with salt in coliander ; place over bowl and let stand 30 minutes ; squeeze dry.
2. Meanwhile, wipe mushrooms with paper toweling ; remove stems ; reserve stems for soup or other uses.
3. Reserve 1 tablespoon melted butter ; brush mushrooms with remaining butter.
4. Sauté garlic in reserved tablespoon butter in skillet for 1 minute.
5. Add zuchini ; sauté 2 minutes ; let cool slightly.
6. Stir in sun-dried tomatoes, ricotta, crumbs, oregano, pepper and Parmesan.
7. Preheat oven to 375F.
8. Spoon zuchini mixture into mushrooms, dividing equally ; place on baking sheet.
9. Bake in preheated oven for 15 minutes or until hot and bubbly.

BON APPÉTIT