Recipe: Perfect zucchini tomato feta stuffed portabella

zucchini tomato feta stuffed portabella. Add the tomatoes, briefly heat while stirring and season with salt and pepper. Allow to cool to room temperature. Cut the feta into cubes and mix with the cooled tomato.

Mozzarella Stuffed Portabella Mushroom Cap, Stuffed Portabellas, Quinoa Stuffed Portabella Mushroom Caps. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! You can have zucchini tomato feta stuffed portabella using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of zucchini tomato feta stuffed portabella

1. You need 2 head of portabellas.
2. It's 1/2 small of zucchini.
3. You need 1/2 cup of diced grape tomatoes.
4. Prepare 1/2 cup of kraft feta cheese because I like lots of it.
5. It's 1 of olive oil.
6. Prepare 1 of garlic butter.
7. It's 1 of lemon pepper.

The zucchini works a lot better if you use a potato peeler and run it lengthwise down the zucchini and make zucchini pasta! Spoon tomato or pizza sauce into zucchini boat. Top with shredded mozzarella, pepperoni, and sliced olives. Giant portobello mushrooms are stuffed with a savory combination of pepperoni, spinach, Parmesan cheese, and mozzarella cheese.

zucchini tomato feta stuffed portabella step by step

1. preheat oven 400' c.
2. clean mushroom caps.
3. dice half small zucchini and a handful of grape tomatoes. toss with feta.
4. foil baking pan and drizzle with olive oil. place mushrooms in pan.
5. stuff with vegetable and feta mix..
6. pour table spoon garlic butter over each stuffed cap.
7. sprinkle lemon pepper and a little more garlic seasoning over top it all.
8. drizzle a bit more olive oil over it all before baking.
9. bake 20min or until desired tenderness of mushroom.

Great recipe! but what's even better. I had left over "stuffing" and mixed it with ground turkey adding another egg some Worcester sauce salt and pepper to taste. Looking to use those farm market vegetables? Drain, rinse under cold water, drain again and let cool. When the zucchini are cool enough to handle, cut a thin strip off the top side of each one with a sharp knife and gently score around the inside edges to help scoop.