Portobello Mushroom Stuffed Zucchini >> Recipes >> The Gracious Gourmet

	portobello mushroom stuffed zucchini
	6 medium zucchini, sliced in half lengthwise (2 pounds)
	1 tablespoon butter
	1 1/4 cups hot, cooked brown rice
	1 jar (7 oz) The Gracious Gourmet® Portobello Mushroom Tapenade
	1 1/2 cups shredded Swiss cheese
	1 egg, beaten 1 tablesppon Panko (Japenese style bread crumbs) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
	With a small spoon, scoop out insides of zucchini and dice. Set aside the cored halves. Melt butter in large skillet over medium heat. Add diced zucchini; cook, stirring often, until tender. Remove from heat. Stir in brown rice, Portobello Mushroom Tapenade, 1 cup of the cheese, egg, bread crumbs, salt and pepper. Fill the zucchini with the rice mixture. Place in extra-large baking pan; fill pan with 1/4-inch boiling water. Bake at 375oF., 40 minutes. Sprinkle with remaining cheese during last 10 minutes of baking. Makes 4 – 6 main dish servings or 12 appetizer servings. corn cakes with portobello mushroom tapenade portobello mushroom omelet portobello mushroom and rice soup
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