Homeappetizers + hors d’oevresportobello mushroom stuffed zucchini

portobello mushroom stuffed zucchini
  1. 6 medium zucchini, sliced in half lengthwise (2 pounds)
  2. 1 tablespoon butter
  3. 1 1/4 cups hot, cooked brown rice
  4. 1 jar (7 oz) Portobello Mushroom Tapenade
  5. 1 1/2 cups shredded Swiss cheese
  6. 1 egg, beaten
  7. 1 tablesppon Panko (Japenese style bread crumbs)
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon freshly ground black pepper
  1. 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.
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