HomeRecipeportobello mushroom stuffed zucchini

portobello mushroom stuffed zucchini

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) 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


  1. With a small spoon, scoop out insides of zucchini and dice. 
  2. Set aside the cored halves. 
  3. Melt butter in large skillet over medium heat. 
  4. Add diced zucchini; cook, stirring often, until tender.  Remove from heat. 
  5. Stir in brown rice, Portobello Mushroom Tapenade, 1 cup of the cheese, egg, bread crumbs, salt and pepper. 
  6. Fill the zucchini with the rice mixture. 
  7. Place in extra-large baking pan; fill pan with 1/4-inch boiling water. 
  8. Bake at 375oF., 40 minutes. 
  9. Sprinkle with remaining cheese during last 10 minutes of baking.

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