Yield: 1 servings
|1 cup||Minced onions|
|2 larges||Garlic cloves; pressed or minced|
|1 teaspoon||Extra-virgin olive oil|
|3 cups||Chopped portabella mushrooms; caps and tender|
|1 teaspoon||Dried dill|
|1 tablespoon||Dry sherry|
|2 teaspoons||Soy sauce|
|1 cup||Cooked brown rice|
|Salt and ground black pepper; to taste|
|½ cup||Grated fontina cheese|
1. Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell. Set aside.
2. In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften. Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 more minutes. When the mushrooms are just tender, remove from heat and set aside.
3. Preheat the oven to 350 F.
4. While the mushrooms are cooking, rinse and stem the spinach. In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green. Drain and add it to the sauteed vegetables. Stir in the rice and add salt and pepper to taste.
5. Pour the tomato juice evenly around the bottom of an unoiled 8x12 inch glass or nonreactive baking dish. Press and mound ⅙ of the filling into each zucchini shell and arrange them in the baking dish. Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
Uncover and bake for another 5 to 10 minutes, until the tops are browned.
Copyright credit: 1996 by Vegetable Kingdom, Incup © 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.