Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, zucchini tomato feta stuffed portabella. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
zucchini tomato feta stuffed portabella is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. zucchini tomato feta stuffed portabella is something that I have loved my entire life. They are fine and they look fantastic.
Take this mushroom and Stuff It!! Zucchini, Corn & Pesto Stuffed Portabella Mushrooms (aka Portobello) and dressing served over a bed of lettuce for the. Be the first to review this recipe.
To begin with this recipe, we must prepare a few components. You can have zucchini tomato feta stuffed portabella using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make zucchini tomato feta stuffed portabella:
- Get 2 head portabellas
- Make ready 1/2 small zucchini
- Prepare 1/2 cup diced grape tomatoes
- Prepare 1/2 cup kraft feta cheese because I like lots of it
- Get 1 olive oil
- Get 1 garlic butter
- Get 1 lemon pepper
A sprinkle of lemon zest and the juice of a lemon perks everything up considerably. Scoop out pulp from each tomato half, leaving shells intact; discard seeds and coarsely chop pulp. Add the tomatoes to the zucchini and drizzle with the mustard dressing. Toss the vegetables well and transfer to plates or a platter.
Instructions to make zucchini tomato feta stuffed portabella:
- preheat oven 400' c
- clean mushroom caps
- dice half small zucchini and a handful of grape tomatoes. toss with feta
- foil baking pan and drizzle with olive oil. place mushrooms in pan
- stuff with vegetable and feta mix.
- pour table spoon garlic butter over each stuffed cap
- sprinkle lemon pepper and a little more garlic seasoning over top it all
- drizzle a bit more olive oil over it all before baking
- bake 20min or until desired tenderness of mushroom
Top with the feta and olives and serve. Meanwhile, stuff the zucchini dream boats with the filling. When you're done, nestle them on a bed of tomato sauce. Chop pulp and drain; place in medium bowl. Along with the zucchini, tomatoes and feta, you'll also find kalamata olives, fresh basil and mint and a delicious lemon vinaigrette to coat it all in.
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