Cheese and Tomato Stuffed Portobello Mushrooms and Zucchini

Cheese and Tomato Stuffed Portobello Mushrooms and Zucchini

Servings: 3

Preparation Time: 20 minutes

Cooking Time: 20 minutes

6 Portobello mushrooms, without stems
20 cherry tomatoes
4-5 tablespoons olive oil
Salt and Pepper to taste
3 sprigs of fresh thyme (optional)
2 garlic cloves, crushed
¾ cup Tnuva Mozzarella Cheese, cubed

1. Preheat the oven to 350°F and cover a baking pan with parchment paper.
2. Toss the cherry tomatoes with olive oil, salt, pepper and thyme.
3. Roast the tomatoes for 20 minutes. Remove from the oven and season with garlic.
4. Turn the oven to 375°F. Arrange the mushrooms face up on a large baking pan covered with wax paper. Place cherry tomatoes and cheese cubes in each mushroom and drizzle with a touch of olive oil.
5. Cut zucchini into wide chunks. Remove the insides of each chunk, leaving room to stuff the zucchini – make sure each slice has at least ½ inch at the bottom. Place the zucchini “boats” alongside the cherry tomatoes and season as directed above.
6. Roast in the oven for 20 minutes until the cheese is hot and melted. Serve hot.
 

 

Tnuva Products used in this recipe: