zucchini tomato feta stuffed portabella. Add the tomatoes, briefly heat while stirring and season with salt and pepper. Allow to cool to room temperature. Cut the feta into cubes and mix with the cooled tomato.

Zucchini is a vegetable I associate with the summer, so we have a constant supply the whole season. I was inspired by a Cretan recipe that uses Cretan mitzithra in the stuffing and staka a type of butter made from sheep's milk. Add zucchini, tomatoes, parsley, and feta, and toss to combine. You can cook zucchini tomato feta stuffed portabella using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of zucchini tomato feta stuffed portabella

Prepare 2 head of portabellas.
You need 1/2 small of zucchini.
It's 1/2 cup of diced grape tomatoes.
Prepare 1/2 cup of kraft feta cheese because I like lots of it.
You need 1 of olive oil.
You need 1 of garlic butter.
You need 1 of lemon pepper.

Add more of what you think it needs; I like to go heavy on the feta! The zucchini works a lot better if you use a potato peeler and run it lengthwise down the zucchini and make zucchini pasta! Looking to use those farm market vegetables? Spoon tomato or pizza sauce into zucchini boat.

zucchini tomato feta stuffed portabella step by step

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 shredded mozzarella, pepperoni, and sliced olives. Used feta cheese & rice combined with ground venison in a "mediteranian salsa" from WholeFoods. Chicken Stuffed Chile Peppers With Tomato Cheese Sauce. Ground Lamb Stuffed Portabella's with Feta Cheese Crumbles. Lamb Tagine with Tomatoes and Roasted Eggplant.