Zucchini Stuffed Baby Bellas

Grilled Baby Bellas

We enjoy summertime grilled vegetables and this recipe probably tops the list. It is not difficult to prepare but does require a little planning as the zucchini must be sliced and salted 1/2 hour to help dehydrate the excess moisture.

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Ingredients:

Tender small zucchini ( 1" diameter)

1 teaspoon salt

olive oil

spring onions

garlic clove

chopped basil leaves

Parmesan cheese

2 1/2 inch portabella mushrooms

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Directions:

Slice zucchini into thin slices: sprinkle with salt and place in colander to drain excess moisture for thirty minutes. Rinse with cold water to remove excess salt and drain well.

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Remove stem from mushroom caps being careful not to break cap or edges. Scrape dark gills from underside of mushroom cap as these are bitter to taste.

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Place caps with underside up and place 1 teaspoon of olive oil in caps.

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In a saute pan, place a small amount of olive oil enough to saute the thinly sliced green onion until transparent, add garlic to saute 1 minute. Add drained zucchini slices and allow to saute until slightly cooked. The zucchini will take on a glossy appearance. Add the chopped basil leaves

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Fill the cavity of each mushroom and top with Parmesan cheese. I place on the grill and use a very low setting of heat. They are done when the mushroom cap gives easily when a spoon is pressed against the edge. I grill chicken above the other burner with a higher heat and the mushrooms and chicken are done at the same time. These can be made in the oven and finished under the broiler for a brief period to add a little color.

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* The amounts are not specific as tastes vary and also the amount you want to make. I use a 6" zucchini, 2 spring onions and one garlic clove with four chopped basil leaves for two mushroom caps. Also use a smaller portabella mushroom as the larger mushrooms have a stronger flavor that I find distasteful.