Stuffed mushrooms with mozzarella pepper zucchini


Large portobello mushrooms (can be replaced by large mushrooms) – 4 pcs.
Olive oil – 2 tbsp. l.
Bulb – 1 pc.
Zucchini – 2 pcs.
Bulgarian pepper – 1 pc.
Sun-dried tomatoes – 4-6 pcs.
Garlic – 2-3 cloves
Oregano – to taste
Flakes of red pepper – to taste
Black pepper – to taste
Rusk – 0, 25 cups
Grated Parmesan – 0, 25 cups
Grated mozzarella – 0, 25 cups
Spinach – a handful


1. Cover the pan with parchment paper, each fungus, removing the pre-leg, brush with olive oil and place on a baking sheet.
2. In a frying pan over medium heat, fry in olive oil, diced onion, cook for 3-4 minutes.
3. Add the diced zucchini and cook until the zucchini is not soften, then add the red pepper and chopped sun-dried tomatoes.
4. Cook for a few minutes, then add the finely chopped garlic and cook another minute and add the spinach. When the spinach evaporated, remove the pan from the heat and add the grated parmesan.
5. The resulting mixture nafarshiruyte mushrooms and bake them in the oven for about 35-40 minutes. Then sprinkle with shredded mozzarella cheese on top and return to oven for another 10-12 minutes.

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