Zucchini and Garlic Stuffed Portobello Mushrooms

Ingredients

• Salt and pepper - To taste
• Fresh basil - 2 tablespoons, chopped
• Parmesan cheese - 1/4 cup, grated
• Breadcrumbs - 1/4 cup
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, grated
• Portobello mushrooms - 2 large

Instructions

1. Preheat the oven to 375°F.
2. Remove the stems from the portobello mushrooms and scrape out the gills with a spoon.
3. In a skillet, heat the olive oil over medium heat. Add the grated zucchini and minced garlic, and cook until the zucchini is tender, about 5 minutes.
4. Remove the skillet from heat and stir in the breadcrumbs, grated Parmesan cheese, chopped basil, salt, and pepper.
5. Divide the zucchini mixture evenly among the portobello mushrooms, filling the cavities.
6. Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Serve hot and enjoy!