MUSHROOM AND BROWN RICE-STUFFED ZUCCHINI

SERVES 1
1 medium zucchini, halved lengthwise, seeds scooped out with a spoon to form a shallow trough
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup sliced cremini mushrooms
1 garlic clove, minced
1 cup cooked Brown Rice ( this page )
1 cup Mushroom Broth ( this page )
¼ cup plus 1 tablespoon Faux Parmesan Cheese ( this page )
¼ cup finely chopped fresh flat-leaf parsley
1 Preheat the oven to 450°F. Line a sheet pan with foil.
2 Place the zucchini on the lined sheet pan, drizzle both sides with 1 tablespoon of the olive oil, and season with a pinch of salt and a twist of pepper. Bake cut-side down for 5 minutes. Remove from the oven and flip the zucchini cut-side up. Leave the oven on.
3 Set a large heavy-bottomed skillet over medium heat. Add the remaining 2 tablespoons olive oil and heat to shimmering, then add the mushrooms and cook, without stirring, until they begin to brown and crisp on one side, about 3 minutes. Season with a pinch of salt and a twist of pepper. Add the garlic and brown rice and cook, stirring occasionally, until aromatic, about 2 minutes. Add the mushroom broth and bring to a simmer. Cook, uncovered, until the flavors meld and most of the liquid has evaporated, about 5 minutes. Remove from the heat, add ¼ cup of the faux parmesan and the parsley, and stir to combine.
4 Divide the mushroom and rice mixture equally between the zucchini halves. Top with the remaining 1 tablespoon faux parmesan and bake uncovered until the zucchini and the filling are cooked through, about 10 minutes. Serve hot.

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