Stuffed Mushrooms

• 2 tsp oil
• 1 None red onion, finely chopped
• 2 cloves garlic, crushed
• 1 cup ricotta cheese
• 1 small zucchini, grated and squeezed dry
• 1/3 cup sun-dried tomatoes, chopped
• 1 None lemon, peel finely grated
• 2 tsp chopped thyme
• 4 None portobello mushrooms, trimmed
• 1/3 cup dried breadcrumbs
• 1/3 cup grated Parmesan cheese
• None None Salad, to serve

1. Preheat the oven to 400u0b0F. Line a baking pan with parchment paper.
2. Heat oil in a medium skillet on high heat. Saute onion and garlic for 2-3 mins, until tender. Transfer to a large bowl to cool.
3. Add ricotta, zucchini, tomato, lemon peel and thyme. Season to taste and mix well. Spoon mixture into mushrooms. Sprinkle with combined breadcrumbs and Parmesan cheese. Place mushrooms on prepared pan.
4. Bake for 15-20 mins until golden and tender. Serve with salad.

oil, red onion, garlic, ricotta cheese, zucchini, tomatoes, lemon, thyme, portobello mushrooms, breadcrumbs, parmesan cheese, salad

Taken from recipes-plus.com/api/v2.0/recipes/30851 (may not work)