Broiled Portobellos With Zucchini-Scallion Topping

• 1 1/2 pounds zucchini, trimmed and grated coarse
• 2 tablespoons salt
• 1 tablespoon olive oil
• 4 scallions, sliced thin
• 2 garlic cloves, minced
• 3 tablespoons water
• 3 tablespoons basil, chopped coarse
• 2 pounds portobello caps

1. In a sieve, toss zucchini with salt and drain 20 minutes. Rinse under cold water and drain well, pushing hard to extract liquid.
2. In a skillet heat 2 teaspoons oil over moderate heat until hot but not smoking and cook scallions and garlic with 2 tablespoons water, covered, stirring occasionally, until tender, about 3 minutes.
3. In a bowl mix together zucchini, scallion mixture, basil, and salt and pepper.
4. Preheat broiler.
5. In a small bowl, stir together remaining teaspoon oil and remaining tablespoon water. Lightly brush portobellos and season with salt and pepper. Put mushroom, cap up, on a rack and broil 2 minutes from heat for about 4 minutes. Turn mushrooms over, and heap zucchini mixture in a mound among caps. Broil until zucchini is crisp-tender, about 6 minutes.
6. Garnish with basil sprigs.

zucchini, salt, olive oil, scallions, garlic, water, basil, portobello caps

Taken from www.epicurious.com/recipes/member/views/broiled-portobellos-with-zucchini-scallion-topping-52300031 (may not work)