mushroom croppedA persistent theme, you say? I’ll admit it, this blend seems to have become a household staple. These lovely bites were created for my lovely roommate’s birthday gathering, and they were devoured by non-vegan, non-unprocessed food people well before I took a photo. The chips were barely touched, but there wasn’t a single mushroom left the next morning.

Using a food processor’s grating blade makes it very easy to prepare– most of the work is just cooking the onion and then zucchini– although a bit time consuming if you don’t have anything handy to work on while the zucchini drains. While this version is vegan, you could easily add a little parmesan on top if you want something a little richer. They are perfectly good without it, though.

Zucchini & Onion Stuffed Mushrooms

2 lbs mushrooms, preferably on the large side
2 medium zucchini, grated
2 t salt
1 large onion, grated
3 T olive oil (or more, if desired)
2 cloves garlic, minced
1 t oregano
1 t marjoram
1/2 t thyme
Salt & pepper to taste

Wash the mushrooms and remove the stems. Salt the zucchini, and place in a colander to drain for at least 20 minutes.

Meanwhile, heat a large sauté pan over medium heat and cook the onion in the olive oil. When the onion is soft, squeeze the zucchini lightly, rinse several times, and press again. Taste, to be sure enough salt has been removed, and rinse again if needed. Add the zucchini, garlic and herbs to the onion and cook until the zucchini is tender. Season with salt/pepper as desired.

If you are making these for immediate consumption, preheat the oven to 350 F. Oil a baking dish, like a lasagna pan. Place the mushrooms stem-side up in the pan, and stuff with a spoonful of the zucchini-onion blend. The mushrooms will shrink in the oven, so be little less generous rather than more generous. Bake for 20 minutes, or refrigerate and bake later.

Linked to: Gluten-free Wednesdays