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Ingredientes
- 3 med Zucchini
- 1 c. Chopped onions
- 2 lrg Garlic cloves, pressed or possibly chopped
- 1/2 tsp Salt
- 1 tsp Extra-virgin extra virgin olive oil
- 3 c. Minced portabella mushrooms, caps and tender stems
- 1 tsp Dry dill
- 1 Tbsp. Dry sherry
- 2 tsp Soy sauce
- 5 ounce Spinach
- 1 c. Cooked brown rice
- Â Â Salt and grnd black pepper, to taste
- 3/4 x Cuptomato juice
- 1/2 c. Grated fontina cheese
Direcciones
- 1. Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell. Set aside.
- 2. In a skillet, saute/fry the onions, garlic, and salt in the oil on low heat, stirring often, till the onions soften. Add in the mushrooms, dill, sherry, and soy sauce and cook for about 5 more min. When the mushrooms are just tender, remove from heat and set aside.
- 3. Preheat the oven to 350 F.
- 4. While the mushrooms are cooking, rinse and stem the spinach. In a saucepan, steam the spinach leaves in sufficient water to cover till wilted but still bright green. Drain and add in it to the sauteed vegetables. Stir in the rice and add in salt and pepper to taste.
- 5. Pour the tomato juice proportionately around the bottom of an unoiled 8x12 inch glass or possibly nonreactive baking dish. Press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish. Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 min, till the zucchini are tender and easily pierced with a fork.
- Uncover and bake for another 5 - 10 min, till the tops are browned.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1348g | |
| Calories 778 | |
| Calories from Fat 252 | 32% |
| Total Fat 28.86g | 36% |
| Saturated Fat 14.06g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 2457mg | 102% |
| Potassium 3618mg | 103% |
| Total Carbs 97.18g | 26% |
| Dietary Fiber 18.2g | 61% |
| Sugars 23.74g | 16% |
| Protein 40.14g | 64% |
