Stuffed Mushrooms

Ingredients

8
large mushrooms (washed and patted dry)
1
yellow zucchini (grated, then patted dry)
3 cloves
garlic (minced)
1⁄2 cup
pecans (or preferred nuts)
 
olive oil (to coat the bottom of the pan)
 
salt and pepper (to taste)
Yields:
servings

Instructions

Core the mushrooms and chop the stems. Combine stems with zucchini, garlic, and pecans and sauté in a pan with enough olive oil to coat. Add salt and pepper to taste. Scoop the mixture into the mushroom caps. Bake in an oiled baking dish at 350 degrees for about 30 minutes.