Preheat oven to 350° F.

Clean mushrooms by gently brushing off any dirt with a clean, damp towel. Remove the stems and set aside. Place mushrooms stem side down on a cookie sheet. Cook for 10 minutes, or until the mushrooms have started to “sweat” and release their water. Turn over and set aside.

While the mushrooms are in the oven, add 1⁄2 tablespoon of the oil to a large sauté pan over medium heat. Cook pepper and onion for approximately 5 minutes, or until the onion is translucent. Add the garlic and zucchini and cook for 3 minutes more. Remove to a medium bowl. Add remaining 1 1⁄2 tablespoons of oil, parsley, bread crumbs and parmesan and stir well to combine.

Generously fill the mushrooms (the filling will be domed on the top). Return to the oven and cook for 15 minutes. Serve warm.

Note:

This appetizer can easily be converted to a side dish by using 3-4 portobello mushrooms instead of button mushrooms.

Don't throw away the stems! They can be added to rice, an omelet, tomato sauce or soups.

Serves 8-10.