Portobello mushrooms have a meaty, rich, earthy flavor which can carry a meal on its own.  

• 1 tablespoon oil or ½ cup vegetable broth 
• 2 shallots, diced
• 1 leek, chopped
•   2-3 cloves garlic, minced
•   3-4 medium zucchini, cubed
•   ½ teaspoon thyme
• 2 tablespoons fresh parsley, chopped
•   1 tablespoon oil
•   ½ teaspoon salt
• Freshly ground pepper
•   6 Portobello mushrooms
•   ½ cup breadcrumbs
•   1 tablespoon vegan butter, melted

Preheat oven to broil.  In nonstick skillet, heat broth or oil and cook shallots, leeks and garlic until tender about 3 minutes. Mix in zucchini, thyme, and parsley and cook another 4 minutes. Add salt and pepper and remove from heat.  Cut off stems from mushrooms, scrape out the gills and wipe down with a cloth or paper towel. Brush mushrooms with oil and sprinkle a little salt inside the mushroom top. Broil mushrooms 3-4 inches from heat for 4 minutes each side. Remove and fill with zucchini mixture.  Toss breadcrumbs with 1 tablespoon of melted vegan butter and sprinkle on top of mushrooms. Broil mushrooms 2 minutes more to brown the topping.

 Hints:

To remove the gills from portobello mushrooms, hold mushroom cap in your palm and use a spoon to scrape away the gills from the underside.

Couscous makes a great stuffing for Portobello mushrooms because it is so moist.