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Mushroom-Stuffed Zucchini

From THE WILD VEGAN COOKBOOK
Using wild mushrooms such as marinated, baked Berkeley's Polypore instead of ground meat in this classic Turkish dish creates a light, tasty vegetable dish or appetizer.
5 medium zucchinis
1 cup cooked Porky's Polypore or other cooked mushrooms, chopped
1/4 cup cooked brown rice
1/3 cup tomato sauce
1/4 cup fresh dill weed, chopped
1/4 cup fresh mint leaves, chopped
2 cloves of garlic, chopped
1 tsp. Vege-sal or salt, or to taste
1/2 tsp. black pepper, or to taste
1 tbs. olive oil
3 cups water, or as needed

1. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a 1/4 inch shell to stuff. An apple corer is the best implement for this, but a serrated grapefruit spoon or regular spoon will also work. Reserve the scoopings for other recipes.

2. Mix together the remaining ingredients except the olive oil and water and stuff the zucchinis with them.

3. Dot with the olive oil.

4. Pile onto a steamer rack and pressure cook 3 minutes, dunking the pressure cooker into cold water to stop cooking; or steam 20 minutes or until the zucchinis are tender.

Serve cold as an appetizer.

Serves 5

Preparation Time: 30 minutes
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