I’ve been incorporating yellow summer squash into meals every chance I get but they keep coming in from the garden as fast as I use them. Two of them went into these piled high stuffed mushrooms.
I tossed shredded yellow squash with kosher salt (the same amount of salt I would normally use for seasoning) and left them to drain.
After letting them rest awhile I proceeded to press the liquid out with a spoon.
To the shredded and drained squash I added fresh French tarragon, blue cheese and an egg.
If you read yesterday’s post you may recall that I had hollowed out a few hoagie buns. Well, I tore those scraps of bread into small pieces and lightly toasted them in the oven, then I mixed those bread pieces and crumbs into the squash and egg mixture.
I removed the stems from a couple of portobello mushroom caps and placed them in a baking dish which had been rubbed with olive oil.
I filled the mushroom caps and piled them high with the squash mixture.
The stuffed mushroom caps were baked at 350ºF for 45 minutes – until an inserted toothpick came out clean and they were starting to brown on top.