This is just a quick appetizer. However, if you are charcoal grilling, it is awesome to gather your family around the table and have good conversation while the charcoal fires up!
We hope you enjoy!
- 14 Oz. Mushrooms
- 8 Oz. Mozarella Cheese
- 2 Tablespoons Spanish Ñoras
- 2 Tablespoons Dried Rosemery
- 2 Tablespoons Salted Butter
- 1 Mid-sized Zuccini
- 1 Red Bell Pepper
- To Taste Salt
Wash the Mushrooms with plenty of water. Chop them into quarters.
Wash the Zuccini with plenty of water. Cut it in two parts. Take the insides out with a spoon and chop everything into pieces.
Wash the Red Bell Pepper with plenty of water. Cut it into small cubes.
Add the Butter, Ñoras and Rosemery into a wok. Cook at medium heat until the Butter melts.
Add the chopped Mushrooms and Bell Peppers first. Cook for 10 min.
Add the Zuccini pieces and the insides. Mix well and cook for another 10 min. Add Salt to taste.
Put the veggies mix into a bowl and cover with grinded Mozarella Cheese.
Let the cheese melt, serve and enjoy!
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