typically i make these with spinach, but i wanted something new. i used zucchini instead, finely grated. you end up with about the same texture. first i panfried some bacon, and in the fat rendered i sauteed a mountain of onion. then i added a bit of garlic and some red and green peppers.
my mushrooms were medium sized portobellos, which seemed thick to me, so i parbaked them while this was happening. when the pepper was slightly softened i added the finely grated zucchini, gently drained, and seasoned with white pepper and very little salt. off heat i crumbled in the bacon and some feta.
i mixed in chopped parsley and after i stuffed the mushrooms i sprinkled grated parmesan over the top. since everything was half cooked it took no time at all to finish in the oven. and i must say, they go well quartered and balanced on tortilla chips. now the drama accompanying the dish, not so good for the digestion.