We get a lot of newsletters. All have some information in them. Some have some really great information in them. Here is some information from The Mushroom Channel. Look at this recipe! This looks wonderful and is a complete meal. From The Mushroom Channel,

This week’s featured contributor is Boston-based food writer Chelsee Adams of We Are Not Martha . We Are Not Martha takes the recipes of their food folk heroes (like site namesake, Martha Stewart) and delivers them in a way any kitchen beginner would feel safe to try them.

I always like to experiment in the kitchen when I have a friend over. I know, I know, they always say never try new recipes out on guests, but I like to use my friends as guinea pigs, and hey, they get a free meal out of the deal so no one’s complaining! It’s truly an adventure in the kitchen to taste and sample a dish together, figure out ways to perfect it, or just sit back with a glass of wine and enjoy what you’ve created over great conversation.

The other night one of my best friends came over for dinner so it was the perfect opportunity to test out a recipe I had bookmarked from SimplyRecipes for quite some time for Zucchini Boats stuffed with all sorts of loveliness. It was a hot Summer day and this recipe seemed like it would be perfect, filled with loads of refreshing veggies, herbs, cheese, and of course, mushrooms. And the fact that all of those ingredients are housed in a zucchini shell could only mean good things.

Ingredients:
• 1 zucchini about 12 inches long
• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 cup chopped mushrooms
• 2 tablespoons dry white wine
• 1 pound ground turkey
• 2 diced tomatoes
• 3 tablespoons chopped fresh basil
• 1 teaspoon chopped fresh rosemary
• 3/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons salt
• 2 teaspoons pepper

Directions:• Cut the zucchini in half, lengthwise. Scoop out the insides making sure to leave the shells around 1/4 inch thick. Save the insides.
• Next, heat 2 tablespoons of olive oil in a skillet over medium/high heat. Cook the onion and garlic until soft. Then add the mushrooms, insides of the zucchini, and cook for an additional 2 minutes.
• In another skillet heat a tablespoon of olive oil over medium/high heat. Add ground turkey and cook until lightly brown, making sure to stir occasionally, 6 minutes. Add the onion and mushrooms from the other pan. Add wine. Mix in tomato, basil and rosemary and cook for an additional 1-2 minutes. Drain the excess fat and remove the skillet from the heat.
• Once the mixture has cooled incorporate cheese, egg, salt and pepper. Stuff the zucchini boats with the turkey mixture.
• Fill a baking pan with 1/4 inch of water and place the stuffed zucchini shells in the pan.
• Bake at 400 degrees for about 30 minutes, or until nice and golden brown.
• Serve the zucchini boats while hot.

Now this really sounds good. I know there is a way to grill this entre. I’ve just got to figure it out. Any suggestions? Cheers!