Serves: 6
Total Calories: 54

1 1/2 tablespoons olive oil
1/4 cup chopped onion
1 clove garlic minced
2 stalks celery chopped
1/2 cup chopped zucchini
1 pound mixed fresh mushrooms sliced
1/2 teaspoon black pepper
2 1/2 tablespoons pesto
1 to 1 3/4 pound Bread Bowl

*Suggested mushroom varieties include crimini, button, shiitake, porcini, and portabella

1. Preheat the oven to 350°F.

2. Heat the oil in a large, deep skillet over medium-low heat. Add the onion and garlic, and cook 3 minutes, or until the onion begins to soften. Add the celery, zucchini, mushrooms, and pepper. Cook 7 minutes, or until the mushrooms are tender and the liquid has nearly evaporated.

3. Using the back of a tablespoon, spread a thin layer of pesto on the inside of the bread bowl. Place in the oven for 3 minutes until heated.

4. Spoon the mushroom mixture into the bread bowl and serve.

Nutritional Facts:

Serves: 6
Total Calories: 54
Calories from Fat: 30

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Cheesy Garlic Bread
Bread Bowl Bruschetta
Creamed Corn Fritter Casserole
Three-Cheese Spinach Bake
Creamed Green Onions With Parmesan And Bacon
Eggplant and Tomato Custard
Fresh Peas With Thyme
Pesto Mushroom Saute
Boston Baked Bean Bowl
Chef Bruce Paton's Pancetta, Couscous 'N' Cheese