Preheat the oven to 180 degrees C. Remove the stalks from the mushrooms and chop finely. Melt the margarine in a frying pan, add the chopped mushroom stalks, shallots, garlic and zucchini, then cook for about 5 minutes, stirring occasionally.
Remove the pan from the heat and stir in the shredded spinach, breadcrumbs, hazelnuts and parsley, then season to taste with salt and pepper.
Put the mushroom caps, hollow-side up, in a single layer in a lightly greased shallow ovenproof dish or on a lightly greased baking tray. Heap some of the shallot and zucchini mixture into each mushroom cap and sprinkle the parmesan cheese over the top.
Bake for about 15 minutes or until the mushrooms are tender and the cheese has melted. Serve warm.
Very tasty and filling, especially if using large flat mushrooms. This is one dish that you can use whatever ingredients you have on hand, the possibilities are endless. DH and I had this with steak and sausages, and it made a tasty change from just plain sauteed mushrooms. - 21 Mar 2009
Very tasty. I chopped everything up in my mini food processor. The taste is nice, but the issue had was the seasoning. Mushrooms shed a lot of water when they bake and so does zucchini. I found the finished mushrooms to be in need of seasoning, so for me.. next time I will over season the unbaked filling, that way after baking they hopefully will retain some of it - 14 Jan 2015