Portobello Zucchini Rellenos

Portobello Zucchini Rellenos
from veggie belly

Ingredients:
4 portobello mushrooms
2 tsp. olive oil, divided
1/2 tsp. oregano
1 large zucchini, cubed
salt to taste
1/2 cup cheese (I used Mexican blend)
1 cup ranchero sauce
Mexican rice to serve over

Instructions:
1. Heat skillet to medium heat.
2. Take off stem and scrape out gills of the portobello, leaving just a cap.
3. Brush caps with half of the olive oil, and cook on skillet until soft on both sides. Set aside on a plate.
4. Place other half of olive oil in pan along with zucchini and oregeno and salt to taste, and sauté until soft.
5. To combine, plate half a plate with rice, other half with 1/4 cup ranchero sauce, place portobello cap on top of ranchero sauce, cap up, place 1/4 the cheese in the cap, and top with zucchini to fill cap. Server with sour cream if desired