Zucchini and Cheese Stuffed Mushrooms
Elevate your appetizer game with these irresistible Zucchini and Cheese Stuffed Mushrooms! This recipe combines tender button mushroom caps filled with a savory mixture of sautéed zucchini, garlic, and mushroom stems, blended with breadcrumbs, Parmesan, and gooey mozzarella cheese. Topped with parsley and baked to golden perfection, these stuffed mushrooms are a delightful balance of earthy flavors and cheesy richness. Ready in just 35 minutes, they're perfect for entertaining or as a low-carb side dish. Whether you're hosting a party or craving a flavorful bite, these zucchini-stuffed mushrooms are guaranteed to impress. Keywords: stuffed mushrooms, zucchini recipes, vegetable appetizers, cheese-stuffed mushrooms, healthy party snacks.
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Recipe Information
Ingredients
- 16 pieces Large button mushrooms
- 1 medium Zucchini
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese
- 0.5 cup Mozzarella cheese
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean the mushrooms with a damp paper towel and carefully remove the stems. Set the mushroom caps aside and finely chop the stems.
Grate the zucchini and use a clean kitchen towel to squeeze out any excess moisture.
Mince the garlic and parsley. Set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems, grated zucchini, and minced garlic. Sauté for 4-5 minutes until the vegetables are softened.
Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, 1/4 cup of shredded mozzarella, parsley, salt, and pepper until well combined.
Brush the mushroom caps with the remaining olive oil and arrange them cavity-side up on the prepared baking sheet.
Carefully spoon the zucchini mixture into each mushroom cap, mounding it slightly. Top each stuffed mushroom with a pinch of the remaining shredded mozzarella.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the cheese is golden brown.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.7 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 242 mg | 19% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 521 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
