Teresa's Recipes
Garlic and Zucchini Stuffed Mushrooms
Experience the epitome of Italian flair on a platter with these Garlic and Zucchini Stuffed Mushrooms. Each succulent mushroom cap cradles a hearty stuffing, mingling the earthy tones of zucchini and robust garlic, all under a golden, crispy blanket of Parmesan cheese and breadcrumbs. This appetizer, rooted in the heart of Italian cuisine, transforms any gathering into a culinary celebration. From a laid-back family dinner to an elegant soirée, these stuffed mushrooms are sure to impress.
Ingredients
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 2 tablespoons Olive oil
- 1/4 cup, finely chopped, plus extra for garnish Fresh parsley
- 1/2 cup, grated Parmesan cheese
- 1/2 cup Breadcrumbs
- 2 cloves, minced Garlic
- 1 medium, grated Zucchini
- 12, stems removed and finely chopped Large mushrooms
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 210
- Fat: 10g
- Carbs: 20g
- Protein: 8g
- Sodium: 500mg
- Sugar: 3g
Instructions
- Preheat the oven to 375°F (190°C).
- Separate mushroom stems from caps. Finely chop the stems and set them aside for later use.
- In a large bowl, combine the grated zucchini, minced garlic, breadcrumbs, grated Parmesan cheese, chopped parsley, olive oil, salt, and pepper. Thoroughly mix until all ingredients are integrated.
- Generously fill each mushroom cap with the zucchini mixture, creating a mound. Arrange them on a baking sheet.
- Evenly distribute the finely chopped mushroom stems over the stuffed mushrooms. This additional layer enhances the mushroom flavor.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling turns a golden brown, crispy texture.
- Remove from the oven and serve hot, sprinkling with extra fresh parsley for garnish. Enjoy the rich and comforting flavors of Italian cuisine in every bite!
Tips
- For a vegan alternative, substitute Parmesan cheese with nutritional yeast.
- Add a dash of red pepper flakes to the zucchini mixture for a spicy kick.