Teresa's Recipes
Zucchini and Garlic Stuffed Portobello Mushrooms
Indulge in these exquisite stuffed portobello mushrooms that are a perfect blend of earthy flavors and savory goodness. The tender portobello caps are generously filled with a fragrant mix of sautéed zucchini, aromatic garlic, and rich Parmesan cheese, all held together with crispy breadcrumbs. This dish not only satisfies your taste buds but also celebrates the bounty of fresh vegetables, making it an ideal choice for a delightful vegetarian meal or appetizer. With a rustic charm, these stuffed mushrooms bring a touch of Mediterranean flair to your table.
Ingredients
- 4 large, stems removed and gills scraped Portobello mushrooms
- 1 medium, grated Zucchini
- 2 cloves, minced Garlic
- 2 tablespoons Olive oil
- 1/2 cup, preferably whole wheat Breadcrumbs
- 1/2 cup, grated Parmesan cheese
- 1/4 cup, chopped Fresh basil
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Vegetarian Main
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 220
- Fat: 10g
- Carbs: 25g
- Protein: 7g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the portobello mushrooms by carefully removing the stems and using a spoon to scrape out the dark gills, which can give a bitter taste.
- In a skillet, heat the olive oil over medium heat. Add the grated zucchini and minced garlic, cooking until the zucchini is tender and any moisture has evaporated, about 5-7 minutes. Season with salt and pepper.
- Remove the skillet from heat and stir in the breadcrumbs, grated Parmesan cheese, and chopped basil. Mix thoroughly until well-combined.
- Spoon the zucchini mixture evenly into the cavities of the portobello mushrooms, pressing gently to pack the filling.
- Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and crispy on top.
- Serve hot, garnished with additional fresh basil if desired, and enjoy the burst of flavors!
Tips
- For an extra kick, add a pinch of red pepper flakes to the zucchini mixture.
- Feel free to substitute the Parmesan with feta cheese for a tangy twist.
- These stuffed mushrooms can be made ahead of time; simply assemble and refrigerate until ready to bake.