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Three Cheese Zucchini Stuffed Portobello Mushrooms
Portobello mushroom caps stuffed with fennel, shallots, zucchini, breadcrumbs and three types of Italian cheese.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- skillet
- bowl
- baking sheet
📝 Preparation Steps
1
Preheat oven to 425 degrees F.
2
In a small nonstick skillet, heat the oil over medium high heat; then add the fennel, shallots, zucchini, garlic and thyme. Sauté for approximately ⏱️ 3-5 minutes until the zucchini and shallots start to soften.
chopped shallots2 tablespoonsminced garlic1 tablespoonfresh thyme (or ¼ teaspoon ground thyme)1 tablespoon
3
Remove from heat, add to a bowl; then add the three cheeses. (If you're purchasing a whole mushroom, remove the stem and discard; then wipe down the mushroom with a damp paper towel to clean off any dirt).
4
Fill each mushroom cap with the zucchini mixture, sprinkle some breadcrumbs on top of each and place on a baking sheet. Bake for ⏱️ 10 minutes or until the cheese has melted and the tops are lightly browned.
Nutrition Facts
calories
195 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
480 mg
protein Content
14 g
trans Fat Content
0.003 g
cholesterol Content
28 mg
carbohydrate Content
13 g
saturated Fat Content
6 g
unsaturated Fat Content
4 g
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