mushroom stuffed zucchini cups
(1 rating)
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Nice lo-carb appetizer. In the paste I've used button mushrooms, this time I used baby portabella and I think I like it better. ps: I made way too much stuffing this time and the next day I stuffed it into mini sweet peppers for lunch. Yummy.
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(1 rating)
Ingredients For mushroom stuffed zucchini cups
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2 mdzucchini
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2 tspolive oil
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2 cmushrooms
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2 Tbsponion
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2 Tbspcilantro, fresh
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1 Tbspparmesan cheese, grated
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salt and pepper to taste
How To Make mushroom stuffed zucchini cups
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1Saute mushrooms and onions until tender.
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2Remove mushrooms from heat and stir in cilantro and parmesan.
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3Cut zucchini into 1 inch slices. Scoop out the seeds from each slice creating a cup. Remember, cups have bottoms. ps: I use a strawberry huller to scoop the seeds, but a melon baller would work too.
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4Season cups with salt and pepper.
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5Fill cups with mushroom mixture.
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6Place cups in steamer basket and steam for 20 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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