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mushroom stuffed zucchini cups

(1 rating)
Recipe by
Debby Granberg
Merrimack, NH

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.

(1 rating)

Ingredients For mushroom stuffed zucchini cups

  • 2 md
  • 2 tsp
    olive oil
  • 2 c
  • 2 Tbsp
  • 2 Tbsp
    cilantro, fresh
  • 1 Tbsp
    parmesan cheese, grated
  • salt and pepper to taste

How To Make mushroom stuffed zucchini cups

  • 1
    Saute mushrooms and onions until tender.
  • 2
    Remove mushrooms from heat and stir in cilantro and parmesan.
  • 3
    Cut 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.
  • 4
    Season cups with salt and pepper.
  • 5
    Fill cups with mushroom mixture.
  • 6
    Place cups in steamer basket and steam for 20 minutes.

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