Mushroom stuffed zucchini cups
By
Debby Granberg
@DebbyInNH
1
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.
ps: I made way too much stuffing this time and the next day I stuffed it into mini sweet peppers for lunch. Yummy.
Rating:
★★★★★ 1 vote
Ingredients
- 2 medium
- zucchini
- 2 tsp
- olive oil
- 2 c
- mushrooms
- 2 Tbsp
- onion
- 2 Tbsp
- cilantro, fresh
- 1 Tbsp
- parmesan cheese, grated
- salt and pepper to taste
How to Make Mushroom stuffed zucchini cups
- 1Saute mushrooms and onions until tender.
- 2Remove mushrooms from heat and stir in cilantro and parmesan.
- 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. - 4Season cups with salt and pepper.
- 5Fill cups with mushroom mixture.
- 6Place cups in steamer basket and steam for 20 minutes.
About Mushroom stuffed zucchini cups
Course/Dish: Vegetable Appetizers
