Mushroom Stuffed Zucchini Cups Recipe

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Mushroom stuffed zucchini cups

Debby Granberg


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 vote


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


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 this Recipe

Course/Dish: Vegetable Appetizers
Hashtags: #mushroom, #zucchini