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 vote5
Ingredients
-
2 mediumzucchini
-
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
- Saute mushrooms and onions until tender.
- Remove mushrooms from heat and stir in cilantro and parmesan.
- 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. - Season cups with salt and pepper.
- Fill cups with mushroom mixture.
- Place cups in steamer basket and steam for 20 minutes.
About Mushroom stuffed zucchini cups
Course/Dish: Vegetable Appetizers
