Mushroom stuffed zucchini cups

Name: Mushroom stuffed zucchini cups
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

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By Debby Granberg
@DebbyInNH

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.

Rating:

★★★★★ 1 vote5

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
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How to Make Mushroom stuffed zucchini cups

Step-by-Step

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.