mushroom stuffed zucchini cups
(1 RATING)
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.
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prep time
cook time
method
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yield
Ingredients
- 2 medium zucchini
- 2 teaspoons olive oil
- 2 cups mushrooms
- 2 tablespoons onion
- 2 tablespoons cilantro, fresh
- 1 tablespoon parmesan cheese, grated
- - salt and pepper to taste
How To Make mushroom stuffed zucchini cups
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Step 1Saute mushrooms and onions until tender.
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Step 2Remove mushrooms from heat and stir in cilantro and parmesan.
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Step 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.
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Step 4Season cups with salt and pepper.
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Step 5Fill cups with mushroom mixture.
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Step 6Place cups in steamer basket and steam for 20 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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