Mushroom stuffed zucchini cups

Mushroom Stuffed Zucchini Cups

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Debby Granberg

By
@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 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

Step-by-Step

  1. Saute mushrooms and onions until tender.
  2. Remove mushrooms from heat and stir in cilantro and parmesan.
  3. 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.
  4. Season cups with salt and pepper.
  5. Fill cups with mushroom mixture.
  6. Place cups in steamer basket and steam for 20 minutes.

Printable Recipe Card

About Mushroom stuffed zucchini cups

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



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