Mushrooms Stuffed with Zucchini
Source of Recipe
Michele
Recipe Introduction
These are a great way to use up that zucchini from your garden and they are very low fat. Do not wash mushrooms under water. They are like a sponge. You want to gently brush off the peet with a soft cloth or brush.
List of Ingredients
15 large mushroom(s)
8 clove garlic clove(s)
1/2 cup scallion(s)
1/2 cup leek(s)
2 small shallot(s)
3 small zucchini
3/4 tsp table salt
1 tsp black pepper
1 cup shredded fat-free cheddar cheese
1 cup shredded fat-free mozzarella cheese
4 oz fat-free cream cheese
3 Tbsp olive oil
Recipe
Minced your cloves, chop your bunch of scallions including the green. Chop your leek, only white part. Mince you shallots. Saute them in 3 Tab. of olive oil for about 5 minutes. If you need more oil add it. Grate zucchini and add to your fry pan. Cook for about 5 more minutes. Add cubed cream cheese, cheddar and mozz to pan.
Pop the stem off of the mushroom cap. You can use white, cremini, portabellas, whatever kind of mushoom you like. Stuff each cap with zucchini mixture and place on a cookie sheet with sides. Bake 375 degrees for 20 minutes and serve.
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