Three Cheese Zucchini Stuffed Portobello Mushrooms


by: Carrie's Experimental Kitchen

These mushrooms stuffed with zucchini, Asiago and Pecorino Romano cheeses are packed with flavor and make the perfect lunch or midday snack!


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serves: 4

3 large (or 4 Medium) Portobello Mushrooms, rinsed and stems removed

1/2 c Fennel, finely chopped

2 tbsp Shallots, finely chopped

1 small Zucchini, skin on and finely diced

1 clove Garlic, minced

1 tbsp Fresh Thyme

1 tsp Extra Virgin Olive Oil

1/2 c Asiago Cheese, shredded

3 oz Fresh Mozzarella, chopped

2 tbsp Pecorino Romano Cheese, grated

1/4 c Italian Flavored Breadcrumbs

Nutrition Facts
Three Cheese Zucchini Stuffed Portobello Mushrooms

Servings Per Recipe: 4

Amount per Serving

Calories: 177

  • Total Fat: 10 g
  •     Saturated Fat: 5.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 26.7 mg
  • Sodium: 477.1 mg
  • Total Carbs: 10.6 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 2.7 g
  • Protein: 12.1 g

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1.  In a small sauté pan, heat the oil and add the fennel, shallots, zucchini, garlic and thyme. Saute for approximately 5 minutes until the zucchini and shallots start to soften. Remove from heat, add to a bowl and mix in the three cheeses. Top each mushroom with the zucchini mixture, sprinkle some breadcrumbs on top of each and place on a baking sheet. Bake at 425 degrees for 10 minutes or until the cheese has melted and the tops are lightly browned.

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