Three Cheese Zucchini Stuffed Portobello Mushrooms

0

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!




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

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
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

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.

related recipes

comments