Cauliflower-and-Zucchini-Stuffed Mushrooms
Mushrooms are not technically vegetables, but rather the fruiting bodies of fungi!
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Cauliflower-and-Zucchini-Stuffed Mushrooms
Ingredients
Instructions
-
Preheat the oven to 375°F (190°C).
-
Remove the stems from the mushrooms and set aside. Place the mushroom caps on a baking sheet.
-
In a food processor, pulse the cauliflower and zucchini until finely chopped.
-
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and cook until fragrant.
-
Add the cauliflower and zucchini mixture to the skillet and cook for 5 minutes, until softened.
-
In a bowl, combine the cooked cauliflower and zucchini mixture with the Parmesan cheese, bread crumbs, parsley, salt, and black pepper.
-
Spoon the mixture into the mushroom caps, filling them generously.
-
Drizzle the remaining olive oil over the stuffed mushrooms.
-
Bake for 20-25 minutes, until the mushrooms are tender and the filling is golden brown.
-
Let the mushrooms rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 14g5%
- Sugars 6g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
