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I love stuffed mushrooms but not the calories that come with it. I always have veggies on hand and this turned out to be a hit with my family.

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Recipe Summary test

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
12
Yield:
12 stuffed mushrooms
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Combine zucchini, carrots, water chestnuts, pine nuts, and garlic in a mixing bowl. Season with salt and pepper.

  • Heat oil in a skillet over medium heat. Add vegetable mixture and cook until slightly soft, 3 to 5 minutes. Remove from heat and return to the mixing bowl to cool.

  • Add Parmesan cheese to the cooled vegetables; mix to combine. Fill each mushroom with a generous amount of vegetable mixture, sprinkle cayenne pepper on top, and place on a baking sheet.

  • Bake in the preheated oven until mushrooms are tender, about 12 minutes.

Cook's Notes:

I used a mandolin for the vegetables to get super thin shreds without a lot of time.

The nuts and water chestnuts are for texture.

Be careful not to add a lot of salt because the Parmesan cheese can be salty.

The cook time will depend on the size of the mushrooms; bake larger mushrooms for longer.

Nutrition Facts

26 calories; protein 1.4g; carbohydrates 1.7g; fat 1.8g; cholesterol 0.7mg; sodium 29.9mg. Full Nutrition
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