Courgette stuffed mushrooms
These vegan, gluten-free courgette stuffed mushrooms are super easy to make (it’s ready within 20 minutes!). They are healthy, low-cal and low-carb yet filling so ideal for those on a diet or who are health-conscious. Serve it with salad.
Ingredients
Method
- Preheat the oven to 180°C.
- Take the stalks from the mushrooms and chop them finely.
- Grate the courgette. Mix this with the chopped mushroom pieces and the chickpea flour and minced garlic. Add the lemon zest, and a pinch of chilli. Thinly slice the spring onions and add to the mixture.
- Season with salt and pepper and combine well.
- Place the mushrooms on a lightly greased baking tray.
- Spoon the stuffing into the mushrooms.
- Bake in the oven for 10-15 minutes, until golden.
- Scatter the pine nuts on top (if used) and serve.