Cheese and courgette stuffed mushrooms
These cheese and courgette stuffed mushrooms can easily be vegan if plant-based alternative is used. They are gluten-free and low-carb yet rather filling. Serve them with a crispy salad.
Ingredients
Method
- Grate the courgette onto a sieve Add a pinch of salt and rest for 10 minutes.
- Meanwhile, preheat the oven to 180°C.
- Take the stalks from the mushrooms and chop them finely.
- Squeeze the liquid out of the courgette and add the flesh to the mushrooms.
- Add the garlic, lemon zest, and a pinch of nutmeg or paprika.
- Combine the mixture with the grated cheese.
- 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.