Instructions

1. Grate the courgette onto a sieve Add a pinch of salt and rest for 10 minutes.
2. Meanwhile, preheat the oven to 180°C.
3. Take the stalks from the mushrooms and chop them finely.
4. Squeeze the liquid out of the courgette and add the flesh to the mushrooms.
5. Add the garlic, lemon zest, and a pinch of nutmeg or paprika.
6. Combine the mixture with the grated cheese.
7. Place the mushrooms on a lightly greased baking tray.
8. Spoon the stuffing into the mushrooms.
9. Bake in the oven for 10-15 minutes, until golden.
10. Scatter the pine nuts on top (if used) and serve.