Cheese and courgette stuffed mushrooms
6 Aug 2024
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
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
- 4 large portobello mushrooms
- ½ courgette
- Salt and pepper
- 1 garlic clove, minced
- ½ lemon zested
- Pinch of nutmeg or paprika
- 3 Tbsp grated cheese of your choice (can be plant-based)
Instructions
- 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.
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Categories
- Meal Type: - Bake - Everyday - Lunch - Main - Quick & Easy - Side - Supper
- Cuisines: - British
- Ingredients: - Dairy - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - High Fibre - Low Carb - Nut Free - Sugar Free - Vegan - Vegetarian
- Skill Levels: - Easy
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