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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  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.