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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 large mushrooms
  • ½ courgette
  • 2 Tbsp chickpea flour
  • Salt and pepper
  • 2 spring onions
  • 1 garlic clove minced
  • Chili flakes
  • ½ lemon zested
  • 1 Tbsp pine nuts optional

Method
 

  1. Preheat the oven to 180°C.
  2. Take the stalks from the mushrooms and chop them finely.
  3. 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.
  4. Season with salt and pepper and combine well.
  5. Place the mushrooms on a lightly greased baking tray.
  6. Spoon the stuffing into the mushrooms.
  7. Bake in the oven for 10-15 minutes, until golden.
  8. Scatter the pine nuts on top (if used) and serve.