Meatless Stuffed Mushrooms recipe
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Ingredients
- 1 cup shredded zucchini ¼ cup shredded carrots 1 tablespoon minced canned water chestnuts 1 tablespoon pine nuts 1 clove garlic, minced salt and ground black pepper to taste 1 tablespoon oil, or more as needed 2 tablespoons grated Parmesan cheese 1 (10 ounce) mushrooms, stems removed 1 pinch cayenne pepper
Nutrition Info
- 26.4 caloriescarbohydrate: 1.7 gcholesterol: 0.7 mgfat: 1.8 gfiber: 0.5 gprotein: 1.4 gsaturatedFat: 0.4 gservingSize: -sodium: 29.9 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Meatless Stuffed Mushrooms
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Combine zucchini, carrots, water chestnuts, pine nuts, and garlic in a mixing bowl. Season with salt and pepper.
Heat oil in a skillet over medium heat. Add vegetable mixture and cook until slightly soft, 3 to 5 minutes. Remove from heat and return to the mixing bowl to cool.
Add Parmesan cheese to the cooled vegetables, mix to combine. Fill each mushroom with a generous amount of vegetable mixture, sprinkle cayenne pepper on top, and place on a baking sheet.
Bake in the preheated oven until mushrooms are tender, about 12 minutes.