Stuffed 'n Squashed Mushroom Foil Pack

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   In a bowl, combine cheese wedges, zucchini, chopped mushroom stems, onion, garlic, salt, and thyme.

3. 3

   Add pepper, to taste.

4. 4

   Mix until smooth.

5. 5

   Set aside.

6. 6

   Lay a large piece of heavy-duty foil on a baking sheet.

7. 7

   Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down.

8. 8

   Spoon veggie-cheese mixture into the mushroom caps-there will be a lot, so pack it in!

9. 9

   Sprinkle with grated topping.

10. 10

    Place another large piece of foil over the caps.

11. 11

    Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.

12. 12

    Place the baking sheet in the oven and bake for 23 to 25 minutes, until mushrooms are tender.

13. 13

    Allow the packet to cool for a few minutes, and then cut it to release steam before opening it entirely.

14. 14

    (Careful-steam will be hot.)

15. 15

    If you like, season with additional salt and thyme, to taste.

16. 16

    Enjoy!

17. 17

    PER SERVING (1/2 of recipe, 1 large stuffed mushroom): 90 calories, 2.5g fat, 400mg sodium, 10g carbs, 3g fiber, 4g sugars, 6.5g protein

* Per serving · 4 servings · Values may vary.

No additional tips available.