Zucchini and Cheese Stuffed Mushrooms Recipe

Name: Zucchini and Cheese Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 pieces Large Mushrooms; 4 whole Medium Sized Zucchini, Shredded; 1 carton Alouette Garlic And Herb Cheese (6.5 Ounce Carton); 1/4 cups Parmesan Cheese, Shredded, 2-3 Tablespoons Reserved; 3 drops Tabasco Or Other Hot Sauce, To Taste Really; 1 Tablespoon Mayonnaise; 1/4 teaspoons Worcestershire Sauce; ⅛ teaspoons Salt; 1 dash Black Pepper; 2 Tablespoons Bread Crumbs

Servings: persons

20 pieces Large Mushrooms
4 whole Medium Sized Zucchini, Shredded
1 carton Alouette Garlic And Herb Cheese (6.5 Ounce Carton)
1/4 cups Parmesan Cheese, Shredded, 2-3 Tablespoons Reserved
3 drops Tabasco Or Other Hot Sauce, To Taste Really
1 Tablespoon Mayonnaise
1/4 teaspoons Worcestershire Sauce
⅛ teaspoons Salt
1 dash Black Pepper
2 Tablespoons Bread Crumbs

1
Stem the mushrooms and save stems for another use.
2
Set caps aside.
3
Make sure your zucchini are young enough to not have many seeds, or seed them before shredding.
4
Shred zucchini into a fine grate and microwave, covered, for 4 to 5 minutes or until steamed through.
5
Place cooked zucchini onto a clean tea or bar towel and allow to cool slightly.
6
Then wring as much of the liquid out as you can.
7
It will give up a lot, and you want it as dry as possible.
8
Steam or microwave mushroom caps until tender, 2 to 3 minutes.
9
Combine dry zucchini, Alouette cheese, parmesan, mayonnaise, Tabasco, Worcestershire, salt, and pepper, and mix well.
10
Spoon or pipe this mixture evenly into cooked mushroom caps.
11
Mix bread crumbs and reserved Parmesan cheese and sprinkle on top of stuffed mushrooms.
12
You may now refrigerate for later, or toast under the broiler until bubbly.
13
Serve hot.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 20 pieces Large Mushrooms, 4 whole Medium Sized Zucchini, Shredded, 1 carton Alouette Garlic And Herb Cheese (6.5 Ounce Carton), 1/4 cups Parmesan Cheese, Shredded, 2-3 Tablespoons Reserved, and more.

Yes, Zucchini and Cheese Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini and Cheese Stuffed Mushrooms

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