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Author Topic: Zucchini Stuffed Mushrooms  (Read 1931 times)

Offline KarenDob

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Zucchini Stuffed Mushrooms
« on: March 22, 2010, 01:41:18 PM »
These make a great appetizer for parties or potlucks. Quick, easy and fairly inexpensive. Enjoy!

Zucchini Stuffed Mushrooms
By Karen Dobronyi
Servings: 8 (2 mushrooms per serving)

8 oz. large crimini or white mushrooms (about 16 total)
2 tsp. ghee
2 shallots, finely diced
2 large or 3 medium cloves garlic, minced
1/2 cup grated zucchini
1 Tbsp. Marsala wine
2 tsp. nutritional yeast
1/2 tsp. sea salt
1/4 tsp freshly ground pepper or to taste
2 Tbsp. finely grated parmigiano-reggiano cheese

1. Preheat oven to 350.
2. Rinse mushrooms briefly under cold filtered water and dry thoroughly. Break off stems and chop finely, discarding rough ends. 
3. In a small saute pan, melt ghee over medium heat. Brush rims of mushroom caps with a little of the ghee using a small pastry brush. Place on a parchment lined baking sheet.
4. Saute shallots for about 5 minutes, until soft, then add chopped mushroom stems, garlic and zucchini. Stir and cook for another 3-4  minutes, until fond starts to form in bottom of pan.
5. Add marsala wine, stir about a minute until evaporated, then add nutritional yeast, salt and pepper. Stir mixture and take off burner.
6. Fill mushroom caps with mixture and dust with cheese.
7. Place in oven and bake for 12-15 minutes, until mushrooms soften and cheese is melted.
8. Serve immediately.

Offline MiraD

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Re: Zucchini Stuffed Mushrooms
« Reply #1 on: March 22, 2010, 02:24:36 PM »
This sounds fabulous, thanks for sharing.