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 calories
carbohydrate: 1.7 g
cholesterol: 0.7 mg
fat: 1.8 g
fiber: 0.5 g
protein: 1.4 g
saturatedFat: 0.4 g
servingSize: -
sodium: 29.9 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Combine zucchini, carrots, water chestnuts, pine nuts, and garlic in a mixing bowl. Season with salt and pepper.

  3. 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.

  4. 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.

  5. Bake in the preheated oven until mushrooms are tender, about 12 minutes.

Recipe Yield

12 stuffed mushrooms

Recipe Note

I love stuffed mushrooms but not the calories that come with it. I always have veggies on hand and this turned out to be a hit with my family.

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