Best Mushroom Stuffed Zucchini Recipes

MUSHROOM STUFFED ZUCCHINI

Mushroom Stuffed Zucchini image

A delicious meatless main dish.

Provided by Sheri Miller

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 45m

Yield 3

Number Of Ingredients 8

Ingredients

3 zucchini, trimmed
2 tablespoons butter
1 cup chopped fresh mushrooms
¼ cup red bell pepper, chopped
2 tablespoons all-purpose flour
¼ teaspoon crushed dried oregano
1 cup shredded Monterey Jack cheese
¼ cup grated Parmesan cheese

Steps:

Bring a pot of lightly salted water to a boil, and cook the zucchini whole until they start to become tender, about 10 minutes. Drain the zucchini, and set aside to cool. Once cool, slice the zucchini in half lengthwise, and scoop out the center flesh, leaving a 1/4-inch thick shell around the entire zucchini. Chop the scooped-out zucchini flesh.
Melt the butter in a large skillet over medium heat. Cook and stir the mushrooms and sweet red pepper until tender and the mushrooms release their juice, about 5 minutes. Stir in the flour and oregano, then stir in the reserved chopped zucchini flesh and Monterey Jack cheese. Heat the mixture until the cheese is melted and the filling is hot. Stuff the filling into the hollowed-out zucchini; sprinkle each with about 3/4 tablespoon of Parmesan cheese.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Broil the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 10.1 g, Cholesterol 59.7 mg, Fat 21.4 g, Fiber 2 g, Protein 14.7 g, SaturatedFat 13.3 g, Sodium 371.9 mg, Sugar 3.2 g

MUSHROOM AND SPINACH STUFFED ZUCCHINI

Mushroom and Spinach Stuffed Zucchini image

Rich and savory with portabella mushrooms and spinach, combined with rice, sherry,olive oil,and dill, this makes a dramatic filling for zucchini boats. Another winner from the Moosewood Restaurant Low-Fat Favorites Cookbook.

Provided by Sharon123

Categories Rice

Time 1h

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

3 medium zucchini
1 cup minced onion
3 cloves garlic, pressed or minced
1/2 teaspoon salt
1 teaspoon extra virgin olive oil
3 cups chopped portabella mushrooms, caps and tender stems
1 teaspoon dried dill
1 tablespoon dry sherry
2 teaspoons soy sauce
5 ounces spinach (5 cups, lightly packed)
1 cup cooked brown rice
salt
black pepper
3/4 cup tomato juice or 3/4 cup V8 vegetable juice (sometimes I use spaghetti sauce with a bit of water added)
1/2 cup grated Fontina cheese

Steps:

Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell.
Set aside.
In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften.
Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 minutes more.
When the mushrooms are just tender, remove from the heat and set aside.
Preheat the oven to 350*F.
While the mushrooms are cooking, rinse and stem the spinach.
In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.
Drain and add it to the sauteed vegetables.
Stir in the rice and add salt and pepper to taste.
Pour the tomato juice evenly around the bottom of an unoiled 8x12" glass or nonreactive baking dish.
Press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish.
Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
Uncover and bake for another 5 to 10 minutes, until the tops are browned.

Nutrition Facts : Calories 262.7, Fat 8.9, SaturatedFat 4, Cholesterol 20.9, Sodium 983.5, Carbohydrate 35.8, Fiber 6.6, Sugar 12.1, Protein 13.4

MUSHROOM STUFFED ZUCCHINI CUPS

Mushroom stuffed zucchini cups image

Nice lo-carb appetizer. In the paste I've used button mushrooms, this time I used baby portabella and I think I like it better. ps: I made way too much stuffing this time and the next day I stuffed it into mini sweet peppers for lunch. Yummy.

Provided by Debby Granberg @DebbyInNH

Categories Vegetable Appetizers

Number Of Ingredients 7

Ingredients

2 medium zucchini
2 teaspoon(s) olive oil
2 cup(s) mushrooms
2 tablespoon(s) onion
2 tablespoon(s) cilantro, fresh
1 tablespoon(s) parmesan cheese, grated
- salt and pepper to taste

Steps:

Saute mushrooms and onions until tender.
Remove mushrooms from heat and stir in cilantro and parmesan.
Cut zucchini into 1 inch slices. Scoop out the seeds from each slice creating a cup. Remember, cups have bottoms. ps: I use a strawberry huller to scoop the seeds, but a melon baller would work too.
Season cups with salt and pepper.
Fill cups with mushroom mixture.
Place cups in steamer basket and steam for 20 minutes.

BACON MUSHROOM STUFFED ZUCCHINI RECIPE - (4.5/5)

Bacon Mushroom Stuffed Zucchini Recipe - (4.5/5) image

Provided by rmulleni

Number Of Ingredients 12

Ingredients

Two Medium zucchini cut in half lengthwise
1/2 onion chopped fine
1 cup mushrooms chopped fine
1 tbsp olive oil
1 cup shredded & chopped spinach
2 tbsp fresh parsley chopped fine
2 tbsp bread crumbs
1 tbsp bacon bits
1/2 cup finely chopped tomato, seeds removed (Roma works well)
salt, pepper, garlic salt to taste
Grated Pecorino Romano or Parmesan cheese
A dab of garlic butter adds a nice flavor to filling and also rubbed on zucchini while baking.

Steps:

Spray pam on small baking sheet. Place zucchini face down and bake for approximately 15-20 minutes @ 400 degrees. Meanwhile saute onion and mushrooms with olive oil. Add the parsley, spinach, bread crumbs, bacon bits, tomato and seasonings. Saute, when cooked add a little grated cheese. Cut or scrape out seeded area of zucchini, fill with filling. Bake approximately 15 minutes.