MUSHROOM STUFFED ZUCCHINI CUPS
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
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.
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