Stuffed Mushrooms with Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 large giant mushrooms
- 1 medium onion (s)
- 2 zucchini
- 2 large carrot (s)
- 1 tablespoon vegetable stock powder
- salt and pepper
- 2 tablespoon sunflower oil
- 4 tablespoon cheese, grated
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms, cut off the end of the stem and scoop out the inside with a small teaspoon. Peel the remaining vegetables.
- Cut the onion into small pieces and fry in a little oil until golden. Finely grate the zucchini and carrots and add to the onions. Let everything stew for 5 - 7 minutes. Add the vegetable stock powder and a little salt and pepper.
- Fill the mushrooms with the mixture and don`t skimp on it. Quietly add more so that a hill is formed. Place the mushrooms in a baking dish and sprinkle generously with cheese.
- Bake in the preheated oven at 180 ° C top / bottom heat for about 15 minutes until the cheese turns golden.
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