Mushroom Stuffed Zucchini Cups Recipes

ZUCCHINI AND MUSHROOMS

Zucchini and Mushrooms image

Another recipe for zucchini fans! I found it in the "Cookbook 25 Years Women of the Farm Bureau".

Provided by mer5901

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 small zucchini or 1 medium zucchini, sliced
1/8 cup margarine
1/2 cup water
1 teaspoon chicken bouillon or 1 teaspoon beef bouillon
1 (4 ounce) can mushrooms or 4 ounces fresh mushrooms
1 tablespoon soy sauce
1 tablespoon cornstarch
salt

Steps:

Stir fry first 4 ingredients until barely tender.
Add mushrooms, soy sauce, cornstarch and salt and cook only long enough to thicken.

Nutrition Facts : Calories 52, Fat 3.1, SaturatedFat 0.7, Sodium 296.9, Carbohydrate 4.9, Fiber 0.9, Sugar 2.1, Protein 2.1

ZUCCHINI AND CHEESE STUFFED MUSHROOMS

Zucchini and Cheese Stuffed Mushrooms image

Make and share this Zucchini and Cheese Stuffed Mushrooms recipe from Food.com.

Provided by rosasharn

Categories Cheese

Time 35m

Yield 1 dozen appetizers (se, 1 serving(s)

Number Of Ingredients 9

Ingredients

12 fresh mushrooms, 2-inch (about 3/4 pound)
3 cups zucchini, coarsely shredded
1/4 cup lowfat parmesan cheese, 1 ounce
1 tablespoon fat-free mayonnaise
1/8 teaspoon salt
1/8 teaspoon red pepper, ground
1 dash black pepper
1/4 teaspoon Worcestershire sauce
2 teaspoons fat-free parmesan cheese

Steps:

Remove stems from mushrooms and discard; set caps aside. Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven.
Cover and steam 5 minutes.
Place zucchini on several layers of paper towels; cover with additional paper towels.
Let stand 15 minutes, pressing down occasionally to remove moisture. Combine zucchini and next 6 ingredients; stir well.
Spoon mixture evenly into mushroom caps.
Carefully arrange mushrooms in a single layer in steamer over boiling water in pan.
Cover and steam 6 minutes or until mushrooms are barely tender.
Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 119.5, Fat 1.8, SaturatedFat 0.3, Cholesterol 1.6, Sodium 472.6, Carbohydrate 21.9, Fiber 6.6, Sugar 11.2, Protein 11.2

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.

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