Meatless Stuffed Mushrooms

Stuffed mushrooms are a great party appetizer and this meatless version, stuffed with zucchini, carrots, pine nuts, and Parmesan cheese, is sure to be a hit your guests.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 26 Calories

Ingredients

• 1 clove garlic, minced
• 2 tablespoons grated Parmesan cheese
• salt and ground black pepper to taste
• 1 tablespoon pine nuts
• ¼ cup shredded carrots
• 1 pinch cayenne pepper (Optional)
• 1 cup shredded zucchini
• 1 tablespoon oil, or more as needed
• 1 tablespoon minced canned water chestnuts
• 1 (10 ounce) mushrooms, stems removed

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

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