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Zucchini Mushroom


  • 2 cups shredded zucchini
  • 1/2 cup chopped onion
  • 2 teaspoon diced garlic
  • 2 teaspoons dried basil
  • 1/8 cup goat cheese (or feta)
  • 2 oz. low fat cream cheese
  • 2 tablespoons breadcrumbs
  • 3 tablespoons Parmesan, divided
  • 4 small or 3 large Portobello mushrooms
  • salt and pepper to taste


Place portobello mushrooms in 375 oven for about 10 minutes or until cooked and releasing moisture. Remove when finished and blot excess moisture before filling. While mushrooms are in the oven, saute’ zucchini, onions, and basil. Sprinkle mixture with salt and pepper. Remove from heat and mix in goat cheese, cream cheese, bread crumbs, and 2 tablespoons Parmesan and stir until well combined. Fill cooked mushrooms with mixture and top with Parmesan and return to oven on broil until cheese is melted.

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