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🍽️ Mushrooms Stuffed with Zucchini

100 kcal · 30 min · 4 servings

Ingredients

• 12 large mushrooms
• 1 small zucchini
• 2 spring onions
• 40 g parmesan (1 piece)
• 2 tsp butter
• salt
• pepper

Instructions

1. 1. Clean the mushrooms with a kitchen towel. Gently twist out the stems and chop them finely.
2. 2. Wash the zucchini and grate it coarsely. Wash the spring onions and slice the white and light green parts into thin rings. Grate the parmesan.
3. 3. Heat one teaspoon of butter in a pan. Sauté the chopped mushroom stems, grated zucchini, and spring onions in it, stirring occasionally, for about 8 minutes over medium heat. Season with salt and pepper and stir in the parmesan.
4. 4. Fill the mushroom caps with the vegetable mixture. Brush a baking dish with the remaining butter, place the stuffed mushrooms inside, and bake them in the preheated oven at 200 °C (convection 180 °C; gas mark 3) for about 15 minutes.

Nutrition per serving

• kcal: 100
• Protein: 6 g · Fett/Fat: 7 g · Carbs: 2 g