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🍽️ Vegetable Stuffed Mushrooms

200 kcal · 30 min · 4 servings

Ingredients

• 8 Portobello mushrooms (or large button mushrooms)
• 500 g pumpkin flesh (e.g. Hokkaido or butternut squash)
• 200 g small zucchini (1 small zucchini)
• 2 onions
• 2 garlic cloves
• 200 g spinach (frozen, thawed)
• 2.5 tbsp olive oil
• salt
• pepper
• chili powder
• 40 g Emmental cheese (1 piece; 30 % fat in dry matter)
• 2 spring onions
• 1 head lettuce
• 40 g alfalfa sprouts
• 1 tbsp lemon juice

Instructions

1. 1. Clean the mushrooms. Twist off the stems and dice them finely.
2. 2. Cut the pumpkin flesh into small cubes.
3. 3. Wash the zucchini and dice it finely.
4. 4. Peel the onions and garlic. Chop them finely.
5. 5. Let the spinach drain well.
6. 6. Heat 1 tablespoon of oil in a pan.
7. 7. Sauté the onions, garlic, and pumpkin for 6 minutes over medium heat.
8. 8. Add the zucchini and diced mushroom stems. Cook everything for 3 minutes.
9. 9. Stir in the spinach. Simmer the mixture for another 2 minutes.
10. 10. Season the vegetables with salt, pepper, and chili powder.
11. 11. Grease a baking dish with 1/2 tablespoon of oil.
12. 12. Place the mushroom caps in the dish.
13. 13. Fill the mushroom caps with the vegetable mixture.
14. 14. Grate the cheese and sprinkle it over the stuffed mushrooms.
15. 15. Preheat the oven to 180 °C (Fan: 160 °C; Gas: Level 2–3).
16. 16. Bake the mushrooms for 30 minutes in the oven.
17. 17. Clean and wash the spring onions. Slice them into fine rings.
18. 18. Wash the salad and shake it dry. Tear it into small pieces.
19. 19. Wash the sprouts thoroughly and let them drain.
20. 20. Mix the remaining oil with lemon juice, salt, and pepper.
21. 21. Toss the dressing with the salad and sprouts.
22. 22. Plate the stuffed mushrooms.
23. 23. Serve with the salad.
24. 24. Garnish the mushrooms with the spring onion rings.

Nutrition per serving

• kcal: 200
• Protein: 17 g · Fett/Fat: 10 g · Carbs: 10 g