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Zucchini and Goat Cheese Mushrooms
Kathie Clane

Zucchini and Goat Cheese Mushrooms

Zucchini and Goat Cheese Mushrooms are a flavorful, healthy dish perfect as an appetizer or side, with a creamy filling.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Mediterranean
Calories: 168
Ingredients Method Notes

Ingredients
  

  • 8 large mushroom caps white button or cremini
  • 1 medium zucchini grated
  • 3 oz goat cheese crumbled
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • Fresh herbs parsley, thyme, or basil
  • 1/4 cup breadcrumbs optional, for texture

Method
 

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Prepare the mushrooms: Remove the stems from the mushrooms, and use a spoon to scoop out any remaining gills. Set the mushroom caps aside.
  3. Cook the zucchini: Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until fragrant. Add the grated zucchini and cook until softened and most of the moisture evaporates, about 5-7 minutes. Season with salt and pepper.
  4. Make the filling: Remove the skillet from heat. Stir in the goat cheese and herbs, mixing until the filling is creamy and well-combined. If you like, you can add breadcrumbs to the mixture for added texture.
  5. Stuff the mushrooms: Spoon the zucchini and goat cheese mixture into the mushroom caps, pressing gently to fill them completely.
  6. Bake: Place the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is slightly golden on top.
  7. Serve: Garnish with extra herbs if desired, and serve hot.

Notes

  • If the zucchini releases too much moisture, squeeze it gently using a paper towel before adding it to the filling.
  • For added texture, top the stuffed mushrooms with a sprinkle of Parmesan cheese before baking.