We love stuffed mushrooms in my house and when it was 5pm the other day with no real plans for dinner I decided they would be a good accompaniment to the leftover Cauliflower Soup we would be having. These Two Cheese Stuffed Mushrooms were amazing. I decided to use shredded zucchini as the filler in the stuffing to keep them light and get another veggie in.
These only take 5 minutes to prep making them perfect for a weeknight side. In addition to the zucchini the filling has bacon, mozzarella, and provolone. Feel free to change up the cheeses. I had a pre-shredded bag of Two Cheese Pizza Blend and I knew it would be tasty in these mushrooms. My husband was working late that night so I try to keep dinner easy. It’s hard enough getting the kids home from school and through their homework. I can’t make fancy dinners in addition on those nights.
Two Cheese Stuffed Mushrooms – Low Carb, Grain Free, THM S
Ingredients:
6 large white mushrooms, stems removed
1 zucchini, shredded
1 cup shredded two cheese pizza blend (mozzarella and provolone) or your choice of cheeses
1/4 cup bacon crumbles
1 egg
1 tsp dried minced garlic
1 tsp dried minced onion
1/2 tsp salt
Directions:
Preheat the oven to 400. Sprinkle a little salt on the shredded zucchini. Set aside.
In a medium bowl combine the cheeses, bacon, egg, and seasonings. Squeeze as much liquid from the zucchini as possible. Add it to the filling and mix well.
Divide the filling between the mushrooms. Bake for 20-30 minutes until the filling is golden and the mushrooms have softened.
Save Recipe
Ingredients
- 6 large white mushrooms, stems removed
- 1 zucchini, shredded
- 1 cup shredded two cheese pizza blend (mozzarella and provolone) or your choice of cheeses
- 1/4 cup bacon crumbles
- 1 egg
- 1 tsp dried minced garlic
- 1 tsp dried minced onion
- 1/2 tsp salt
Instructions
- Preheat the oven to 400. Sprinkle a little salt on the shredded zucchini. Set aside.
- In a medium bowl combine the cheeses, bacon, egg, and seasonings. Squeeze as much liquid from the zucchini as possible. Add it to the filling and mix well.
- Divide the filling between the mushrooms. Bake for 20-30 minutes until the filling is golden and the mushrooms have softened.
| Nutrition Facts |
| Amount Per Mushroom |
|
Calories 126
|
|
%Daily Value
|
|
Total Fat 8.1g
13%
|
|
Saturated Fat 3.5g
18%
|
|
TransFat 0.0g
|
|
Cholesterol 48mg
16%
|
|
Sodium 540mg
23%
|
|
Total Carbohydrates 2.9g
1%
|
|
Dietary Fiber 0.6g
2%
|
|
Sugars 1.0g
|
|
Protein 10.9g
|
|
Vitamin A 5%
Vitamin C 11%
|
|
Calcium 14%
Iron 6%
|
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These were a great success at my house! I had too much filling leftover after stuffing 7 caps, so I put it in a ramekin and cooked it alongside the mushrooms. My dd doesn’t like mushrooms, but she ate some of the filling – I didn’t mention that the stems were chopped up into the filling. This was so easy, and looks like, tastes as good (better), and is healthier than what I’d get at a restaurant. I used mozzarella and Romano.
Thanks for another wonderful addition to my personal menu!