Zucchini and Ricotta Stuffed Mushrooms
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Ingredients
12 large portobello mushrooms, cleaned and stems removed
1 medium zucchini, grated
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil for drizzling
Fresh basil for garnish (optional) 
Instructions
Preheat the oven to 375 degrees Fahrenheit.
In a mixing bowl, combine the grated zucchini, ricotta cheese, mozzarella cheese, Parmesan cheese, minced garlic, dried oregano, salt, and pepper. Stir until the mixture is well combined.
Place the cleaned portobello mushrooms on a baking sheet, gills facing up. Lightly drizzle olive oil over each mushroom and season with salt and pepper.
Spoon the zucchini and cheese mixture generously into each portobello mushroom cap, pressing it down slightly to fill evenly.
Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the cheese filling is golden and bubbly.
Once out of the oven, let the stuffed mushrooms cool for a few minutes. Garnish with fresh basil if desired.
Serve warm and enjoy your delicious diabetic-friendly dinner!
