Zucchini and Ricotta Stuffed Mushrooms
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
12 large portobello mushrooms
1 medium zucchini, finely chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon olive oil
Salt and pepper to taste
Fresh basil for garnish (optional) 
Instructions
1. Preheat the oven to 375°F (190°C).
2. Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and finely chop them.
3. In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and garlic, and sauté for about 2 minutes until softened.
4. Add the finely chopped zucchini to the skillet. Cook for an additional 3 to 4 minutes until the zucchini is tender. Remove from heat.
5. In a mixing bowl, combine the cooked zucchini and mushroom mixture with ricotta cheese, grated Parmesan, dried oregano, salt, and pepper. Mix until well combined.
6. Carefully spoon the filling into the cavity of each portobello mushroom, pressing it down slightly to ensure it’s packed in.
7. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for about 20 to 25 minutes until the mushrooms are tender and the filling is heated through.
9. Remove from the oven and let them cool for a few minutes. Garnish with fresh basil if desired before serving.
Enjoy your delicious and nutritious zucchini and ricotta stuffed mushrooms, perfect for a diabetic-friendly lunch!
