| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 2 servings |
Ingredients
- 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature
- 1 zucchini, ends removed, finely diced
- 2 large portabella mushrooms, stems chopped and reserved
- 1 teaspoon finely chopped onion
- 1/2 teaspoon chopped garlic
- 1/8 teaspoon salt
- Dash ground thyme
- Black pepper
- 1/2 tablespoon reduced-fat Parmesan-style grated topping
Instructions
- Preheat the oven to 375 degrees F.
- In a bowl, combine cheese wedges, zucchini, chopped mushroom stems, onion, garlic, salt, and thyme. Add pepper, to taste. Mix until smooth. Set aside.
- Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps-there will be a lot, so pack it in!
- Sprinkle with grated topping.
- Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
- Place the baking sheet in the oven and bake for 23 to 25 minutes, until mushrooms are tender.
- Allow the packet to cool for a few minutes, and then cut it to release steam before opening it entirely. (Careful-steam will be hot.)
- If you like, season with additional salt and thyme, to taste. Enjoy!
Nutrition Facts
| Calories | 90 |
| Total Fat | 2.5 grams |
| Sodium | 400 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 3 grams |
| Protein | 6.5 grams |
| Sugar | 4 grams |
Reviews
Made alterations based on what I had on hand used all the spices but – used frozen bag carrots zucchini onion pepper mixture from Whole Foods seaside cheese – chunks and baked it 30-35 minutes till veggies were tender then added (melted vegan butter mixed with panko breadcrumbs and topped with grated Parmesan and baked uncovered another 5-10 till it was golden brown- really good
Sorry in advance to those who want the purest recipe critique but find alternatives always helpful. Good base for a recipe
Sorry in advance to those who want the purest recipe critique but find alternatives always helpful. Good base for a recipe
A little skeptical at first, but with the first bite, it is a real winner. Absolutely delicious and quick to prepare. All fresh ingredients and wonderful flavor. YUM
Excellent and brilliant health food and easy to make
Loved this dish. I didn’t have the Laughing Cow cheese and substituted goat cheese. Also did not have the parmesan topping so after the mushrooms had cooked, I threw on some Cajun crab dip and stuck it under the broiler for a couple of minutes. Delicious!
I made this dish. I love to grill so I sauteed 8 oz. of mushrooms in a little sherry wine & placed them on the bottom of a pie pan. Then also sauteed the veggies a little & placed on top of the mushrooms. Also topped it off with Panko, melted butter, parmesan & cajun seasoning. Covered in foil, placed on grill,(Med. heat. Removed foil the last 10 min. to brown topping. This also helped evaporate any liquid. It was delicious. Will be making this again, and again..
This was a hit with me and my dad and I paired thi with Rhapsody in Bleu was great together will make again
this was really yummy
We really liked this and I have to admit, I was in a hurry and even forgot to create the foil packet. I just put them on foil on a rimmed baking sheet. I didn’t have the Parmeson Style Topping and didn’t miss it. I especially liked that this recipe was delicious and healthy without having to use a lot of chemical-laden low cal ingredients.
Yummy! I like to broil my Stuffed ‘n Squashed Mushroom for a few minuates after it is done cooking. It really enhances the look and tastes even better!
Delicious! Easy to make and so little calories. Great recipe.