Three Cheese Zucchini Stuffed Portobello Mushrooms

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Three Cheese Zucchini Stuffed Portobello Mushrooms
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Three Cheese Zucchini Stuffed Portobello Mushrooms

Added by: on Feb 3rd, 2012
These mushrooms stuffed with zucchini, Asiago and Pecorino Romano cheeses are packed with flavor and make the perfect lunch or midday snack!
Prep Time:
15 min
Cook Time:
10 min
Ready In:
25 min



Original Recipe Yield: 4 servings


  • 3 large (or 4 Medium) Portobello Mushrooms, rinsed and stems removed
  • 1/2 c Fennel, finely chopped
  • 2 tbsp Shallots, finely chopped
  • 1 small Zucchini, skin on and finely diced
  • 1 clove Garlic, minced
  • 1 tbsp Fresh Thyme
  • 1 tsp Extra Virgin Olive Oil
  • 1/2 c Asiago Cheese, shredded
  • 3 oz Fresh Mozzarella, chopped
  • 2 tbsp Pecorino Romano Cheese, grated
  • 1/4 c Italian Flavored Breadcrumbs
Nutrition Facts
Three Cheese Zucchini Stuffed Portobello Mushrooms

Servings Per Recipe: 4

Amount Per Serving

Calories: 177

  • Total Fat: 10 g
  •     Saturated Fat: 5.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 26.7 mg
  • Sodium: 477.1 mg
  • Total Carbs: 10.6 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 2.7 g
  • Protein: 12.1 g

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In a small sauté pan, heat the oil and add the fennel, shallots, zucchini, garlic and thyme. Saute for approximately 5 minutes until the zucchini and shallots start to soften. Remove from heat, add to a bowl and mix in the three cheeses. Top each mushroom with the zucchini mixture, sprinkle some breadcrumbs on top of each and place on a baking sheet. Bake at 425 degrees for 10 minutes or until the cheese has melted and the tops are lightly browned.


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