Zucchini Stuffed Mushrooms
INGREDIENTS
2 large portabella mushrooms
1 small/medium zucchini, end removed and finely diced
2 wedges The Laughing Cow light Original Swiss cheese, room temp.
1/2 tbsp. reduced-fat grated parmesan cheese
1/2 tsp. minced garlic
1/2 tsp. dried minced onion
1/8 tsp. salt, or more to taste
dash ground thyme, or more to taste
olive oil spray
DIRECTIONS
Preheat oven to 375 degrees.
In a bowl, combine cheese wedges, garlic, onion. salt, and thyme. Mix until smooth and set aside.
Remove mushroom stems and finely chop. Add chopped stems to the bowl, scrape out the "gills" of the mushroom, and set mushroom caps aside.
Add zucchini to the bowl and stir well, until veggies are coated in the cheese mixture. Lay a large piece of foil on a baking pan. Lightly mist mushroom caps with olive oil spray, and place next to each other on the foil with the rounded sided down. Spoon veggie mixture into the mushroom caps—there will be a lot, so pack it in! Sprinkle with the parmesan 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 baking sheet in the oven and bake for 25-30 minutes, until mushrooms are soft and tender.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely (stream very hot!). If you like, season to taste with additional salt and thyme. Enjoy!
2 large portabella mushrooms
1 small/medium zucchini, end removed and finely diced
2 wedges The Laughing Cow light Original Swiss cheese, room temp.
1/2 tbsp. reduced-fat grated parmesan cheese
1/2 tsp. minced garlic
1/2 tsp. dried minced onion
1/8 tsp. salt, or more to taste
dash ground thyme, or more to taste
olive oil spray
DIRECTIONS
Preheat oven to 375 degrees.
In a bowl, combine cheese wedges, garlic, onion. salt, and thyme. Mix until smooth and set aside.
Remove mushroom stems and finely chop. Add chopped stems to the bowl, scrape out the "gills" of the mushroom, and set mushroom caps aside.
Add zucchini to the bowl and stir well, until veggies are coated in the cheese mixture. Lay a large piece of foil on a baking pan. Lightly mist mushroom caps with olive oil spray, and place next to each other on the foil with the rounded sided down. Spoon veggie mixture into the mushroom caps—there will be a lot, so pack it in! Sprinkle with the parmesan 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 baking sheet in the oven and bake for 25-30 minutes, until mushrooms are soft and tender.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely (stream very hot!). If you like, season to taste with additional salt and thyme. Enjoy!