Zucchini and Cheese Stuffed Mushrooms

READY IN: 35mins
Top Review by Kitchenette

These were absolutely incredible! I had just been wanting a way to use up zucchini, but these are a new favorite. I used regular cheese and mayo (not low-fat), and I sauted the zucchini (plus the chopped mushroom stems) in a little butter. Plus, I rubbed a little olive oil around each mushroom cap. After I stuffed the mushrooms, I topped them with a bit of provolone, then broiled them until the cheese melted. Yum!

Ingredients Nutrition


  1. Remove stems from mushrooms and discard; set caps aside. Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven.
  2. Cover and steam 5 minutes.
  3. Place zucchini on several layers of paper towels; cover with additional paper towels.
  4. Let stand 15 minutes, pressing down occasionally to remove moisture. Combine zucchini and next 6 ingredients; stir well.
  5. Spoon mixture evenly into mushroom caps.
  6. Carefully arrange mushrooms in a single layer in steamer over boiling water in pan.
  7. Cover and steam 6 minutes or until mushrooms are barely tender.
  8. Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately.

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