Mushroom Stuffed Zucchini Cups
Preparation: 20 min Cook: 5 min
A delicious vegetable appetizer ideal for summer entertaining. Try PERRIER Party Punch for a simple party pairing.
You will need:
| 2 |
medium (6 inch/15 cm) zucchini |
2
|
| 1 tbsp |
butter |
15 ml |
| 1 cup |
finely chopped mushrooms |
250 ml |
| 2 |
finely chopped shallots |
2 |
| 2 tbsp |
finely chopped fresh parsley |
30 ml |
| 1 tbsp |
grated Parmesan cheese |
15 ml
|
|
Salt and fresh ground pepper to taste |
|
Step 1:
Trim ends from zucchini; cut crosswise into 1 inch (2.5 cm) thick pieces; place on plate and microwave for 2-3 minutes until tender. Let cool and then scoop out a small hollow from one end of each piece; set aside.
Step 2:
Melt butter in frying pan and sauté mushrooms and shallots until tender (about 3-4 minutes). Stir in parsley, cheese and salt and pepper to taste.
Step 3:
Spoon mixture into zucchini cups and arrange in a microwave-safe dish. Just before serving, microwave on MEDIUM for 1-2 minutes, or heat in oven at 350º F (180º C) for 10-15 minutes.
Makes 16 servings
Nutrients per serving (per 1 zucchini cup): about 15 calories, 1 g protein, 1 g fat, 2 g carbohydrate
Nestlé Kitchens Tip: Fresh mushrooms should be stored in a cool, airy place. Place mushrooms in a dish in a single layer covered with a damp paper towel and refrigerate for up to 3 days.
Good to Know: Mushrooms are the only vegetable that naturally contains Vitamin D. Half a cup of mushrooms contains 11 calories.
Source:http://mushrooms.ca/good/VitaminD.aspx & Canadian Nutrient File (Food Code 2399)
