Mushroom and Goat cheese stuffed Zucchini. Cut zucchini in half lengthwise and, using a teaspoon, hollow out each half, saving insides for another use. Brush cut sides with oil, then place on the heated baking sheet, cut sides down. Goat's-milk cheeses are typically lower in cholesterol, calories and fat—and higher in calcium—than cow's-milk ones.

Zucchini is sliced into boats and filled with a cheesy, savory mushroom mixture in this vegetarian recipe These stuffed zucchini "boats" make a fun and delicious vegetarian entrée, or could also be a side Also feel free to experiment with the cheese topping - Colby or cheddar would be just as good. Stuffed mushrooms are a great appetizer any time of the year, but I love them for holiday gatherings because they aren't super labor or time intensive Scoop the herb-y goat cheese into the mushroom caps, and place mushrooms on a parchment-lined baking sheet. Vegetarian recipe for mushroom and goat cheese stuffed zucchini boats. You can have Mushroom and Goat cheese stuffed Zucchini using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mushroom and Goat cheese stuffed Zucchini

It's 4 large of zucchinis.
You need 1 lb of button mushrooms.
It's 1 tbsp of olive oil.
Prepare 1 large of yellow onion, diced.
You need 1 of garlic clove, finely minced.
Prepare 1 tsp of thyme.
You need 1 of salt and pepper.
Prepare 6 oz of goat chesse.
Prepare 6 slice of of mozzerella.

All-star vegetarian lasagna roll ups w/ zucchini & a lighter cheese mixture with garlic and parsley. Great make-ahead casserole that you can freeze! Zucchini are hollowed out, stuffed with a cheesy mushroom filling, and broiled until browned and bubbling for an easy and meatless main dish. Heat the mixture until the cheese is melted and the filling is hot.

Mushroom and Goat cheese stuffed Zucchini step by step

cut zucchini lengthwise, hollow out middle. Put xucchibi middle to the side.
season hollowed out zucchini with salt and pepper.
put mushrooms in food processer, pulse until finely chopped..
heat oil in large skillet, add mushrooms, middle of zucchini, diced oinions, and garlic. season with salt and pepper. once cooked add thyme and stir in goat cheese..
use spoon to fill zucchini overflow slightly. Top with mozzerella.
cook for 7 mins or untill chesse is gloden.

We're huge fans of stuffed mushrooms around here! At a recent trip to a local restaurant, I faceplanted into the most glorious herbed goat cheese stuffed mushrooms. These were a huge hit at the New Year's Day party I attended! I took the advice of others and added chopped nuts to the goat cheese mixture.the ones I used were 'sweet and spicy' mixed nuts leftover from Christmas. In a large skillet, brown the bacon in the butter.