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Sunday, February 5, 2012

Three Cheese Zucchini Stuffed Portobello Mushrooms

I used to only treat myself to these when I would go out for dinner as an appetizer but 
I just love portobello mushrooms! I started making them on my own and you can fill them with just about anything. They also make a perfect lunch or midday snack. Especially when they're stuffed with zucchini and cheesy goodness like these were! 

Three Cheese Zucchini Stuffed Portobello Mushrooms
4 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

In a small saute 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.  Serves 4.

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Shared on Chef in Training  Tuesday Talent Show 2/7/12


  1. Good timing, I was just pondering a vegetarian alternative for a Super Bowl party. A boldly stuffed mushroom is a winner any time

    Go Patriots


  2. I love that you added the Points Plus! Convenient!


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