Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mushroom and goats cheese stuffed zucchini. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Heat olive oil in a large skillet over medium-high heat and add the chopped mushrooms, the scooped out zucchini insides, diced onion, and garlic. On a parchment-lined baking sheet, toss the mushrooms with olive oil, salt and pepper. Mix the goat cheese, mushrooms and herbs in a bowl with a fork. Season mixture with salt and pepper to taste.
Mushroom and goats cheese stuffed zucchini is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Mushroom and goats cheese stuffed zucchini is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook mushroom and goats cheese stuffed zucchini using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Mushroom and goats cheese stuffed zucchini:
- Take 4 zucchini
- Take 450 g mushrooms diced
- Get 1 large onion diced
- Prepare 1 clove garlic minced
- Take 1 tbsp olive oil
- Prepare 1 tsp fresh thyme
- Take 1/4 tsp chili flakes
- Get 150 g goats cheese crumbled
- Get 6 slices mozzarella cheese
- Make ready Salt
- Make ready Pepper
Sauté until the vegetables are tender. Cook the bacon in a medium-sized skillet, no need to add extra olive oil. After a few minutes, add the chopped shallot and garlic and sauté for a few more minutes. Finely chop a handful of fresh sage and stir it into the bacon.
Steps to make Mushroom and goats cheese stuffed zucchini:
- Preheat griller. Line a baking dish with foil or baking paper. - Wash zucchini. Cut in half lengthwise, and use a spoon to hollow out the center, reserving the zucchini that scoop out. Season the insides with salt and pepper, and place on the prepared tray.
- Heat olive oil in a large skillet over medium-high heat and add mushrooms, the scooped out zucchini insides, onions and garlic. Season well with salt and pepper and let cook until onions get tender, the mushrooms shrink and release their water, about 5 minutes. Add goats cheese. Remove from heat and add thyme and red pepper flakes.
- Fill the zucchini boats with the mixture, and top each with a slice of cheese. Place in preheated griller and grill for 7-8 minutes, until heated through, and cheese begins to bubble and golden.
After a few minutes, add the chopped shallot and garlic and sauté for a few more minutes. Finely chop a handful of fresh sage and stir it into the bacon. Drizzle the zucchinis with a little olive oil, salt. Divide the mushroom mixture between each zucchini, spooning it into the carved-out channel where the seeds were removed. Remove the zucchini from the oven, sprinkle each boat with mozzarella cheese.
So that’s going to wrap it up for this special food mushroom and goats cheese stuffed zucchini recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
