Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, mushroom and goats cheese stuffed zucchini. One of my favorites. This time, I’m gonna make it a bit unique. 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. Melt the butter in a large skillet over medium heat. Stir in the flour and oregano, then stir in the reserved chopped zucchini flesh and Monterey Jack cheese. Heat the mixture until the cheese is melted and the filling is hot.
Mushroom and goats cheese stuffed zucchini is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Mushroom and goats cheese stuffed zucchini is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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:
- Make ready 4 zucchini
- Get 450 g mushrooms diced
- Make ready 1 large onion diced
- Take 1 clove garlic minced
- Get 1 tbsp olive oil
- Take 1 tsp fresh thyme
- Make ready 1/4 tsp chili flakes
- Prepare 150 g goats cheese crumbled
- Prepare 6 slices mozzarella cheese
- Take Salt
- Get Pepper
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.
Instructions 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.
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. Add onion, garlic, zucchini pulp, and bell pepper. Stir in breadcrumbs, parmesan cheese, sour cream, thyme, and salt. Slice zucchini in half lengthwise and scoop out the seeds, leaving the zucchini hollowed out.
So that is going to wrap this up with this exceptional food mushroom and goats cheese stuffed zucchini recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
