Name: Meatless Stuffed Mushrooms
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Shredded zucchini - 1 cup; Shredded carrots - ¼ cup; Minced canned water chestnuts - 1 tablespoon; Pine nuts - 1 tablespoon; Garlic, minced - 1 clove; Salt and ground black pepper to taste - 1 clove; Oil, or more as needed - 1 tablespoon; Grated Parmesan cheese - 2 tablespoons; Mushrooms, stems removed - 1 (10 ounce); Cayenne pepper (Optional) - 1 pinch

Ingredients for - Meatless Stuffed Mushrooms

1. Shredded zucchini 1 cup

2. Shredded carrots ¼ cup

3. Minced canned water chestnuts 1 tablespoon

4. Pine nuts 1 tablespoon

5. Garlic, minced 1 clove

6. Salt and ground black pepper to taste 1 clove

7. Oil, or more as needed 1 tablespoon

8. Grated Parmesan cheese 2 tablespoons

9. Mushrooms, stems removed 1 (10 ounce)

10. Cayenne pepper (Optional) 1 pinch

How to cook deliciously - Meatless Stuffed Mushrooms

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Combine zucchini, carrots, water chestnuts, pine nuts, and garlic in a mixing bowl. Season with salt and pepper.

3 . Stage

Heat oil in a skillet over medium heat. Add vegetable mixture and cook until slightly soft, 3 to 5 minutes. Remove from heat and return to the mixing bowl to cool.

4 . Stage

Add Parmesan cheese to the cooled vegetables; mix to combine. Fill each mushroom with a generous amount of vegetable mixture, sprinkle cayenne pepper on top, and place on a baking sheet.

5 . Stage

Bake in the preheated oven until mushrooms are tender, about 12 minutes.