Swiss and Zucchini Stuffed Mushrooms

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Recipe courtesy of Massel

Ingredients:

6 baby portabella mushrooms or 2 large ones

1 cup grated zucchini

1/2 cup grated Swiss cheese or a vegan cheese that melts well

1/2 cup gluten-free bread crumbs

1/4 cup grated purple onion

3 cloves of garlic, finely chopped

3 tbsp. of Massel Concentrated Liquid Stock or 1 Massel Ultracube or 1 tsp. of Massel All Purpose Bouillon & Seasoning granules

1 tsp. thyme

1 tsp. salt

1/2 tsp. pepper

Directions:

1. Rub mushrooms clean and take out center stems. 

2. In a bowl, add the rest of the ingredients and toss together.

3. Mound the filling into each mushroom and pack down a bit.

4. Place on a foil lined baking sheet and bake at 375F/190C for about 30 minutes.

5. Look for the mushroom to feel cooked and the top to be browned.

6. Serve immediately.

Serves 2 or makes 6 appetizers. Massel recommends making your own gluten-free bread crumbs by toasting your favorite gluten-free bread and pulsing it into crumbs in your food processor.

Published by WholeFoods Magazine Online, 9/26/14