Hannah Bunker »

Meatless Monday: Cheese & Zucchini Stuffed Mushrooms

Wow, I haven’t done a Meatless Monday post in a while! And I have like five recipes ready to go, too. Chalk it up to laziness. But I posted on facebook yesterday that I was making these cheese and zucchini stuffed mushrooms and a few people responded wanting the recipe. So here I am, blogging a recipe for you three lovely ladies out there.

Don’t these look delicious?

In my best Iron Chef Chairman voice: “Dee seeeecret ingreeedieeent ees….cheese triangles!”


No joke, I do a great impression.

Chop up your zuchs, your mushroom stems, and add in your cheese wedges, garlic, onion, salt, and pepper.

I doubled my recipe and made four mushrooms instead of two so I doubled everything. But I might have trippled the cheese amount. I will not say. *wink* I also added a little shredded Parmesan to the mix.

Stuff the mushroom caps.

Bake for 25 minutes and you’re done.


Here’s the recipe for you to follow.

You can also find it on the Hungry Girl website.


  • 2 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
  • 1 zucchini, ends removed, finely diced
  • 2 large portabella mushrooms, stems chopped and reserved
  • 1 tsp. finely chopped onion
  • 1/2 tsp. chopped garlic
  • 1/8 tsp. salt, or more to taste
  • Dash ground thyme, or more to taste
  • 1/2 tbsp. reduced-fat Parmesan-style grated topping
  • Optional: black pepper


Preheat oven to 375 degrees.

In a bowl, combine cheese wedges, zucchini, chopped mushroom stems, onion, garlic, salt, and thyme. If you like, season with pepper. Mix well. Set aside.

Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down.

Spoon veggie-cheese mixture into the mushroom caps — there will be a lot, so pack it in! Sprinkle with Parm-style grated topping.

Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.

Bake in the oven for 23 – 25 minutes, until mushrooms are tender.

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful — steam will be hot.) If you like, season to taste with additional salt and thyme. Enjoy!

Here’s a few notes and opinions I had about this dish.

1. I used dried onion instead of fresh onion and it worked just fine.
2. I wasn’t a big fan of the zucchini. I should have chopped it up finer. I’ll probably use squash next time I make it because I prefer squash over zucchini.
3. I put too much garlic. If you double the recipe, don’t double the garlic.
4. And when we put it on our plates and started eating, the mushrooms started gushing brown juice. I didn’t submerge them in water. Did I do something wrong or is this a characteristic of baked portobello mushrooms?
5. This would be a great appetizer if you use button mushrooms.

Overall, I give it a 6 out of 10. It’ll be better the next time with some changes.


Your email is never published or shared. Required fields are marked *



CommentLuv badge