In a week we will begin to enjoy the first Christmas meals and dinners. These last weeks we have been proposing different recipes and we keep doing it! Today we encourage you to prepare these zucchini stuffed with mushrooms, which you can serve as a starter, in small portions or as a first course.
They are very easy to prepare. The only "but" is that it is necessary to give them the last heatstroke in the last moment. But don't worry, you'll only have to watch the oven for 15 minutes. It's not much, is it? While people sit down and have a snack, let the oven work.
Zucchini stuffed with mushrooms
Author Maria
Recipe type: Entrance
Rations: 6-8
Preparation time:
Cooking time:
Total time:
Ingredients
- 3 zucchini
- Sal Island
- Black pepper
For the filling
- 200 g. be mushrooms and / or mushrooms
- 1 cayenne chilli
- ½ red onion
- 1 cup walnuts
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 1 tablespoon tomato paste
- 1 tablespoon of red wine vinegar
- ½ cup sauce
Preparation
- We preheat the oven to 190ºC
- We cut the zucchini in half lengthwise. We remove the seeds with a spoon and at the same time create the cavity that we will fill later.
- We place the zucchini on a baking tray and sprinkle with salt and pepper. Bake 15 minutes so that the meat becomes tender.
- Meanwhile, we laminate or quarter the mushrooms and the we sauté in a pan over medium heat 4-5 minutes, stirring occasionally.
- Then we add the salt and we continue cooking until they release the water and begin to brown.
- So, we add the rest of ingredients of the filling and cook 2-3 more minutes.
- Once the zucchini is soft, remove from the oven and we distribute the mixture of mushrooms between the halves.
- We take to the oven again and bake 5 more minutes.