Vegetarian Spinach-Stuffed Mushrooms Recipe

About this recipe

A delicious and diabetic-friendly dinner option featuring spinach souffle and mushrooms, baked to perfection with a crispy parmesan topping.

Ingredients

• 50 g The Select Aisle Bread Crumbs
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 250 g Zucchini Green
• 100 g Baby Spinach
• 150 g Spring Onion (Kandychi Path)

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Bake the spinach, uncovered, for 15 to 18 minutes, or until slightly warmed.
3. 3. In a mixing bowl, combine the warmed spinach, 1 cup of bread crumbs, 1 teaspoon of finely chopped spring onion, and 2 teaspoons of lemon juice. Mix well to form the stuffing.
4. 4. Remove and discard the stems from 24 zucchini, cleaning the caps as needed.
5. 5. Arrange the zucchini caps in a shallow baking pan, cavity side up.
6. 6. Fill each zucchini cap with the prepared spinach mixture, pressing gently to secure the stuffing.
7. 7. Sprinkle 1 tablespoon of grated parmesan cheese evenly over the stuffed zucchini.
8. 8. Bake the stuffed zucchini in the preheated oven for 15 minutes, or until the zucchini are tender and the topping is golden brown.
9. 9. Serve warm as a satisfying dinner option.