Previous
Next

STUFFED ZUCCHINI FLOWERS + BAKED PORTOBELLO MUSHROOMS


Sometimes I really don’t feel like a full-on dinner. I just want something vegetarian, super tasty and a little bit decadent.

I absolutely love mushrooms and zucchini flowers. I love the simplicity of them, the taste (of course) but also that they can look so gourmet, yet are the easiest veggies to prepare.
The other night I whipped this little dish up. It took about 10 minutes and was so satisfying.
What you’ll need:
·         6 zucchini flowers
·         Parmesan cheese (try for good quality from a deli, and ask where it was made/aged)
·         Provolone (try for good quality from a deli, and ask where it was made/aged)
·         Garlic
·         Parsley
·         Pepper
·         Olive Oil
  • Lay down baking paper in a tray and heat the oven to 180 degrees
  • Finely chop up garlic, parsley and provolone cheese. Gently peel open the flower and stuff it with the the mixture.
  • Place the zucchini flowers on the tray, season with pepper and chuck into the over for around 15 minutes
  • Once finished, drizzle with olive oil and a quick grating of parmesan.
  • In the mean time – wash and dry your portobello mushrooms. Chop up garlic and parsley and lay over the mushroom. Drizzle with olive oil.
  • Place the mushrooms under the grill for 5 minutes
  • Serve it up and enjoy. Saha!
Signing off with an exhale.
Pause. Listen. Live
Cx


Comment...

Leave a Reply

Your email address will not be published. Required fields are marked *





Join The Wellness Project

Get free weekly insights & inspiration
  • Get your FREE ebook: 21 Days to Free Your Mind, Fuel Your Body & Feed Your Soul