Stuffed zucchini mushrooms

Stuffed Zucchini Cups with Goat Cheese and Shiitake Mushrooms



  • 3-4 small Zucchinis
  • 6 oz Fresh Goat Cheese
  • 2 Tbsp Herbs de Provence Mix (or any herb mix you like)
  • 1 ½ cup Shitake Mushroom, sliced
  • 2 clove Garlic, chopped
  • 2 Tbsp Olive Oil
  • To taste Salt & Pepper

Cooking Instructions

Preheat the oven to 400°F.

On a parchment-lined baking sheet, toss the mushrooms with olive oil, salt and pepper. Bake for 10 minutes, add the garlic and stir, and bake for 5 more minutes. Cool for 7min and mince the mushrooms.

Mix the goat cheese, mushrooms and herbs in a bowl with a fork. Season mixture with salt and pepper to taste.

Cut zucchinis into 2 inch disks. Using a melon baller, being careful to not go all the way through, create a chamber for the cheese and tomato mixture. Season zucchini cups with salt and pepper.

Place the zucchini cups on a sheet tray lined with parchment paper or foil, drizzle with olive oil and bake for 4-5min, until just tender. Remove from the oven.

Fill a pastry bag halfway with the cheese and mushroom mixture. Pipe mixture into zucchini cups then place zucchinis back in the in oven for 8-12 minutes until cheese mixture is golden brown. You can also use a spoon to fill the zucchini cups. Serve warm, garnish with herbs and a little olive oil if dry.


• Chef’s knife
• Sheet tray
• Parchment Paper or Aluminum Foil
• Melon baller
• Pastry bag