What you need:

18 medium to large Mushrooms

2 Zucchini
2 cups shredded mozzarella/parmesan cheese
(the Italian blend if you like the packaged shredded cheese)
2 eggs
1 tsp dried onion powder
½ tsp salt
½ tsp pepper
1 large bowl
1 baking sheet
Grating appliance
Aluminum foil
Non-stick spray/oil

Preheat oven to 400 degrees

  1. Shred zucchini on a cheese grater, sprinkle with a little salt and pepper, set aside
    (this allows the natural water to be drawn out of the zucchini)
  2. Beat eggs in a large bowl, add onion powder, salt and pepper and shredded cheese
  3. Go back to the zucchini you set aside
  4. Use kitchen towel to drain zucchini of the moisture drawn out by the salt and pepper
  5. Squeeze out liquid, add to mixture in the bowl
  6. Clean mushrooms by removing the stems, wash to remove any natural dirt
  7. Stuff mushrooms with the zucchini mixture
  8. Line baking sheet with aluminum foil, spray with non-stick spray, and bake stuffed mushrooms for 20-30 minutes.

In case you have left overs, the mushrooms re-heat well too!

Nutritional Information:

Per mushroom
Calories 56
Fat 3.3g
Carbs 1.7g
Protein 4.5g