Don’t miss a post! Subscribe to receive new post updates via email:

Katie's Cucina

Zucchini Cream Cheese Baked Mushrooms

Once again I was bored in the kitchen one day and decided to play around with some new version of stuffed mushrooms. My husband really enjoyed the creaminess of this stuffed mushroom and subtleties of the zucchini. He said that the Italian style breadcrumbs is where all the seasoning came from. I used it as a binder in this dish since the zucchini naturally has a lot of water. 

Prep:  5 minutes 

Cook: 5-10 minutes 

Serves: 4


  • 12 white mushroom caps, cleaned and stemmed
  • 1/2 cup zucchini, shredded
  • 1/4 cup whipped cream cheese
  • 2 tbsp Italian style bread crumbs
  • Salt & Pepper to taste


1. Preheat the broiler. 

2. In a small bowl add the shredded zucchini, whipped cream cheese, and bread crumbs. Mix until well incorporated. Add salt and pepper to taste. 

3. Spoon mixture into each mushroom cap, and bake until golden  brown and cream cheese is bubbling. Serve immediately.

Never Miss a Recipe!

Subscribe to receive new post updates and weekly newsletters directly in your inbox:

Send Me:

Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /home/kjasiewicz21/webapps/katiescucina/wp-content/themes/katiescucina/single.php on line 74

Leave a Comment