These stuffed zucchinis with creamy garlic mushrooms, known as bubangos rellenos de champiñones, are filled with flavors, made with simple everyday ingredients, and all done in about 40 minutes. Serve them as a tapas appetizer or even as a side dish. Next to some roasted potatoes and pan-grilled fish.
To make this recipe, I used small to medium-sized zucchinis. You can use any size you like. The filling makes enough to stuff about 4 medium-sized zucchinis. Either way, when scooping out the pulp, make sure to leave a border at the ends. This will ensure the filling stays in the zucchini.
To make the filling, I used onions, white mushrooms, garlic, dried thyme, flour, milk, and shredded cheese. I used a Spanish Manchego cheese, but you can use any cheese you like. You can also add in a dash of crushed red pepper for a spicy kick.
TIPS & TRICKS to Make this Recipe: These stuffed mushrooms will hold for up to 3 to 4 days in the fridge and up to 3 months in the freeze. You can also make them ahead of time (up to 3 days) and then bake when ready.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make The Famous Stuffed Zucchini from the Canary Islands
Stuffed Zucchini with Creamy Garlic Mushrooms | Bubangos Rellenos de Champiñones
Ingredients
- 3 zucchini
- 3 tbsp extra virgin olive oil 45 ml
- 1 small yellow onion (finely chopped)
- 11 oz white mushrooms (thinly sliced) 300 grams
- 4 cloves garlic (roughly chopped)
- 1/2 tsp dried thyme 0.50 grams
- 1 tbsp all purpose flour 8 grams
- 1/2 cup low fat milk 120 ml
- 1 cup shredded Manchego cheese 120 grams
- sea salt & black pepper
- chopped chives for garnish
Instructions
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Cut off 1/2 inch (1.25 cm) from each end of the zucchinis, then cut each one in half lengthwise, and using a spoon, gently scoop out the pulp, making sure to leave a border at the ends, then season the insides with salt and place the zucchinis cut side down over paper towels
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In the meantime, heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes, add in the chopped onion and mix continuously, after 2 to 3 minutes and the onions are slightly translucent, add in the sliced mushrooms and a dash of salt, mix together, and then mix every 1 to 2 minutes so everything evenly sautés
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In the meantime, add the zucchini pulp into a fine sieve, and using a wooden spoon, push down to remove any of the excess water
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Once the mushrooms are lightly browned, about 7 to 8 minutes, add in the zucchini pulp, continue to sauté for 3 to 4 minutes, then add in the chopped garlic, dried thyme, and season with salt & pepper, mix continuously for 1 minute, then add in the flour and mix continuously for 1 minute, then add in the milk at room temperature, and gently mix together for 3 to 4 minutes or until you get a thick and creamy sauce, then turn off the heat, add in 1/2 cup (60 grams) shredded cheese, and mix together until well mixed
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After leaving the zucchinis for 15 minutes, pat the insides completely dry, then stuff each one with the creamy mushroom filling, and then add them over a baking tray lined with parchment paper and top off with the remaining 1/2 cup (60 grams) shredded cheese, making sure to evenly spread it around each stuffed zucchini
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Add the baking tray into a preheated oven, 200°C - 400°F, for 20 minutes or until the cheese is melted and golden baked
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Transfer the stuffed zucchinis into a serving dish and top off with chopped chives, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)
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