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Prep Time: 15 minutes  •  Cook Time: 25 min •  Total Time: 40 min •  Makes: 6 servings

An easy to make appetizer perfect for holiday entertaining or as a side to chicken, pork or beef dishes.



1 pack Baby Bella Mushrooms, wiped clean, stalks removed
1 small zucchini, peeled and grated
1 clove garlic, finely chopped
1 tbsp fresh basil, finely chopped
2 tbsp freshly grated Parmesan cheese
2 tbsp Gluten-free Watusee Chickpea Crumbs
1 tbsp white onion, finely chopped
2 oz. shelled walnuts, toasted and chopped
2 tbsp extra virgin olive oil
Fresh mozzarella, diced into small cubes (about 1/2 cup)
salt and pepper



  1. On baking sheet drizzle some olive oil and then brush the mushrooms caps with the oil as well and line them up in rows. Preheat oven to 350°F.
  2. Grate the zucchini and then place it in a paper towel and squeeze out all the excess water and then place the dry zucchini in a mixing bowl. Add Parmesan cheese, basil, chickpea crumbs, onion, chopped walnuts, garlic, salt and pepper (to taste), and mix well to combine.
  3. Add mozzarella cubes to each mushroom cap and then fill each one with the zucchini mixture. Top each mushroom cap with remaining mozzarella cubes.
  4. Bake for 20-25 minutes until done, and cheese is bubbly and lightly browned.
  5. Garnish with a little more chopped basil and serve.
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