Calabacines rellenos de champiñones cremosos al ajo

Ingredientes

• 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

Preparación

1. 1

   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

2. 2

   In the meantime, heat a large fry pan with a medium heat and add in the olive oil

3. 3

   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

4. 4

   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

5. 5

   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

6. 6

   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

7. 7

   Add the baking tray into a preheated oven, 200°C - 400°F, for 20 minutes or until the cheese is melted and golden baked

8. 8

   Transfer the stuffed zucchinis into a serving dish and top off with chopped chives, enjoy!