Mushrooms & zucchini mini-puddings

Today I propose another healthy & light dish as an entrée or appetizer for these Christmas days.

I’m aware that every family has their own traditional main dish on the Xmas table: the classic stuffed turkey or a marvellous beef Wellington… and I do not have any intention to break that tradition 😉

But why not innovate the entrées?

I wrote down the ingredients I used for these mini-puddings but you can vary them depending on your taste, like adding green asparagus, or using leek instead of onions… I strongly recommend not skipping the sun-dried tomatoes though, they add a terrific taste.

For 6 mini-puddings:

1 zucchini

2 onions

200 gr. mushrooms (portobellos, shitakes, boletus…)

6-7 sun-dried tomatoes

1 egg

4 egg whites

salt, black pepper

extra virgin olive oil


< 1 hour before cooking, put the sun-dried tomatoes in a bowl with water to re-hydrate them. >

Preheat the oven to 200 degrees.

Finely chop the onion and mushroom.

Cook them in a pan with a drizzle of olive oil, salt & pepper to taste for about 5 min at mid-heat.

Cut the zucchini lengthwise, making fine strips. (With a peeler it is very easy)

Put 2 or 3 zucchini strips in each muffin mould making like a cross.

Beat the egg and the egg whites.

Finely chop the re-rehydrated tomatoes.

Put in a bowl the beaten eggs, mushrooms and tomatoes. Mix it carefully and fill in the moulds. (Don’t fill them up completely because while baking the mix will grow in volume.) Close the moulds with the end tips of the zucchinis.

Bake them for 12-14 min. at 200 degrees.

Leave them to cool and take them out of the moulds.

Ready to eat!

If you are not one to cook Xmas dinner, no problem! You can prepare this dish any other day. Actually it’s just a kind of mushroom-scramble egg nicely presented. 🙂


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