Cheese-stuffed zucchini and mushrooms
Cheese-stuffed zucchini and mushrooms Tnuva

Serves 2-3


  • 6 Portobello mushrooms, without stems
  • 20 cherry tomatoes
  • 4-5 tablespoons olive oil
  • Salt and Pepper to taste
  • 3 sprigs of fresh thyme (optional)
  • 2 garlic cloves, crushed
  • ¾ cup Tnuva Mozzarella Cheese, cubed


Preheat the oven to 350°F and cover a baking pan with parchment paper.

Toss the cherry tomatoes with olive oil, salt, pepper and thyme

Roast the tomatoes for 20 minutes. Remove from the oven and season with garlic

Turn the oven to 375°F. Arrange the mushrooms face up on a large baking pan covered with wax paper. Place cherry tomatoes and cheese cubes in each mushroom and drizzle with a touch of olive oil.

Roast in the oven for 15 minutes until the cheese is hot and melted. Serve hot

To use with zucchini:

Cut zucchini into wide chunks.

Remove the insides of each chunk, leaving room to stuff the zucchini – make sure each slice has at least ½ inch at the bottom.

Place the zucchini “boats” alongside the cherry tomatoes and season as directed above. Roast for about 20 minutes.

Fill the zucchinis with the tomatoes and cubes of cheese and roast again for 15 minutes. Serve hot and enjoy.

Pesach is a time of family and food. Lighten up the week-long holiday with these fresh dairy recipes from Tnuva. Using only wholesome ingredients, these recipes created by a leading Israeli chef give a special flare to the upcoming holiday.

All Tnuva products mentioned are available Kosher for Pesach at local kosher grocery stores across North America.