Stuffed zucchini with mushroom and mango creamy rice

Difficulty: ★☆☆


  • 4 Zucchinis.
  • 1/3 lb Bomba rice.
  • 5 oz Mushrooms.
  • 1 Mango.
  • 3/4 cup Cream.
  • 1 Bunch of asparagus.
  • 1/4 Cup mild olive oil (0.4°).
  • Aromatic herb oil.
  • 4 oz Cream cheese.
  • 1/4 Cup port wine.
  • Salt and black pepper.

Category: First course


Cut the zucchini in half  leaving the skin on. Empty with a fruit baller or a spoon. Reserve the pulp and cook the shell in water with a pinch salt just until crispy tender so that they don’t break. Cook rice in abundant salted water. Drain and cool. Peel mango and cut into a fine Brunoise. Sauté julienned mushrooms  and zucchini pulp in a Nonstick aluminum Magefesa pan. Flambé with the wine. Add mango and rice. Sauté a bit, then incorporate diced cheese and cream.
Cook until  rice gets a creamy texture. Season with salt and pepper. Cook the asparagus in abundant salted water and a tablespoon of sugar for about 5 minutes. Drain. Process wild asparagus in a Protech Magefesa blender incorporating the olive oil  gradually to achieve a stable emulsion. If  it´s too thick, add a little of the asparagus cooking water.
Fill the zucchini shells with the creamy rice. Place in an oven proof dish and cook at 355°F until cheese melts and browns a little. Place the au gratin zucchinis  in a serving  dish with a base of wild asparagus sauce. Drizzle with the aromatic herb oil.