Italian Vegetarian Stuffed Mushrooms
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5.0
267 reviews
Excellent
Italian Vegetarian Stuffed Mushrooms
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These Italian Vegetarian Stuffed Mushrooms are a great make-ahead recipe for dinner or an appetizer! They're packed with flavor from the fresh herbs, shallots, garlic, and parmesan cheese.
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Ingredients
- 12 whole mushrooms about 2 inches in diameter (I used small portobello mushrooms)
- 1/4 cup extra-virgin olive oil divided
- 1/4 cup shallots finely diced (or onion)
- 2 cloves garlic minced
- 3 tablespoons fresh parsley finely chopped, plus more for garnish
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan Cheese fresh grated, see notes
- 1/2 teaspoon dried oregano or 1 teaspoon finely chopped fresh
- kosher salt to taste
- black pepper to taste
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Instructions
- Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel. Don't wash them with water, as this will affect their texture.
- Remove the stems from the mushrooms. Cut off and discard the tough ends. Finely chop the stems.
- Heat a skillet (I used nonstick) over medium heat. Add 2 tablespoons olive oil.
- Add the shallots, garlic, mushrooms, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes.
- In a medium bowl, mix the sautéed mushroom mixture with the breadcrumbs, parmesan cheese, oregano, and salt + pepper to taste.
- Place the mushrooms in a baking dish. Stuff them with the mixture, pressing down to get as much in as possible. Use ALL the stuffing- some of it may not fit and fall off the sides, this is OK!
- Drizzle the remaining two tablespoons olive oil on top of the stuffed mushrooms.
- Cover the baking sheet with foil. (At this point, you can refrigerate the mushrooms for up to a day to be baked later.)
- Bake at 375 degrees for 20 minutes. Remove foil and bake 10-15 more minutes, until mushrooms are golden and bubbling.
- Serve hot or warm.
Notes
- Make it vegan: omit the parmesan cheese and add a little more salt, or use a vegan cheese.
- Make it ahead: Assemble the stuffed mushrooms without baking up to 24 hours in advance, then bake as directed when you are ready.
- Parmesan cheese may not be suitable for strict vegetarian diets, since it traditionally uses animal rennet as an ingredient. You can sometimes find vegetarian suitable parmesan cheese (or gruyere) that uses microbial enzymes or vegetable rennet- just make sure to read the label on the package.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
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Calories
215kcal
(11%)
Carbohydrates
13g
(4%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
4mg
(1%)
Sodium
204mg
(9%)
Potassium
234mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
300IU
(6%)
Vitamin C
5.7mg
(6%)
Calcium
110mg
(11%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 204mg | 9% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 110mg | 11% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
267 reviews
Excellent
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