Italian Vegetarian Stuffed Mushrooms
User Reviews
5
Italian Vegetarian Stuffed Mushrooms
Description
This recipe uses small portobello mushrooms cleaned gently without water to preserve texture. The stems are chopped and sautéed with shallots, garlic, and parsley in olive oil to soften and develop flavor. This mixture is then combined with breadcrumbs, Parmesan cheese, oregano, salt, and black pepper to create a moist stuffing that fills the mushroom caps generously.
The mushrooms are drizzled with olive oil and covered with foil while baking, which ensures they steam gently to tenderize without drying out. The mixture inside provides a textured and cheesy filling that complements the meaty mushrooms.
These stuffed mushrooms fit well as an appetizer or side dish in Italian-themed meals. They can be prepared in advance and baked when ready to serve.
Options include omitting Parmesan for a vegan version (adding salt for flavor) or using vegetarian-friendly cheeses. Note that Parmesan typically contains animal rennet, so vegetarians should choose alternative cheeses carefully.
Ingredients
- 12 mushroom about 2 inches in diameter (I used small portobello mushrooms, whole
- 1/4 cup extra-virgin olive oil divided
- 1/4 cup shallot finely diced (or onion
- 2 cloves garlic minced
- 3 tablespoons parsley finely chopped, plus more for garnish, fresh
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan Cheese fresh grated, see notes
- 1/2 teaspoon oregano or 1 teaspoon finely chopped fresh, dried
- kosher salt to taste
- black pepper to taste
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
- To make vegan, omit Parmesan and adjust salt to compensate for flavor loss.
- You can assemble the mushrooms up to 24 hours ahead and bake them just before serving.
- Use vegetarian-friendly cheeses or check labels when avoiding animal rennet.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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