Vegetarian Stuffed Mushrooms
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5.0
1,002 reviews
Excellent
Vegetarian Stuffed Mushrooms
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These Vegetarian Stuffed Mushrooms are perfect to serve as appetizers at your next holiday gathering. They are flavorful, cheesy crowd pleasing finger foods
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Ingredients
- 18 medium mushrooms destemmed and stems diced
- cooking spray
- 2 tablespoons olive oil
- ¼ cup small onion minced
- 2 garlic cloves minced
- ½ cup walnuts chopped
- 4 sprigs fresh thyme cleaned, chopped
- ½ cup can chickpeas
- ½ cup Parmesan Cheese divided
- 1 tablespoon parsley chopped
- 2 teaspoons balsamic vinegar
- ¼ teaspoon salt plus more for salting the mushrooms
- ¼ teaspoon black pepper
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Instructions
- Preheat oven to 400°F with a baking tray inside.
- In a small saucepan over medium heat, heat the olive oil. Add the onions, mushroom stems and garlic, and cook for 5 minutes or until fragrant and slightly reduced. Add the walnuts and thyme, and cook for 1 minute to toast the walnuts lightly. Remove from heat and set aside.
- In a small bowl, combine the chickpeas, ¼ cup of parmesan, parsley, balsamic vinegar, salt and pepper and use a fork to combine and mash to form a paste-like texture. Transfer the walnut mixture on top of the chickpea mixture and stir to combine.
- Carefully place the mushrooms on the hot tray, spray with cooking spray and season lightly with salt. Spoon the filling into the mushrooms, and top with the remaining parmesan cheese.
- Bake the preheated oven until the mushrooms are cooked through and the cheese has melted, about 15 minutes. Serve warm.
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container. They will last up to 4 days in the fridge. To reheat, place in the microwave for a 30 seconds or in the oven at 350°F for 5 minutes.
- Make ahead: You can stuff the mushrooms up to 24 hours ahead of time and keep them covered in the fridge.
- Freezer Instructions: Stuff the mushrooms and then freeze them unbaked on a tray. Once frozen, transfer them to freezer bags and they will keep for up to 3 months.
- Substitutions: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of walnuts, you can use any other nuts.
- Instead of chickpeas, you can substitute other legumes like white beans.
- Make them vegan by omitting or substituting the parmesan.
Nutrition Information
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Calories
170kcal
(9%)
Carbohydrates
7g
(2%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
5g
Cholesterol
6mg
(2%)
Sodium
273mg
(11%)
Potassium
286mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
158IU
(3%)
Vitamin C
4mg
(4%)
Calcium
123mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 6mg | 2% |
| Sodium | 273mg | 11% |
| Potassium | 286mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,002 reviews
Excellent
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