Vegetarian Stuffed Mushrooms
User Reviews
5
Vegetarian Stuffed Mushrooms
Description
This recipe uses medium mushrooms hollowed out and filled with a mixture made by sautéing diced mushroom stems with onions, garlic, chopped walnuts, and fresh thyme in olive oil until fragrant and lightly browned. This combination is then folded into a mashed chickpea mixture blended with parmesan cheese, parsley, balsamic vinegar, salt, and pepper.
The assembled mushrooms are placed on a hot baking tray sprayed with cooking spray and seasoned with salt, then topped with parmesan cheese and baked at 400°F for about 15 minutes. The result is tender mushrooms with a flavorful, textured filling combining creamy, nutty, and tangy elements.
This vegetarian dish works well as an appetizer or part of a light meal. The walnuts add a toasted crunch, while the balsamic vinegar introduces subtle acidity. The parmesan finishes the stuffed mushrooms with a savory golden top.
Leftovers keep well in the fridge for up to 4 days and reheat quickly. They can also be prepared in advance or frozen unbaked.
Ingredients
- 18 mushroom destemmed and stems diced, medium
- cooking spray
- 2 tablespoons olive oil
- ¼ cup onion minced, small
- 2 garlic minced, cloves
- ½ cup walnuts chopped
- 4 thyme cleaned, chopped, sprigs, fresh
- ½ cup chickpeas canned
- 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
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.
Notes
- Store leftovers in an airtight container for up to 4 days; reheat in microwave for 30 seconds or oven at 350°F for 5 minutes.
- Stuff mushrooms up to 24 hours ahead and keep covered in the refrigerator before baking.
- Freeze unbaked stuffed mushrooms individually on a tray, then transfer to freezer bags for up to 3 months.
- Common substitutions include other nuts for walnuts or legumes like white beans instead of chickpeas.
- Make vegan by omitting or substituting the parmesan cheese.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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