Vegetarian Stuffed Mushrooms
User Reviews
4.5
Vegetarian Stuffed Mushrooms
Description
Vegetarian Stuffed Mushrooms feature cleaned large mushrooms hollowed and partially baked to release moisture before stuffing. The filling includes finely chopped mushroom stems sautéed with diced fresh and roasted red bell peppers, onions, and seasoned with oregano, salt, and pepper. Combining this mixture with fresh parsley, breadcrumbs, and grated Parmesan cheese yields a flavorful stuffing. The mushrooms are then filled generously and baked to meld flavors and achieve a tender yet firm texture. This method helps keep the mushrooms moist while delivering a savory herbaceous bite with a subtle crunch from the cheese and breadcrumbs.
The sautéed vegetable blend brings a sweet and aromatic element that complements the earthiness of the mushrooms. Baking brings a slight caramelization, enhancing depth. These stuffed mushrooms serve well warm, either as an appetizer or side dish, fitting varied meal occasions.
Leftovers store well refrigerated up to four days. Preparing the filling or assembling the mushrooms a day ahead and baking them shortly before serving helps for easier meal planning and fresh results.
Ingredients
- 40 large white mushrooms
- 1 red bell pepper
- ¼ cup red bell pepper chopped, roasted
- ½ medium onion
- 3 green onions
- 1 teaspoon oregano
- 6 tablespoons breadcrumbs
- 4 tablespoons Parmesan Cheese grated
- ¼ cup parsley fresh
- 2 tablespoons olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat oven to 400℉.
- Clean the mushrooms and gently remove the stems from them.
- Place the mushrooms stem side down on a baking sheet and bake until the liquid leaks out of them then place the mushrooms stem side down on some paper towels to soak up any additional liquid.
- Chop up about half the mushroom stems in very small pieces. Chop the onion, green onions, red bell pepper, roasted pepper and parsley.
- Heat 2 tbsp of olive oil in a skillet. Add the mushrooms stems, red pepper, roasted pepper, green onion and onion to the skillet and saute. Add the oregano and salt and pepper. Saute for about 5 minutes until pepper and onion are tender.
- Transfer the stuffing to a bowl and let it cool a bit. Add the parsley, breadcrumbs and Parmesan cheese and mix well.
- Place the mushrooms stem side up on the baking sheet and fill them with the stuffing, generously.
- Bake for 15 minutes.
- Serve warm.
Notes
- Refrigerate leftovers in an airtight container for up to four days to maintain freshness.
- For convenience, assemble these mushrooms the day before and bake just before serving for optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Serving | 4mushrooms | |
| Calories | 85kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 247mg | 10% |
| Potassium | 366mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 572IU | 11% |
| Vitamin C | 22mg | 24% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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