VEGETARIAN STUFFED MUSHROOMS
Easy vegetarian stuffed mushroom recipe for the holidays.
Provided by DBURKOTT
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush both sides of each mushroom cap with Italian dressing. Arrange mushrooms on a baking sheet, gill-sides up.
- Bake in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms. Leave the oven on.
- Heat butter in a pot over medium-high heat. Saute onion and garlic in the hot butter until soft, 5 to 7 minutes. Stir spinach, cream cheese, Parmesan cheese, and 3 tablespoons bread crumbs into the onion mixture until combined.
- Divide spinach mixture over mushroom caps; sprinkle with remaining bread crumbs. Return mushrooms to the oven.
- Bake in the preheated oven until topping is golden brown and cheese is melted, about 10 minutes.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 9.4 g, Cholesterol 48.3 mg, Fat 18.8 g, Fiber 2 g, Protein 6.1 g, SaturatedFat 10.6 g, Sodium 336.8 mg, Sugar 2.8 g
STUFFED MUSHROOMS
For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 28 mushrooms
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams
VEGETARIAN STUFFED MUSHROOMS
Steps:
- Preheat oven to 400 F degrees.
- 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.
Nutrition Facts : ServingSize 4 mushrooms, Calories 85 kcal, Carbohydrate 9 g, Protein 4 g, Fat 4 g, Cholesterol 1 mg, Sodium 246 mg, Fiber 1 g, Sugar 3 g
VEGETARIAN GARLIC STUFFED MUSHROOMS
These mushrooms are a great side for 4, a light meal for 2 or as an appetiser to pass around at a party because they are small enough to be eaten whole. They are best served warm but still delicious at room temperature. Refer to the notes for directions to prepare ahead. Love loading it up with great garlic flavour!
Provided by Nagi | RecipeTin Eats
Categories Light Lunch Side
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 180C/350F.
- Break the stalks off the mushrooms, being careful to keep the caps in one piece.
- Pile the caps into a baking dish or tray. Drizzle over 1 tbsp olive oil and toss to coat. Spread the mushrooms out on the tray, cup side up.
- Finely chop the stalks.
- Heat 1 tbsp olive oil in a fry pan over medium high heat.
- Add the mushroom stalks and garlic and sauté for 1 1/2 to 2 minutes until softened.
- Add the panko bread crumbs and sauté for 1 to 2 minutes until it becomes a light golden colour.
- Remove pan from heat and toss through salt, pepper, parsley and thyme leaves.
- Use a teaspoon to spoon panko filling into each mushroom cup. Don't worry about spillage! Just pile the filling into each cup as well as you can.
- Drizzle over remaining 1 tbsp of olive oil and bake for approximately 10 minutes, or until the mushrooms are softened (but not soft. They will go soggy and lose their shape).
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 97 g, Calories 140 kcal, Carbohydrate 8.5 g, Protein 3.3 g, Fat 11.4 g, SaturatedFat 2 g, Sodium 175 mg, Fiber 1.1 g, Sugar 1.3 g
VEGETARIAN STUFFED MUSHROOMS
These Vegetarian Stuffed Mushrooms are perfect to serve as appetizers at your next holiday gathering. They are flavorful, cheesy crowd pleasing finger foods
Provided by Yumna Jawad
Categories Appetizer
Time 25m
Number Of Ingredients 13
Steps:
- 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 until fragrant and slightly reduced, about 5 minutes. Add the thyme and walnuts, and cook to toast the walnuts lightly, about 1 minute. Remove from heat and set aside.
- In a small bowl, combine the chickpeas, parmesan cheese, parsley, salt and pepper. Use a fork to combine and mash the chickpeas to form a paste-like texture. Transfer the nut mixture on top of the chickpea mixture and stir to combine.
- Carefully place the mushrooms on the hot tray and spray with cooking spray. Spoon the filling into the mushrooms, and top with the remaining parmesan cheese.
- Bake the preheated oven uncovered until the mushrooms are cooked through and the cheese has melted, about 15 minutes. Serve warm.
Nutrition Facts : Calories 179 kcal, Carbohydrate 9 g, Protein 8 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 236 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
VEGETARIAN STUFFED MUSHROOMS RECIPE
This meatless version of stuffed mushrooms is a real crowd pleaser! Mix and sauté a few ingredients for a light filling that is seasoned just right.
Provided by Cheryl Najafi
Categories appetizers
Time 1h5m
Number Of Ingredients 9
Steps:
- Clean mushrooms, pat dry then gently remove the stems from the caps-be careful not to break the caps! Set caps aside and chop stems into small pieces.
- Melt butter in a skillet over medium-high heat. Add minced garlic, stir for approximately 1 minute then add mushroom stems and chopped spinach. Sauté for approximately 5 more minutes.
- Place a colander in the sink and carefully pour the spinach and mushroom mixture into it. Use a wooden spoon to press the spinach against the side of the colander to squeeze as much liquid out as possible.
- Return the spinach and mushroom mixture to the skillet over medium-high heat and cook for just a few seconds to remove any remaining moisture. Stir in the heavy cream then heat until just boiling and reduce the liquid by half.
- Remove from heat and add Parmesan cheese, pepper and salt. Stir until combined.
- Pre-heat oven to 400 degrees. Lightly brush mushroom caps with olive oil and place on a jelly roll pan or large rimmed cookie sheet.
- Spoon the spinach mixture into each cap, mounding slightly. Bake for 30 minutes.
- Remove stuffed mushrooms from the oven, dust with a little more Parmesan cheese and serve hot! Enjoy!
Nutrition Facts : Calories 35 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 44 mg, Fiber 0.4 g, Sugar 0.4 g, UnsaturatedFat 1.2 g, ServingSize 1 serving
ITALIAN VEGETARIAN STUFFED MUSHROOMS
Steps:
- 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.
Nutrition Facts : Calories 215 kcal, Carbohydrate 13 g, Protein 6 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 204 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MEATLESS STUFFED MUSHROOMS
These tasty stuffed mushrooms are an original recipe I have come up with over the years. They are meatless and they are also gluten-free and lactose-free. The recipe uses Parmesan cheese but Parmesan cheese is a hard cheese which is tolerable by most people even with lactose sensitivity. Whenever I make these there are never any left overs so I think they're pretty good.
Provided by Michelle of the shi
Categories Vegetable
Time 40m
Yield 16 caps, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Clean the mushrooms and separate the caps from the stems, keeping the stems to use later.
- Slice off a thin piece across each cap's inside so the mushroom's opening becomes wider and flatter. Also save these mushroom scraps.
- Place your mushroom caps, open-side-up, on a large cookie sheet or non-stick pan (pizza pans work nicely).
- In a food processor, combine garbanzo beans, mushroom pieces and onion. Chop them into a fine, nearly paste-like consistency.
- In a skillet, saute garlic in margarine, then place the processed combination in the pan and cook over medium-high heat.
- Stir in oil, corn meal, basil, parmesan cheese and salt.
- Keep mixing well as you continue to cook the ingredients together for about 2-3 minutes.
- Allow the stuffing to sit in the pan and cook for a few minutes, browning and crusting slightly. Turn, and brown the other side.
- After approximately 7-8 minutes, the stuffing is ready to be scooped into the mushroom caps. (Spritzing the mushroom caps with cooking oil is recommended.).
- Using a normal kitchen spoon, scoop generous mounds of the stuffing into each cap, pressing firmly to create packed mounds on each cap. Any leftover stuffing can be sprinkled around the caps.
- Bake at 350° for 20-25 minutes.
Nutrition Facts : Calories 326.7, Fat 16.3, SaturatedFat 4.9, Cholesterol 16.5, Sodium 466.2, Carbohydrate 33.8, Fiber 5, Sugar 5, Protein 13.8
VEGETARIAN STUFFED MUSHROOMS
Mixed with a blend of parsley, basil, oregano and bread crumbs, soy crumbles make a delightful addition to these savory stuffed mushrooms. Arline Aaron of Brooklyn, New York shares the recipe.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 appetizers.
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms and chop; set mushroom caps aside. In a large nonstick skillet coated with cooking spray, saute stems and onion in oil until tender. Stir in the bread crumbs, meat crumbles and seasonings; cook until bread crumbs are lightly browned. Cool slightly. , Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until heated through and mushrooms are tender. Serve warm.
Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 111mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
MEATLESS STUFFED MUSHROOMS
I love stuffed mushrooms but not the calories that come with it. I always have veggies on hand and this turned out to be a hit with my family.
Provided by Lizable
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine zucchini, carrots, water chestnuts, pine nuts, and garlic in a mixing bowl. Season with salt and pepper.
- Heat oil in a skillet over medium heat. Add vegetable mixture and cook until slightly soft, 3 to 5 minutes. Remove from heat and return to the mixing bowl to cool.
- Add Parmesan cheese to the cooled vegetables; mix to combine. Fill each mushroom with a generous amount of vegetable mixture, sprinkle cayenne pepper on top, and place on a baking sheet.
- Bake in the preheated oven until mushrooms are tender, about 12 minutes.
Nutrition Facts : Calories 26.4 calories, Carbohydrate 1.7 g, Cholesterol 0.7 mg, Fat 1.8 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 29.9 mg, Sugar 0.7 g
EASY VEGETARIAN STUFFED MUSHROOMS
Make and share this Easy Vegetarian Stuffed Mushrooms recipe from Food.com.
Provided by TVan8879
Categories Vegetable
Time 27m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute chopped mushroom stems with garlic and onion.
- Combine all the cheese with some salt and pepper to taste.
- Add the mushroom/garlic/onion mix to the cheese.
- Combine it all and fill in the mushroom caps
- Bake at 350 for 15 minutes.
- Broil for another 5 minutes.
Nutrition Facts : Calories 60.3, Fat 4, SaturatedFat 2.4, Cholesterol 12.7, Sodium 109.4, Carbohydrate 2.4, Fiber 0.5, Sugar 1, Protein 4.2
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
Vegetarian stuffed portobello mushrooms, overflowing with a creamy blend of three cheeses and crowned with crisp savory breadcrumbs.
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 35m
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Scrape black gills out of mushrooms with a spoon and remove stem.
- Brush outsides (tops) of mushroom caps lightly with olive oil. Place mushrooms on a parchment paper lined baking sheet, gill side up; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
- In a small bowl, mix together ricotta, tomatoes, mozzarella, Parmesan, basil, and ⅛ teaspoon black pepper. Fill mushroom caps with cheese mixture.
- In a small skillet over medium heat, melt butter. Add garlic, stirring constantly for one minute. Remove from heat. Stir in panko, parsley, oregano, and salt until combined.
- Spread panko mixture evenly over cheese filling.
- Bake mushrooms in the preheated oven until tender and cheese is melted, about 15 to 17 minutes.
Nutrition Facts : Calories 255 kcal, Carbohydrate 18 g, Protein 14 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 520 mg, Fiber 2 g, Sugar 6 g, TransFat 0.1 g, UnsaturatedFat 7 g, ServingSize 1 serving
VEGETARIAN STUFFED MUSHROOMS
Vegetarian stuffed mushrooms are a delicious, flavorful, healthy, and nutritious appetizer. Plus, quick and easy to make in under 30 minutes including prep!
Provided by Sam | Ahead of Thyme
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Line a large half sheet baking pan with parchment paper and set aside.
Nutrition Facts : ServingSize 1 stuffed mushroom, Calories 48 calories, Sugar 1.8 g, Sodium 124.4 mg, Fat 1.1 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 0.8 g, Protein 3.4 g, Cholesterol 1.8 mg
GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)
Make these lower fat by using reduced fat sour cream and cream cheese ---to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight --- You may use about 1/2 teaspoon dried basil or oregano in place of fresh, or just omit the herbs completely --- these are *very* good I have made them many times in the past :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 28m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
- Cover and chill until ready to use if not using right away.
- Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
- Sprinkle with tops of the caps lightly with salt and pepper.
- Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
- Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
- Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
- Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.
Nutrition Facts : Calories 176.2, Fat 11.9, SaturatedFat 5.1, Cholesterol 24.4, Sodium 176.3, Carbohydrate 13.5, Fiber 6.2, Sugar 5.2, Protein 7
GREEK-STYLE VEGAN STUFFED MUSHROOMS {DAIRY FREE}
These Greek-style vegan stuffed mushrooms are packed with that Mediterranean flavor you love! And they're perfect as a main dish or as a side to share!
Provided by Delicious Everyday
Categories Appetizer Main Course Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.
- Spray mushroom caps with olive spray on both sides. Sprinkle liberally with salt and pepper. Place the mushrooms stem-side up on a baking sheet.
- Heat 1 tbsp olive oil in a large, non-stick pan over medium heat. Add onion and cook for 3-4 minutes, until softened. Add roasted red peppers, garlic, oregano, and dill. Cook for 2-3 minutes. Add the spinach and cook until wilted, about 2-3 more minutes. Stir in breadcrumbs and vegan feta cheese (if using). Cook for 1-2 minutes until heated through, and remove from heat.
- Spoon the filling into the four mushroom caps. Bake for 20-25 minutes, until mushrooms are softened and slightly browned.
Nutrition Facts : Calories 165 kcal, Carbohydrate 22 g, Protein 8 g, Fat 6 g, Sodium 263 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
STUFFED PORTOBELLO MUSHROOMS
These vegetarian stuffed portobello mushrooms are a healthy recipe packed with baby spinach, marinara, and topped with mozzarella cheese.
Provided by Elizabeth Lindemann
Categories Main
Time 45m
Number Of Ingredients 10
Steps:
- Preheat your oven to 425 degrees F. Arrange a wire baking rack inside a rimmed baking sheet (lined with foil, if desired).
- Wash the portobello mushrooms off and dry with clean paper towels. Use a paring knife to slice the stems off, and use your hands to pull off any soft parts of the mushroom along the edge that overlaps the gills. Reserve these parts.
- Place the mushrooms stem side down on the rack in the baking sheet. Brush with 1/2 tablespoon of olive oil and season with salt and pepper. Turn them stem side up and repeat on the other side with the remaining 1/2 tablespoon olive oil. Roast in preheated oven for 20 minutes.
- While the mushrooms are roasting, chop up the stems and any other scraps from the mushrooms. Sauté the onion and chopped mushroom in 1 tablespoon of the olive oil in a medium skillet over medium-high heat with a pinch of salt and pepper until softened and starting to brown (about 3 minutes). Add the baby spinach and sauté until wilted (about 1 minute). Add the chopped garlic and sauté until fragrant (about 1 minute). Add the marinara sauce (1 cup) and stir together. Turn off heat.
- In a small bowl, mix together the breadcrumbs (1/4 cup), remaining 1 tablespoon of olive oil, dried oregano (1 teaspoon), and a pinch of salt and pepper.
- Remove mushrooms from oven. You may notice pools of liquid inside each cap. Use a paper towel held by tongs to press down in each cap to absorb as much liquid as you can.
- Divide the marinara mixture evenly into each mushroom cap, followed by 1/4 cup of mozzarella cheese on each. Sprinkle each evenly with the breadcrumb mixture.
- Continue baking at 425 degrees F for 10-15 more minutes, until cheese is melted and breadcrumbs are toasted. Serve hot.
Nutrition Facts : ServingSize 1 stuffed mushroom, Calories 255 kcal, Carbohydrate 16 g, Protein 11 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 567 mg, Fiber 3 g, Sugar 7 g
GREEK STUFFED MUSHROOMS
A meaty portobello filled with spinach, tomato, kalamata olives, and feta cheese.
Provided by Shelby Law Ruttan
Categories Main Course
Time 28m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400° F. Combine 2 tablespoons of the olive oil, and garlic.
- Place the mushroom cap side up on a baking sheet. Brush the mushrooms using a silicone pastry brush with the olive oil mixture. Bake the mushrooms for 8 minutes.
- Combine the spinach, tomatoes, feta, olives, oregano, and the remaining olive oil in a medium bowl. Fill the mushrooms with the spinach mixture. Bake 10 minutes, or until the tomatoes begin to wilt.
Nutrition Facts : Calories 258 kcal, Carbohydrate 12 g, Protein 8 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 22 mg, Sodium 1017 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 14 g, ServingSize 1 serving
EASY VEGETARIAN STUFFED MUSHROOMS
These vegetarian stuffed mushrooms are quick and easy to make. You only need a handful of ingredients and your guests will love them.
Provided by LaDonna Langwell
Categories Stuffed Mushrooms
Time 35m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
- Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
- Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
- Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 6.5 g, Cholesterol 28.5 mg, Fat 10.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 135.1 mg, Sugar 1.8 g
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VEGETARIAN STUFFED MUSHROOMS WITH HERBS AND CHEESE
From vegrecipesofindia.com
5/5 (4)Total Time 35 minsCategory Snacks, StartersCalories 167 per serving
- First rinse and wipe dry 400 grams white button mushrooms. Slice off a bit of the muddy part of the stalks and discard them. Then just break stalk from each of the mushrooms.
- Now with a small spoon place the stuffing in each mushroom cap. Before you begin stuffing the mushroom caps, preheat your oven at 180 degrees celsius for 15 to 20 minutes.
MEDITERRANEAN STUFFED MUSHROOMS (VEGETARIAN) RECIPE ...
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5/5 (4)Calories 32 per servingServings 12
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Estimated Reading Time 1 min
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VEGETARIAN STUFFED MUSHROOMS - WENDY POLISI
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STUFFED MUSHROOMS - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
5/5 (1)Servings 6
- Toss the mushrooms, oil, salt, and pepper in a small bowl. Place them on the cooking trays of the Deluxe Air Fryer.For the filling, grate the mozzarella with the Microplane® Adjustable Coarse Grater. Finely chop the green onions. Add the mozzarella, onions, and remaining filling ingredients to a medium bowl and mix well.Use a scoop or spoon to stuff the mushrooms.
VEGETARIAN STUFFED MUSHROOMS RECIPE - HEALTH.COM
From health.com
Servings 4Calories 189 per servingTotal Time 30 mins
- Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and 1/4 teaspoon pepper. Bake until caps are just tender, about 10 minutes.
- Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.
- Divide tomato mixture evenly (about 1/2 cup per mushroom) among portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender. Serve hot.
VEGETARIAN STUFFED MUSHROOMS - COOK WITH MANALI
From cookwithmanali.com
Reviews 37Category Appetizer, Sides, VegetarianCuisine WorldTotal Time 37 mins
- Remove the stems from the mushrooms. To do this, you hold the mushroom in your hand and then twist and pull the stem using your thumb and index finger. Repeat till you have all the stems removed. Don't throw away them stems, we will need them for the filling.
- Bake at 400 F degrees for 10 minutes or till you see mushrooms releasing all their liquids. Remove from oven and after mushrooms have cooled down a bit, transfer them to a kitchen towel so that it soaks up any remaining fluid.
VEGETARIAN STUFFED MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Total Time 30 minsServings 4Calories 189 per serving
- Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and 1/4 teaspoon pepper. Bake until caps are just tender, about 10 minutes.
- Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.
- Divide tomato mixture evenly (about 1/2 cup per mushroom) among portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender. Serve hot.
23 HEALTHY MUSHROOM RECIPES FOR MEATLESS DINNERS | EAT ...
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5/5 (1)Published 2021-12-14Author April Benshosan
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TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Parmesan Stuffed Mushrooms. Clean and chop off the stems of 18 large mushrooms. Sautee stems and green onions and combine with breadcrumbs, Parmesan cheese, Italian herbs, basil, parsley, salt, and pepper.
- Cheese and Herb Stuffed Portobello. These grilled portobello mushrooms are perfect for a summer party and can be a main dish for vegetarians or vegan guests (if you skip the butter and replace cheese with vegan cheese).
- Boursin Stuffed Mushrooms. French Boursin cheese binds together a creamy filling of breadcrumbs, onions, peppers, and artichokes in this recipe. For a gluten-free variation, cook and salt 1/2 cup of quick oats and mix in the mixture as you'd do with breadcrumbs.
- Bread Crumb and Parmesan Stuffed Mushrooms. Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms.
- Blue Cheese Stuffed Mushrooms. Use blue cheese, cream cheese, and chopped scallion to fill portobello or button mushrooms. These mushrooms are compatible with keto and gluten-free diets.
- Sausage Stuffed Mushrooms. Browned pork sausage is the main filler of these mushrooms. Add mozzarella on top and you have a meat-lover's dream appetizer ready in no time.
- Stuffed Mushrooms With Clams. Clams might not be the first ingredient that comes to mind for stuffing mushrooms, but they are an excellent alternative.
- Fontina, Spinach, and Bacon Stuffed Mushrooms. Made from cow's milk, Fontina cheese has a pungent and sweet flavor, and it melts beautifully thanks to its creamy texture.
- Stuffed Mushrooms With Spinach and Ham. Make a filling of minced cooked mushroom stems, onions, ham, garlic, spinach and breadcrumbs. Fill the mushroom caps and top with mozzarella.
- Bacon Stuffed Mushrooms. Your guests will reward you with smiles and appreciation when you serve these bacon and cream cheese stuffed mushrooms. Pan-fry the bacon and sautee onions, green peppers, and chopped mushroom stems in the bacon drippings.
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