SAVORY VEGETARIAN STUFFED MUSHROOMS
These Mexican Vegetarian Stuffed Mushrooms are so moist and delicious. Add to that quick and easy! An absolutely perfect appetizer!
Provided by Cathy
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Serrano Sauce: Rinse tomatoes and serrano pepper. Peel onion and garlic. Place all on a cookie sheet and roast in a 350 degree oven for 15 minutes. Remove and blend all together in a food chopper or blender. Cook over medium heat in a saucepan for a few minutes. Set aside.
- Rinse mushrooms and chop about 1/4 of the end of stems. (Removes rough ends) Break off stems with fingers and chop coarsely. Set aside.
- In a skillet over medium heat, add butter and allow to melt. Add pepper, onion and garlic. Cook until onion is translucent. Add black beans, corn and all seasoning. Cook for 2 minutes. Remove from heat and allow to cool down for a few minutes in a bowl.
- Now add the cilantro, sour cream and mayonnaise to bowl. Mix well.
- Grease a baking sheet or baking pan and place mushroom caps. Fill all caps with mixture and top with shredded mozzarella. Bake for 10-15 minutes at 350 degrees F or 176 degrees C.
- When mushrooms are done top with tomato serrano sauce. Serve immediately.
Nutrition Facts : Calories 134.8, Fat 6.5, SaturatedFat 3.6, Cholesterol 15.1, Sodium 238.3, Carbohydrate 16, Fiber 4.4, Sugar 4.1, Protein 5.5
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 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
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