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
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
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
VEGETARIAN STUFFED MUSHROOM CAPS
These stuffed mushroom caps are a great vegetarian weeknight dinner. Filled with leeks, walnuts, mushroom, parsley, breadcrumbs and parmesan they're full of flavour and easy to make.
Provided by Elizabeth Chloe
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Pre-heat your oven to 180 degrees Celcius.
- Remove the stems from 6 of the mushrooms (save them for later) and add them, gills side down, to a roasting dish. Brush the tops with 1 tablespoon of the olive oil and sprinkle on some salt and pepper. Pop into the oven for 20 minutes.
- Heat another tablespoon of oil in a cast iron frying pan.
- Chop the mushroom stems and the remaining mushroom into chunks. Add it to your frying pan along with the leeks and cook for 5-7 minutes until the leeks have softened. Add in the walnuts and cook for another 5 minutes.
- While the leeks and mushrooms cook, mix the panko, parmesan and 1 tablespoon of oil together in a bowl, ensuring the oil is evenly distributed throughout.
- After 5 minutes remove the leek mixture from the heat. Stir in the mustard powder, parsley, lemon juice and two-thirds of the breadcrumb and parmesan into the leeks, taste and season with salt and pepper as required. Keep the remaining breadcrumbs aside for sprinkling on top later.
- When the mushrooms are done remove them from the oven and flip them over so the gills are facing upwards. Divide the leek stuffing equally between the 6 mushrooms then sprinkle over the remaining breadcrumbs over the mushrooms.
- Bake in the oven for 15 minutes, until the breadcrumbs are golden brown. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 371 calories, Sugar 7.2 g, Sodium 239.8 mg, Fat 27.9 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 24.2 g, Fiber 4.3 g, Protein 11.8 g, Cholesterol 4.8 mg
STUFFED MUSHROOM CAPS
Baby bella mushrooms are stuffed with a garlic herb cheese mixture and roasted until golden. They're a wonderful party appetizer and very easy to make!
Provided by Joanne Ozug
Categories Appetizer
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- If the mushrooms need cleaning, wipe any outside dirt off using a damp paper towel.
- Remove the stems from the mushrooms, then toss the mushroom caps with olive oil, salt and pepper.
- In a large bowl, stir to combine the cream cheese, parmesan cheese, parsley, bread crumbs, egg, garlic, and smoked paprika.
- Stuff the filling evenly into all of the mushrooms.
- Bake the stuffed mushrooms on a sheet pan for about 20-25 minutes, until the mushrooms have shrunk down a bit and the stuffing is golden on top.
- Enjoy promptly, as the mushrooms will shrivel as they sit.
Nutrition Facts : Calories 211 kcal, Carbohydrate 13 g, Protein 13 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 232 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
VEGETABLE STUFFED PORTABELLA MUSHROOMS
These stuffed mushrooms are everyone's favorite! Use a vegetarian Parmesan to keep them strictly vegetarian or use vegan shreds for a vegan option.
Provided by Caroline
Number Of Ingredients 14
Steps:
- Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.
- Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
- Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.
- In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.
- Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.
- Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.
- Bake in the oven for about 35 to 40 minutes. Top each mushroom with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.
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
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
CREOLE VEGETARIAN STUFFED MUSHROOMS
These Creole Stuffed Mushrooms are the perfect poppable appetizer! Tender mushroom caps are stuffed with a flavorful creole spiced cheese mixture using Tony Chachere's Creole Spice Blend and baked until golden brown. They're served with their creamy ranch dressing for dipping!
Provided by grilledcheesesocial
Number Of Ingredients 11
Steps:
- Begin by adding 2 tbsp of olive oil to a pan and sauté onions with 1/4 tsp Tony Chachere's Creole Seasoning over medium heat for 15-20 minutes or until lightly caramelized. Add garlic and cook for 2-3 minutes then set mixture aside.
- Preheat oven to 350F degrees.
- Toss mushrooms with 2 tbsp olive oil and 1/2 tsp Tony Chachere's Creole Seasoning and set aside.
- In a bowl, mix together panko, caramelized onions and garlic, roasted red peppers, cream cheese, parmigiana, parsley and 1/2 tsp Tony Chachere's Creole Seasoning.
- Add a spoonful of the mixture into each mushroom cap and place on a parchment lined baking sheet. Bake for 25-30 minutes or until golden.
- Remove and serve with Tony Chachere's Ranch Dressing.
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
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
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
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
SPINACH-FETA STUFFED MUSHROOMS CAPS (VEGETARIAN)
These are *so* good! I also like to crumble some feta cheese onto the top right after baking but that is optional, although it is not necessary I like to boil the spinach in the microwave for about 5 minutes, this will mellow out the flavor, this can be done up to a day ahead, also you may pre-bake the caps up to a day ahead also :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 40m
Yield 12 mushroom caps
Number Of Ingredients 9
Steps:
- Set oven to 400 degrees.
- Place the mushroom caps onto a baking sheet stem-side down.
- Bake for about 6-8 minutes or long enough to release their moisture and dry out.
- Reduce oven temperature to 350 degree F.
- Turn the caps stem-side up then brush each cap with olive oil.
- Season each cap with coarse black pepper and a little salt.
- Place the spinach in a microwave-safe bowl and cover with a little water; microwave on high allowing the water to boil with the spinach for about 5 minutes (this will release and mellow out the strong flavor in the spinach).
- Drain in a strainer and cool the spinach (I just run cold water over to cool faster).
- Hand-squeeze out ALL the moisture in the cooled spinach then place into a bowl.
- Add in feta cheese, onion, garlic, chopped fresh parsley and chopped walnuts; mix to combine well.
- Season with fresh coarse black pepper.
- Divide the mixture between the caps.
- Bake (350 degree F) uncovered for about 15 minutes.
Nutrition Facts : Calories 72.8, Fat 5.5, SaturatedFat 1.8, Cholesterol 8.3, Sodium 126.1, Carbohydrate 3.7, Fiber 1.5, Sugar 1.3, Protein 3.8
QUICK STUFFED PORTOBELLO MUSHROOMS
Quick Stuffed Portobello Mushrooms
Provided by Laura Theodore
Number Of Ingredients 0
Steps:
- ABOUT THE RECIPE: One evening I was hosting a casual dinner for close friends. I wanted to impress, but being that it was a weeknight, I was really short on prep time. I came up with this marvelous, eight-ingredient recipe for Quick Stuffed Portobello Mushrooms that tastes great and presents well, too! 4 to 6 Servings
- INGREDIENTS: 6 medium Portobello mushrooms, cleaned and stems removed 1 tablespoon, plus 1 ½ teaspoons olive oil, plus more as needed 1 tablespoon tamari 5 to 6 slices whole grain vegan bread, torn in several pieces 1 tablespoon all-purpose seasoning or Italian seasoning blend ½ teaspoon sea salt, plus more as needed ¾ cup chopped pecans or walnuts 2 cups (packed) baby spinach, finely chopped
- INSTRUCTIONS: Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper. Arrange the mushrooms on the prepared pan, gill side up. Spoon ¼ teaspoon olive oil and ½ teaspoon tamari over the gills of each mushroom.
- Put the bread, all-purpose seasoning and salt in blender and process into crumbs. Transfer to a large bowl. Put the pecans in blender and process until coarsely ground. Transfer the pecans to the bowl with the breadcrumbs. Add the baby spinach, 1 tablespoon olive oil and stir until thoroughly combined, adding more olive oil if the crumbs still seem a bit dry.
- Divide the breadcrumb mixture evenly among the portobellos, mounding about 1/2 cup of the mixture in each (an ice-cream scoop works well). Press the mixture firmly in place so it will adhere to the mushrooms while baking. Tent the mushrooms with foil and bake for 40 to 50 minutes. Remove the foil and bake uncovered for 5 to 10 minutes longer, until the topping is crisp and the mushrooms are tender. Serve immediately.
Nutrition Facts :
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
VEGETARIAN STUFFED MUSHROOMS
Button mushrooms that are filled with soft breadcrumbs, sauteed onion, red pepper, sour cream and cheese and baked in the oven.
Provided by Shelby Law Ruttan
Categories Appetizers
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°. Remove the stems from mushrooms and dice.
- Melt the butter in a large skillet. Add the mushroom stems, red bell pepper, and onion. Saute until softened. Season with umami seasoning. Remove from heat.
- Stir in the sour cream and bread crumbs.
- Fill the mushroom caps and bake for 30 minutes.
- Remove from oven and sprinkle with cheddar cheese.
- Return to oven and bake for 10 minutes more, or until cheese is melted and starting to brown.
Nutrition Facts : Calories 145 kcal, Carbohydrate 16 g, Protein 7 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 179 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
VEGETARIAN STUFFED MUSHROOMS
The amazing flavors in these Vegetarian Stuffed Mushrooms will satisfy everyone from the biggest meat eaters to the pickiest vegetarians.
Categories Appetizer
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- Remove the stems from the mushrooms. Wash the mushroom caps and dry.
- Place the mushroom caps in a small bowl and toss with 1 tablespoon of olive oil. Set aside.
- Heat the remaining olive oil in a large skillet over medium heat. Add the mushrooms crumbles and stir to break apart. Cook for 8-10 minutes or until it is browned.
- Add the spinach, scallions, and garlic and cook for 2 more minutes.
- Add the breadcrumbs and half the baby Swiss and stir until the cheese just melts. Drizzle with half the balsamic vinegar then sprinkle with salt and pepper. Remove from heat.
- Place the mushroom caps cap side down in a 9 x 13 baking dish sprayed with cooking spray.
- Fill each mushroom cap with 1 tablespoon of the stuffing mixture. Sprinkle with the remaining cheese.
- Bake for 20-25 minutes or until the mushrooms are cooked and the filling has browned.
- Remove from oven and drizzle with remaining balsamic vinegar.
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
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food--I hope you enjoy!
Provided by Aimee Dorrell
Categories Stuffed Main Dishes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
- Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
- Cook on the preheated grill until tender, 7 to 8 minutes.
- While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
- Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!
Nutrition Facts : Calories 354.7 calories, Carbohydrate 14.5 g, Cholesterol 38.5 mg, Fat 24.1 g, Fiber 3.5 g, Protein 21 g, SaturatedFat 10.6 g, Sodium 672 mg, Sugar 5.6 g
More about "vegetarian stuffed mushroom caps food"
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.
VEGETARIAN STUFFED MUSHROOMS - STRAIGHT TO THE HIPS, BABY
From straighttothehipsbaby.com
Reviews 9Category Appetizer, SnackServings 12Estimated Reading Time 4 mins
- Gently wipe down the large mushrooms with a damp paper towel, cleaning any dirt or debris away. Remove the mushroom stems from the caps and reserve. Place the caps in a large bowl.
- Once all the caps are removed, toss them gently with the 3 tablespoons of dry sherry and 3 out of your four tablespoons of olive oil. Place aside.
- Gently wipe down the shiitake mushrooms or the gourmet mushrooms of your choosing. Chop finely, along with the stems of the large mushrooms reserved from earlier, and place into a medium sized bowl.
VEGETARIAN STUFFED MUSHROOMS - WENDY POLISI
From wendypolisi.com
5/5 (1)Total Time 22 minsCategory Appetizer, Vegetarian Main CourseCalories 112 per serving
VEGETARIAN STUFFED MUSHROOMS - COOKING WITH COIT
From cookingwithcoit.com
Ratings 1Calories 138 per servingCategory Appetizer
- Remove the stems from the mushrooms and finely chop the stems. Set aside the mushroom caps to use later.
- Once the oil is heated, add in the onions, garlic, chopped mushroom stems, and sauté for about 5 minutes until soft. Turn off heat.
7 EASY STUFFED MUSHROOM RECIPES THAT WILL WOW YOU
From delishably.com
Author Peggy WoodsPublished 2021-07-23
- Crispy Crab Stuffed Mushrooms. After reading many stuffed mushroom recipes, I decided to use one from the Food Network, one of our favorite channels on television.
- Stuffed Portobello Mushrooms. Here is another online recipe that sounded good to my husband and me. It is an Italian-inspired creation using two portobello mushroom caps.
- Italian Sausage Stuffed Mushrooms. Italian sausage stuffed mushrooms are a mishmash of ideas coming from several recipes. I started using parts of a recipe from Ina Garten.
- Sun-Dried Tomato and Olive Stuffed Mushrooms. Kelly Neil is the author of this recipe. I found her recipe online and followed it exactly with one exception.
- Champignons Farcis. This recipe comes from volume one of Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck. I did use the listed ingredients.
- Stuffed Mushrooms Provençal. This is a recipe that my husband created decades ago. It has been gracing our dining table over the years and is always a favorite.
- Spinach Stuffed Mushrooms. This recipe comes from the Junior League of Jackson, Mississippi, with the cookbook title Southern Sideboards. Mrs. F. John Wade, III is the person credited with this recipe.
STUFFED MUSHROOM CAPS - SHAPE RECLAIMED PATIENTS
From shapereclaimedpatients.com
Cuisine Appetizers & Sides, VegetarianServings 2
- Saute spinach, onion, garlic, oregano, basil, red pepper flakes in pan on medium heat until cooked and moisture is almost gone. Remove from pan, cool and chop.
- Remove stems from mushrooms, cleaning out the middle a bit to make more room for filling. Generously spoon filling into 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 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.
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.
15+ VEGETARIAN PORTOBELLO MUSHROOM RECIPES | EATINGWELL
From eatingwell.com
Author Eatingwell
STUFFED VEGETARIAN PORTOBELLO MUSHROOMS | RD-LICIOUS ...
From carolinegreennutrition.com
Servings 2Total Time 6 mins
STUFFED MUSHROOMS RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Servings 3Total Time 40 minsCategory VegetarianCalories 408 per serving
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