Vegetarian Stuffed Mushroom Recipe Learn like a Chef :- In about 30 minutes, these healthy vegetarian stuffed mushrooms can be produced using onions, mushroom stems, roasted peppers, and freshly grated Parmesan cheese!
Vegetarian Stuffed Mushroom Recipe Learn like a Chef
Ingredients
- 40 large white mushrooms
- 1 red bell pepper
- ¼ cup roasted red bell pepper (chopped)
- 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 pepper (or to taste)
Instructions
Turn the oven on to 400°F.
After giving the mushrooms a good cleaning, carefully remove the stems.
Stem side down, set the mushrooms on a baking sheet and bake until the liquid is cooked out. After that, turn the mushrooms over onto some paper towels to absorb any remaining liquid.
Roughly chop half of the stems from the mushrooms. Chop the parsley, roasted pepper, red bell pepper, green onions, and onion.
In a skillet, heat up two tablespoons of olive oil. Add the red pepper, roasted pepper, green onion, and stems from the mushrooms to the skillet and sauté. Add the pepper, salt, and oregano. Saute until the onion and pepper are soft, about 5 minutes.
After moving the stuffing to a bowl, allow it to cool somewhat. Mix thoroughly after adding the parsley, breadcrumbs, and Parmesan cheese.
Arrange the mushrooms on the baking sheet with their stems facing upwards, then stuff them full of stuffing.
Bake for fifteen minutes.
Warm up and serve.
Notes
Store any leftovers in the refrigerator for up to four days in an airtight container.
Additionally, these can be prepared the day before and baked just before serving.
Nutrition Information
- Serving: 4mushrooms
- Calories: 85kcal (4%)
- Carbohydrates: 9g (3%)
- Protein: 5g (10%)
- Fat: 4g (6%)
- Saturated Fat: 1g (6%)
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 1mg
- Sodium: 247mg (11%)
- Potassium: 366mg (10%)
- Fiber: 2g (8%)
- Sugar: 3g (3%)
- Vitamin A: 572IU (11%)
- Vitamin C: 22mg (27%)
- Calcium: 49mg (5%)
- Iron: 1mg (6%)
How to Keep Mushrooms Clean
Since mushrooms are low-lying plants, when they are sold in supermarkets, they typically have some soil on them. But since mushrooms will get soggy, I never wash them.
To clean them, wipe each mushroom with a damp paper towel or a gentle mushroom brush to get rid of any debris. If you choose to rinse them, do so with cool water and use paper towels to thoroughly pat them dry. Don’t wet the mushrooms. When cooked, mushrooms won’t brown evenly because they absorb water like sponges.
Some Tips
Since 92% of a mushroom’s composition is water, we want to avoid having soggy mushrooms. For this reason, I like to bake the mushrooms first, allowing the moisture to drain.
Give the filling and mushrooms a lot of seasoning. Since mushrooms are generally flavourless, make sure you season them liberally. I think that Parmesan cheese is essential since it will give these filled mushrooms a great flavour.
When stuffing mushrooms, panko is an absolute must; breadcrumbs are not to be overlooked. It provides a pleasant crunch to the mushroom.
