Recipe: Simple Vegetarian Stuffed Mushrooms

Simple, delicious, fresh and tasty.

Vegetarian Stuffed Mushrooms. These Italian Vegetarian Stuffed Mushrooms are simple, fresh, and bursting with yummy, savory flavor from fresh herbs, shallots, garlic, and parmesan cheese. They're easy to assemble ahead of time and great as a vegetarian dinner paired with a salad and crusty bread , or served as a party appetizer. The Best Vegetarian Stuffed Mushrooms Recipes on Yummly

This is a keeper recipe!" - Baking Nana. I'm a huge fan of mushrooms and I especially love stuffing them. They're versatile, the perfect little appetizer or side dish and you can really stuff them with anything! You can have Vegetarian Stuffed Mushrooms using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Vegetarian Stuffed Mushrooms

  1. You need 4 large of Portobello mushroom caps.
  2. You need 2 tsp of Olive oil.
  3. Prepare 1 1/2 tbsp of Balsamic vinegar.
  4. You need 1/4 tsp of Coarse salt.
  5. It's 1/2 tsp of Freshly ground black pepper.
  6. Prepare 1 1/2 cup of Chopped tomato.
  7. Prepare 1/3 cup of Chopped kalamata olives.
  8. Prepare 1 cup of Fresh whole-grain breadcrumbs.
  9. Prepare 1/2 cup of Shredded fontina cheese.
  10. You need 1/4 cup of Chopped fresh chives.

These vegetarian Stuffed Mushrooms are loaded with marinated artichoke hearts, two cheeses, and scallions. Top them off with buttery breadcrumbs, then bake until golden brown and bubbly! No one is on the fence about mushrooms: You either love 'em or you hate 'em. These Vegetarian Stuffed Mushrooms are my go-to for entertaining.

Vegetarian Stuffed Mushrooms instructions

  1. Preheat oven to 400°F..
  2. Place mushroom caps, gill side up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and 1/4 teaspoon of pepper. Bake until caps are just tender, about 10 minutes..
  3. Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with the remaining 1/4 tsp of pepper..
  4. 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..

I can't get enough of the cheesy, garlicky filling, but the real star is the sun-dried tomatoes. I think you will love this recipe as much as I do. Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms. Cook chopped stems with onion, garlic, and peppers. Add breadcrumbs to make a doughy mixture and fill the caps.