Vegetarian Stuffed Mushrooms
Vegetarian Stuffed Mushrooms made healthy by just stuffing them with onions, mushroom stems, roasted peppers and a bit of freshly grated Parmesan cheese, best of all ready in only 30 minutes!
Servings: 10
Calories: 85kcal
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
- Preheat oven to 400℉.
- 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.
Notes
- Leftovers can be refrigerated in an airtight container for up to 4 days.
- You can also make prepare these the day before and bake them right before serving.
Nutrition
Serving: 4mushrooms | Calories: 85kcal | Carbohydrates: 9g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 247mg | Potassium: 366mg | Fiber: 2g | Sugar: 3g | Vitamin A: 572IU | Vitamin C: 22mg | Calcium: 49mg | Iron: 1mg