Veggie-Stuffed Mushrooms
- SERVES
- 6
- SERVING SIZE
- 2 mushroom caps
- COOK TIME
- 25 Min
This colorful starter works with almost any veggie you have on hand, and proves that we eat with our eyes! Sprinkle our Veggie-Stuffed Mushrooms with a bit of grated Parmesan cheese just before serving and watch how fast the gang digs in!
What You'll Need
- 12 large mushrooms (about 3/4 pound)
- 1 tablespoon olive oil
- 1 small zucchini, shredded
- 1/2 small onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/4 cup plain bread crumbs*
- 1/2 teaspoon garlic powder*
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
- Preheat the oven to 350°F.
- Remove the mushroom stems from the caps; finely chop the stems.
- In a large skillet, heat the oil over medium heat. Add the mushroom stems, zucchini, onion, and bell pepper. Sauté the vegetables until tender, about 5 minutes. Add the bread crumbs, garlic powder, salt, and black pepper.
- Stuff each mushroom cap with the vegetable mixture and place on a large ungreased rimmed baking sheet. Bake for 20 to 25 minutes, or until the mushrooms are tender and heated through. Serve immediately.
Notes
*To make this a gluten-free recipe, use a gluten-free bread crumb product and seasonings with no added starch from a gluten-containing source.