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.
Read NextTake-Out Rangoons
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 56
- Calories from Fat 25
- Total Fat 2.7g 4 %
- Saturated Fat 0.4g 2 %
- Trans Fat 0.0g 0 %
- Protein 2.4g 5 %
- Amount Per Serving % Daily Value *
- Cholesterol 0.0mg 0 %
- Sodium 134mg 6 %
- Total Carbohydrates 6.5g 2 %
- Dietary Fiber 1.1g 5 %
- Sugars 2.2g 0 %
Your Recently Viewed Recipes
Littlebit 5103
Feb 13, 2015
Need specific measurement for zucchini onion -- cups, ounces, etc. Small zucchini, small onion not valid measurement terminology especially if I don't have that size on hand and just want to chop the size of the veggies I have on hand.
Test Kitchen Team
Feb 16, 2015
Hello! We refer to sizes of veggie/fruit instead of cup amount because we get a lot of requests from folks with questions like, "How many do I have to buy to make 2 cups?" We find that letting people know exactly how many of the veggie/fruit is needed is easier for most people. We understand that our idea of medium may be different from yours, so we suggest comparing the veggie/fruit to other of the same kind in your store and selecting one that is average-sized to be your medium. Thank you for your comment!
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