Veggie-Packed Stuffed Mushrooms
A delicious and healthy appetizer with a savory veggie filling in tender mushroom caps, perfect for parties or snacks.
Ingredients
- 12 large mushrooms stems removed and finely chopped
- 1 tablespoon olive oil
- ½ cup onion finely chopped
- 1 cup spinach or other leafy greens, chopped
- ½ cup bell pepper finely chopped
- ¼ cup breadcrumbs
- ¼ cup cream cheese softened
- ¼ cup parmesan cheese grated
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh herbs for garnish optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Mushrooms: Clean the mushroom caps using a damp cloth or paper towel. Remove the stems and finely chop them.
- Cook the Filling: Heat olive oil in a pan over medium heat. Add chopped onions, garlic, bell pepper, and chopped mushroom stems. Sauté for 5-7 minutes, until softened. Add spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat and allow to cool slightly.
- Combine Filling Ingredients: In a large bowl, combine the cooked veggie mixture, breadcrumbs, cream cheese, parmesan, and fresh herbs (if using). Mix until well combined.
- Stuff the Mushrooms: Spoon the veggie mixture into the mushroom caps, pressing it down gently to ensure they’re well-stuffed.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet and bake for 18-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Serve: Garnish with fresh herbs or a sprinkle of parmesan before serving. Enjoy warm!
Notes
- Ensure the mushrooms are not too wet before stuffing. If necessary, pat them dry with a paper towel.
- If you’re making these ahead of time, store them in the fridge and bake them when ready to serve.
