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Veggie-Packed Stuffed Mushrooms
Kathie Clane

Veggie-Packed Stuffed Mushrooms

A delicious and healthy appetizer with a savory veggie filling in tender mushroom caps, perfect for parties or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 stuffed mushroom caps
Course: Uncategorized
Cuisine: Vegetarian
Calories: 59
Ingredients Method Notes

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

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Prepare the Mushrooms: Clean the mushroom caps using a damp cloth or paper towel. Remove the stems and finely chop them.
  3. 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.
  4. 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.
  5. Stuff the Mushrooms: Spoon the veggie mixture into the mushroom caps, pressing it down gently to ensure they’re well-stuffed.
  6. 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.
  7. 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.