If you are looking for some easy vegetarian mushroom recipes or mushroom appetizers, then you ought to try this easy baked stuffed mushroom recipe | Vegetarian stuffed mushrooms. Mushrooms are low in calories and are an excellent source of fiber and protein. They are packed with nutritional value and provide important vitamins. You should definitely try and include mushrooms in your diet. I love incorporating mushrooms in various dishes! Be it a simple omelette with mushrooms, to a rice pilaf like this vegan mushroom pilaf, or curry, or soup, pasta/noodles or a simple sauté. So many options! Stuffed mushrooms are one of my favorite ways of preparing mushrooms, especially during a party! Again there are endless options to stuff mushrooms, they can be vegan, vegetarian, seafood or meat! This stuffed mushroom filling is so easy and delicious and easily adaptable to whatever ingredients you have at hand.
How to make easy stuffed mushrooms?
You start off by cleaning the mushrooms first. I prefer to rinse the mushrooms under running water and then pat dry with a clean kitchen napkin. I somehow do not feel comfortable just wiping them off with a napkin without rinsing. But in case you do rinse the mushrooms, remember to use them right away. Never wash mushrooms, and store them in the refrigerator. Mushrooms soak up liquid like a sponge, so keep that in mind. Other than that, there is no harm in washing mushrooms. Once you are done with that, gently break off the stems. Scoop out the gills with the help of a spoon. This is optional, but I feel it just gives more room for the stuffing. Chop up the stems finely and set aside. Sauté some onions, garlic, and chopped mushroom stems. Then add bell peppers, and spinach leaves. Transfer it to a bowl and add breadcrumbs, parsley, some salt, and pepper. That’s about it. Your easy stuffing is ready.
How to cook stuffed mushroom in the oven | How long do you bake stuffed mushrooms?
Next, simply stuff the mushrooms, transfer to a baking tray lined with aluminum foil. Drizzle a little oil, and bake in a preheated oven at 375 degrees F for 20 – 25 minutes until the mushrooms are tender and the top is golden.
Can you make stuffed mushrooms ahead of time?
Yes, you definitely can. Simply follow the recipe until step 8, till stuffing the mushrooms. Place them in a plate, cover with a cling wrap and refrigerate it until you are ready to bake them. They will keep well for up to 2 days. Also, avoid washing the mushrooms if you intend making these ahead of time. Simply wipe it off with a clean and damp kitchen napkin. These vegetarian stuffed mushrooms are so amazing, the filling gets a little crunchy on baking, and the mushrooms are tender and moist. That little bit of chili flakes lend a subtle kick that is not very overpowering or add a dash of hot sauce, feel free to skip it if you do not like it. I hope you will try out these mouthwatering, quick and easy stuffed mushroom recipe.
If you like this vegetarian stuffed mushrooms, you may also enjoy these delicious vegetarian snacks/appetizers
Sweet corn and paneer kebabs Cream cheese sandwich bites Dahi ke kebabs
Step by step instructions to make vegetarian stuffed mushrooms
1.Rinse the mushrooms and pat dry with a clean kitchen towel, remove the stems (chop finely and reserve), discard the brown gills gently by scooping it out with the help of a spoon. Coat the mushroom caps with oil and set aside.
2.Heat oil plus butter over medium heat, add garlic, red chilli flakes, and chopped onions, saute over medium heat until the garlic is aromatic.
3.Add the chopped mushroom stems, sprinkle a little salt, sauté until most of the moisture is lost from the mushrooms.
4.Add the chopped bell peppers, and sauté for another half a minute.
5.Add the chopped spinach leaves, cook until the leaves wilt.
6.Transfer the mixture to a bowl, let it cool down. Add chopped parsley, breadcrumbs, and parmesan cheese, pepper, and salt, to taste. Mix well. The stuffing is ready.
7.Preheat oven to 375 degrees. Place the mushroom caps on a baking tray lined with aluminum foil/parchment paper greased with oil. Season the caps with salt, stuff enough mixture into each cap, place it on the baking tray cavity side up.
8.Drizzle some more olive oil over the stuffed mushrooms, bake for about 20-25 minutes until mushrooms are tender and golden on top.
NOTE 1.Feel free to experiment with different flavors, you could use your creativity, add different herbs, veggies to suit your palate. 2.Recipe updated with new pictures.
How to make vegetarian stuffed mushrooms?
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