Vegetarian Stuffed Mushrooms
These Vegetarian Stuffed Mushrooms are packed with flavor and perfect for any gathering. Easy, versatile, and utterly delicious!
Servings: 8 servings
Ingredients
- 40 large white mushrooms
- 1 red bell pepper
- 1 cup roasted red bell pepper chopped
- 1 medium onion
- 3 green onions
- 1 teaspoon oregano
- 6 tablespoons breadcrumbs
- 4 tablespoons Parmesan cheese grated
- 1 cup parsley fresh
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- 0.5 teaspoon pepper or to taste
Instructions
- Preheat your oven to 375°F (190°C). Clean the large white mushrooms with a damp cloth to remove any dirt. Carefully remove the stems, setting them aside for later, leaving mushroom caps intact.
- Finely chop the reserved mushroom stems, red bell pepper, onion, and green onions into small pieces.
- Heat the olive oil in a large skillet over medium heat. Sauté the chopped onions until translucent, then add red bell pepper, chopped mushroom stems, and green onions. Cook for 5 minutes until softened. Stir in oregano, salt, and pepper.
- In a mixing bowl, combine the sautéed vegetables with roasted red bell pepper, breadcrumbs, grated Parmesan cheese, and fresh chopped parsley. Mix well until combined.
- Fill each mushroom cap generously with the vegetable mixture using a spoon.
- Place the stuffed mushrooms on a baking sheet and bake for 20–25 minutes until golden brown and tender.
- Remove from oven, let cool for a few minutes, and serve warm. Garnish with extra parsley if desired.
Equipment
- Large baking sheet
- Mixing Bowl
- Knife and cutting board
- Spoon
- Measuring Cups and Spoons
- Large Skillet
Notes
- Experiment with different cheeses like feta or mozzarella for varied flavors.
- Add red pepper flakes for a spicy kick.
- Make a vegan version by using nutritional yeast and vegan breadcrumbs instead of Parmesan and regular breadcrumbs.
- Include spinach or kale in the filling for extra nutrients.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.