Vegetarian Stuffed Mushrooms For Two Recipes

VEGETARIAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 F degrees.
• Clean the mushrooms and gently remove the stems from them.
• Place the mushrooms stem side down on a baking sheet and bake until the liquid leaks out of them then place the mushrooms stem side down on some paper towels to soak up any additional liquid.
• Chop up about half the mushroom stems in very small pieces. Chop the onion, green onions, red bell pepper, roasted pepper and parsley.
• Heat 2 tbsp of olive oil in a skillet. Add the mushrooms stems, red pepper, roasted pepper, green onion and onion to the skillet and saute. Add the oregano and salt and pepper. Saute for about 5 minutes until pepper and onion are tender.
• Transfer the stuffing to a bowl and let it cool a bit. Add the parsley, breadcrumbs and Parmesan cheese and mix well.
• Place the mushrooms stem side up on the baking sheet and fill them with the stuffing, generously.
• Bake for 15 minutes.
• Serve warm.

VEGETARIAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F with a baking tray inside.
• In a small saucepan over medium heat, heat the olive oil. Add the onions, mushroom stems and garlic and cook until fragrant and slightly reduced, about 5 minutes. Add the thyme and walnuts, and cook to toast the walnuts lightly, about 1 minute. Remove from heat and set aside.
• In a small bowl, combine the chickpeas, parmesan cheese, parsley, salt and pepper. Use a fork to combine and mash the chickpeas to form a paste-like texture. Transfer the nut mixture on top of the chickpea mixture and stir to combine.
• Carefully place the mushrooms on the hot tray and spray with cooking spray. Spoon the filling into the mushrooms, and top with the remaining parmesan cheese.
• Bake the preheated oven uncovered until the mushrooms are cooked through and the cheese has melted, about 15 minutes. Serve warm.

EASY VEGETARIAN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
• Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
• Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
• Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.

VEGETARIAN STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and chop; set mushroom caps aside. In a large nonstick skillet coated with cooking spray, saute stems and onion in oil until tender. Stir in the bread crumbs, meat crumbles and seasonings; cook until bread crumbs are lightly browned. Cool slightly. , Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until heated through and mushrooms are tender. Serve warm.

VEGETARIAN STUFFED MUSHROOMS FOR TWO

Steps:

• 1. Brush both sides of the portabella mushrooms with a little olive oil, sprinkle with salt and pepper to taste and bake on a cookie sheet at 375 degrees for 15 minutes. Remove from the oven and set aside.
• 2. While the mushrooms are baking, heat a couple of tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the shallots, a pinch of salt and pepper, lower the heat to medium and cook, for 2 to 3 minutes until the shallots are staring to soften.
• 3. Add the red peppers and cook an additional 2 to 3 minutes.
• 4. Then add in the eggplant, zucchini, and squash, another pinch of salt and pepper and cook for 4 to 5 minutes, stirring occasionally.
• 5. Add the mushrooms, garlic, and red wine. Cook for 3 to 4 minutes. Lower the heat to medium-low.
• 6. Add the pasta sauce and let simmer for about 5 minutes. Transfer to a medium-sized bowl. Add the basil, sliced olives and breadcrumbs to the mixture and combine. Add salt and pepper to taste and the option crushed red pepper flakes.
• 7. Turn the mushrooms cap side down on the cookie sheet and divide the mixture between the mushrooms and top with the cheese.
• 8. Put in the oven, on broil, for 2 to 3 minutes until the cheese is bubbling and starting to brown.
• 9. Remove from the oven and serve with some warm bread and a glass of wine. Enjoy.