Vegetarian Stuffed Mushrooms | Simple Stuffed Mushroom Recipe
These vegetarian stuffed mushrooms are delicious and simple to put together. It is packed with flavors and makes for one crowd pleaser vegetarian appetizer!
Servings 20 -22 stuffed mushrooms
Ingredients
- 1.5 lbs about 20-22 baby bella mushrooms
- 1/3 cup finely chopped onions
- 1/2 tsp red chilli flakes, optional
- 1/4 cup finely chopped colored bell peppers
- 2 cups spinach leaves, roughly chopped
- 2 garlic cloves, finely minced
- 3/4 cup Panko or regular breadcrumbs
- 3/4 cup Parmesan cheese
- 2 tbsp finely chopped parsley or any other fresh herbs
- 1/2 tbsp Olive oil + more to drizzle
- 1 tbsp butter
- Black pepper, to season
- Salt, to taste
Instructions
- 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.
- Heat 1/2 tbsp oil plus butter over medium heat, add garlic, red chilli flakes, and chopped onions, sauté over medium heat until the garlic is aromatic.
- Add the chopped mushroom stems, sprinkle a little salt, sauté until most of the moisture is lost from the mushrooms.
- Add the chopped bell peppers, and saute for another half a minute.
- Add the chopped spinach leaves, cook until the leaves wilt.
- Transfer the mixture to a bowl, add chopped parsley, breadcrumbs, and parmesan cheese, pepper and salt of required. Mix well. The stuffing is ready.
- 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.
- Drizzle some more olive oil over the stuffed mushrooms, bake for about 20-25 minutes until mushrooms are tender and golden on top.
Notes
Feel free to experiment with different flavors, you could use your creativity, add different herbs, veggies to suit your palate.