ITALIAN-SEASONED STUFFED MUSHROOMS

Italian-Seasoned Stuffed Mushrooms image

Simple to make and quick to impress, these vegetarian stuffed mushrooms are a go-to appetizer for any occasion. Bursting with flavor!

Provided by janet

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

12 medium mushrooms
2 tablespoons olive oil, divided, or more as needed
¼ cup chopped red onion
3 cloves garlic, chopped
1 tablespoon Italian seasoning
¼ cup crushed saltine crackers
2 tablespoons grated Asiago cheese
1 tablespoon ricotta cheese
salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 5 g, Cholesterol 2.8 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 64.3 mg, Sugar 1 g