Best Vegetable Stuffed Mushrooms Recipes

VEGETABLE-STUFFED PORTOBELLO MUSHROOMS

Vegetable-Stuffed Portobello Mushrooms image

This is the perfect way to eat your vegetables and add another recipe to your list of vegetarian meals. The dish can be served alone or over angel hair pasta. Any leftover stuffing can be used the next day in an egg white omelet.

Provided by Elise

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h37m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup balsamic vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
4 large portobello mushrooms, wiped clean and stems removed
2 tablespoons olive oil
1 small eggplant, peeled and diced
1 cup frozen spinach
½ cup shredded mozzarella cheese
2 plum tomatoes, diced
1 (6 ounce) jar artichoke hearts in brine, drained and chopped
¼ cup grated Parmesan cheese

Steps:

Stir the balsamic vinegar, garlic powder, and onion powder together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour in the balsamic vinegar mixture, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for 1 hour.
Place the olive oil into a skillet, and heat over medium-high heat. Stir in the eggplant and spinach; cook and stir until eggplant turns golden brown, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
Remove mushrooms from marinade, shake off any excess, and discard marinade. Place mushrooms in prepared dish, top side down. Spoon the eggplant and spinach mixture evenly over the mushrooms. Sprinkle with mozzarella cheese. Divide the tomatoes and artichoke hearts evenly between the mushrooms. Top each mushroom with Parmesan cheese.
Place in preheated oven, and bake until the cheese melts, about 12 minutes. Serve hot.

Nutrition Facts : Calories 260.2 calories, Carbohydrate 29.9 g, Cholesterol 14.5 mg, Fat 11.7 g, Fiber 8.1 g, Protein 13.4 g, SaturatedFat 3.5 g, Sodium 494.7 mg, Sugar 15.4 g

VEGETABLE STUFFED MUSHROOMS

Vegetable Stuffed Mushrooms image

Make and share this Vegetable Stuffed Mushrooms recipe from Food.com.

Provided by mikaylahh

Categories Vegetable

Time 35m

Yield 12 mushrooms, 6 serving(s)

Number Of Ingredients 7

Ingredients

12 medium mixed mushrooms
1/4 cup margarine
12 mushroom stems, chopped
3/4 cup onion, finely chopped
3/4 cup carrot, finely grated
2 tablespoons celery, finely chopped
1/4 teaspoon seasoning salt

Steps:

Gently twist stems out of mushroom caps.
Melt butter in frying pan. Add remaining ingredients. Saute until vegetables are softened. Remove from heat.
Stuff mushroom caps. Arrange on broilling pan. Broil until sizzling hot. Makes 12.

Nutrition Facts : Calories 82, Fat 7.6, SaturatedFat 1.3, Sodium 100.7, Carbohydrate 3.5, Fiber 0.7, Sugar 1.5, Protein 0.4

VEGETABLE STUFFED PORTABELLA MUSHROOMS

Vegetable Stuffed Portabella Mushrooms image

Vegetable Stuffed Portabella Mushrooms By tasteloveandnourish.com These stuffed mushrooms are everyone's favorite! Use a vegetarian Parmesan...

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

4 large portabella mushrooms wiped with a damp paper towel
2 tablespoons olive oil plus more for coating the mushrooms
1 large sweet onion diced
2 medium zucchini diced
1 roasted red pepper diced
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Steps:

Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper. Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk. Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up. Show More