Stuffed Mushrooms

Stuffed Mushrooms
4.5 from 2 ratings
Sometimes, it can be hard to find vegetarian-friendly versions of popular appetizers, but these stuffed mushrooms deliver. Substituting the stems of the mushrooms for sausage or bacon, these appetizers are quick, easy, and waste-free.This recipe is courtesy of Pereg Natural Foods and Koshermoms.com.
Servings
12
servings
Stuffed Mushrooms
Ingredients
  • 12 baby bella mushrooms
  • 1/2 cup panko breadcrumbs, preferably pereg natural foods extra crunchy panko
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 head garlic, minced
  • 2 tablespoon extra-virgin olive oil
Directions
  1. Preheat oven to 425 degrees F.
  2. Wash mushrooms and remove stems. Set mushrooms aside in a baking dish.
  3. Chop stems into tiny pieces.
  4. In a bowl, combine chopped stems, panko, cheese, garlic, and spices with the olive oil.
  5. Stuff each mushroom cap until there is a rounded mound of filling coming out from the top.
  6. Bake for 15 minutes, or until you smell the garlic and the tops are browned.