4.5
2 ratings

Stuffed Mushrooms

This vegetarian appetizer is quick, easy, and waste-free

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.

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 Tablespoons extra-virgin olive oil

Directions

Preheat oven to 425 degrees F.

Wash mushrooms and remove stems. Set mushrooms aside in a baking dish.

Chop stems into tiny pieces.

In a bowl, combine chopped stems, panko, cheese, garlic, and spices with the olive oil.

Stuff each mushroom cap until there is a rounded mound of filling coming out from the top.

Bake for 15 minutes, or until you smell the garlic and the tops are browned.

Nutritional Facts
Servings12
Calories Per Serving48
Total Fat3g5%
Sugar0.5gN/A
Saturated0.7g3.6%
Cholesterol2mg1%
Protein2g4%
Carbs4g1%
Vitamin A5µg1%
Vitamin C2mg3%
Vitamin E0.3mg1.7%
Vitamin K2µg2%
Calcium41mg4%
Fiber0.4g1.4%
Folate (food)3µgN/A
Folate equivalent (total)3µg1%
Iron0.2mg1.3%
Magnesium4mg1%
Monounsaturated2gN/A
Niacin (B3)0.7mg3.4%
Phosphorus38mg5%
Polyunsaturated0.3gN/A
Potassium77mg2%
Sodium68mg3%
Zinc0.2mg1.4%