|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mushrooms are often overlooked as a side vegetable because most of us go for the usual broccoli or carrots when it comes to fulfilling our nutritional needs. But mushrooms are a great source of vitamins and fiber, and because they are very low in calories they can carry rich stuffing mixtures, like the one in this recipe.
These tasty stuffed mushrooms make an excellent appetizer for a dinner party, holiday gathering, game day spread, or potluck. The mushrooms are stuffed with a delicious mixture of bread crumbs, Parmesan cheese, and chopped peppers and onions. There are also variations you can use to add or combine new flavors into your mushrooms.
They're great as meat substitutes thanks to their hearty texture, but use double the amount of mushrooms as you're using of chicken or beef to make stews that are flavorful but lower in calories and equally filling. Use dried mushrooms in rice recipes, raw mushrooms in salads, or canned mushrooms in a quick healthy lunch salad with sliced turkey.
Gather the ingredients.
Preheat the oven to 325 F. Butter a shallow baking dish large enough to hold the mushroom caps in a single layer.
Carefully clean the mushrooms with a wet paper towel, remove the stems, leaving the caps whole.
Finely chop the mushroom stems.
Sauté the mushroom caps in 3 tablespoons of melted butter until tender. Transfer to a plate and set aside.
Sauté the chopped stems, green pepper, and chopped onion in the remaining 5 tablespoons of butter until the onions are translucent.
Add the breadcrumbs, salt, pepper, and cayenne pepper to the onion and pepper mixture. Stir to blend the ingredients thoroughly and remove from heat.
Fill each mushroom cap with the breadcrumb mixture and then sprinkle each with a small amount of Parmesan cheese.
Arrange the stuffed mushroom caps in the prepared baking dish.
Bake for 15 to 20 minutes in the preheated oven, or until the filling has browned and the cheese is melted and crunchy.
- Turn it into a main dish: Use big portobello mushrooms, serving two mushrooms per person, accompanied by a green salad and fresh bread.
- Use small crimini or Baby Bella mushrooms to make bite-size appetizers.
- Add crumbled cooked sausage or bacon to the filling mixture.
- Use a filling of breadcrumbs, Fontina cheese, olive oil, and Italian seasoning.
- Use a filling of goat cheese, dried oregano, olive oil, chopped black olives, and breadcrumbs.
- Use vegan cheese, breadcrumbs, vegan margarine, chili flakes, olive oil, and dried basil to make vegan-friendly stuffed mushrooms.