Vegetarian Stuffed Mushrooms
Creamy and cheesy vegetarian stuffed mushrooms will be a crowd pleaser during the holidays!
Servings: 3
Ingredients
8 oz White Mushrooms, around 14 in number
Veggie stuffing
- ¼ red onion finely chopped
- ¼ red pepper finely chopped
- ¼ green pepper finely chopped
- 1 scallion sprig finely chopped
- 2 teaspoons canola oil
- 2 garlic cloves finely chopped
- ¾ teaspoon dried oregano
- ⅓ teaspoon red chili flakes
- salt to taste
- pepper to taste
Cream cheese mixture
- 2 oz cream cheese at room temperature
- ¼ cup cheese [I used Kraft finely shredded colby and monterey jack cheese]
- ¼ teaspoon dried oregano
- ¼ teaspoon red chili flakes
- salt to taste
- pepper to taste
1/8 cup panko bread crumbs
Instructions
- Preheat oven to 400 F degrees.
- Remove the stems from the mushrooms. To do this, you hold the mushroom in your hand and then twist and pull the stem using your thumb and index finger. Repeat till you have all the stems removed. Don't throw away them stems, we will need them for the filling.
- Place the mushrooms on a baking tray with the cavity side down.
- Bake at 400 F degrees for 10 minutes or till you see mushrooms releasing all their liquids. Remove from oven and after mushrooms have cooled down a bit, transfer them to a kitchen towel so that it soaks up any remaining fluid.
- Once all the liquid has been soaked, place the mushrooms in a baking tray and set aside.
- In a pan heat 2 teaspoon of oil. Once the oil is hot, add chopped garlic, red onion and scallion. Saute for 2 minutes or till raw smell goes away.
- Add finely chopped mushroom stems, chopped red pepper, green pepper and mix.
- Add oregano, red chili flakes, salt & pepper and cook for 5-6 minutes till peppers and mushroom stems are soft and done. Set aside.
- In a bowl beat cream cheese till smooth. Add the prepared stuffing to it.
- Then add in Kraft Finely Shredded Colby and Monterey Jack Cheese to it and mix.
- Check seasoning, I added some more oregano, salt, pepper and red chili flakes at this point. Mix everything together till well combined. The stuffing for the mushrooms is now ready.
- Take each mushrooms and fill it with the stuffing. Use all the stuffing to fill these 14 mushrooms.
- Dip each filled mushroom in a bowl of panko bread crumbs.
- Repeat till all mushroom tops are coated with the breadcrumb and arrange them on a baking tray.
- Bake at 400 F degrees for 5 minutes and then broil for 2 minutes till the top of the mushroom starts turning golden brown in color.
- Remove from oven and serve these vegetarian stuffed mushrooms immediately!
Nutrition
Calories: 142kcal | Carbohydrates: 4g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 127mg | Potassium: 77mg | Sugar: 1g | Vitamin A: 850IU | Vitamin C: 22.7mg | Calcium: 98mg | Iron: 0.4mg