Vegetarian Stuffed Mushrooms
Mixed with a blend of parsley, basil, oregano and bread crumbs, soy crumbles make a delightful addition to these savory stuffed mushrooms. Arline Aaron of Brooklyn, New York shares the recipe.14 ServingsPrep: 15 min. Bake: 25 min.
Ingredients
- 14 large fresh mushrooms
- 1 small onion, finely chopped
- 4 teaspoons canola oil
- 3/4 cup soft bread crumbs
- 1/2 cup frozen vegetarian meat crumbles, thawed
- 1 teaspoon minced fresh parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Remove stems from mushrooms and chop; set mushroom caps aside. In a
- large nonstick skillet coated with cooking spray, saute stems and
- onion in oil until tender. Stir in the bread crumbs, meat crumbles
- and seasonings; cook until bread crumbs are lightly browned. Cool
- slightly.
- Stuff into mushroom caps. Place in a 15-in. x 10-in. x 1-in. baking
- pan coated with cooking spray. Bake at 350° for 25-30 minutes or
- until heated through and mushrooms are tender. Serve warm. Yield: 14
- appetizers.
Nutrition Facts: 1 stuffed mushroom equals 34 calories, 2 g fat (trace saturated fat), trace cholesterol, 111 mg sodium,