Vegetarian Stuffed Mushrooms Recipe

1
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Vegetarian Stuffed Mushrooms Recipe

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1
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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.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
14 servings
TOTAL TIME:
Prep: 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.
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Originally published as Vegetarian Stuffed Mushrooms in Light & Tasty October/November 2007, p29

Nutritional Facts

1 each: 34 calories, 2g fat (0 saturated fat), 0 cholesterol, 111mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 fat.

  • 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
  1. 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.
  2. 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.
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Originally published as Vegetarian Stuffed Mushrooms in Light & Tasty October/November 2007, p29

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Reviews forVegetarian Stuffed Mushrooms

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MY REVIEW
sperkes User ID: 2222915 108589
Reviewed Mar. 30, 2009

"I made these without the meat crumbles (just the sauteed stems,onion, and bread crumbs with seasonings) and they were delicious!"

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