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Vegetarian Stuffed Mushrooms Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:14 servings

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

  • 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.

Nutritional Facts

1 stuffed mushroom equals 34 calories, 2 g fat (trace saturated fat), trace cholesterol, 111 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1/2 fat.