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Vegetarian Stuffed Mushrooms

 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.


  • 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


  • 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.
Nutritional Facts: 1 stuffed mushroom equals 34 calories, 2 g fat (trace saturated fat), trace cholesterol, 111 mg sodium,

2 of 2

Vegetarian Stuffed Mushrooms (continued)

Nutritional Facts: 3 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1/2 fat.