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Vegetarian Stuffed Mushrooms Tips
What is the best kind of mushroom to use for this vegetarian stuffed mushrooms recipe?
The best kind of mushrooms to use for this recipe are baby bella or white mushrooms. They have the best cap shape and have the ability to hold a stuffing mixture. Once you pick up your mushrooms, wipe them with a damp paper towel or dish cloth. Don’t run them under water because they already have a lot of moisture in them and you don’t want them to absorb any more liquid. Learn more about how to prepare mushrooms
or about picking the right mushroom for any recipe in our guide to mushroom varieties
What are some variations of this vegetarian stuffed mushrooms recipe?
These stuffed mushrooms are vegan as is if you use breadcrumbs that do not have any parmesan cheese in them, but other vegan swaps you could make include skipping the vegetarian meat crumbles, and using a different protein like white navy beans, crumbled tofu, sauteed seitan
or vegan sausage instead. Otherwise, experiment with adding parmesan cheese, Old Bay seasoning, shredded cheddar and chopped green onions.
How do you store vegetarian stuffed mushrooms?
Store these in an airtight container in the refrigerator for up to 5 days. —Sarah Tramonte, Taste of Home Associate Culinary Producer
1 stuffed mushroom: 34 calories, 2g fat (0 saturated fat), 0 cholesterol, 111mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.