Description
Tender mushroom caps stuffed with a savory blend of cheese, garlic, and mixed vegetables, baked until golden and bubbling. A deliciously healthy appetizer or side dish!
Ingredients
For the Cheesy Veggie Stuffed Mushrooms:
- 24 large white or cremini mushrooms (stems removed and reserved)
- 2 tablespoons olive oil (for sautéing)
- 1 small onion, finely chopped
- 1 cup bell peppers, finely chopped (red, yellow, or green)
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese (or your favorite cheese)
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs (use gluten-free if preferred)
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
Start by preparing the mushrooms. Gently wipe each mushroom cap with a damp cloth to remove any dirt. Carefully remove the stems from the mushrooms by twisting them gently, leaving the caps intact. Set the mushroom caps aside on a baking sheet or in a large dish.
Chop the reserved mushroom stems finely, as these will be incorporated into the stuffing. This helps enhance the flavor of the filling while using every part of the mushroom.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and bell peppers. Sauté for 3-4 minutes until the vegetables are soft and slightly caramelized.
Add the chopped mushroom stems, garlic, oregano, and thyme. Continue to sauté for another 2-3 minutes until the mixture is fragrant and the mushrooms have softened. Add the spinach and cook until wilted, about 1-2 minutes. Season the mixture with salt and pepper to taste.
Once the vegetables are cooked, remove the skillet from the heat and allow the mixture to cool slightly while you prepare the cheese filling.
In a separate large bowl, combine the softened cream cheese, shredded mozzarella, and grated Parmesan cheese. Mix until smooth and fully combined.
Add the sautéed vegetable mixture to the bowl and stir until everything is well incorporated. The creamy cheeses will hold the vegetables together, creating a rich and flavorful filling. Taste the mixture and adjust the seasoning with salt and pepper as needed.
For a bit of crunch, mix in the breadcrumbs. If you prefer a gluten-free option, use gluten-free breadcrumbs or omit them entirely. The breadcrumbs help bind the filling together and give it some structure.
Preheat your oven to 375°F (190°C) while you stuff the mushrooms. Using a spoon, carefully stuff each mushroom cap with the cheese and vegetable mixture. Pack the filling in gently but firmly so it stays in place while baking.
Arrange the stuffed mushrooms in a single layer on a baking sheet lined with parchment paper or lightly greased. If you have any leftover filling, you can scoop it onto the mushrooms that need a little extra stuffing.
Place the baking sheet with the stuffed mushrooms in the preheated oven and bake for 12-15 minutes. The mushrooms should be tender, and the cheese filling should be melted and golden on top. For an extra golden finish, broil the mushrooms for the last 1-2 minutes of baking, but be sure to watch them closely to avoid burning.
Once the mushrooms are baked to perfection, remove them from the oven and allow them to cool for a few minutes. Garnish with fresh parsley or basil for a pop of color and extra flavor. Serve the Cheesy Veggie Stuffed Mushrooms warm as an appetizer, side dish, or snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 70-80 kcal
- Fat: 5g
- Carbohydrates: 5-6g
- Protein: 3g