Stuffed Mushroom
Stuffed Mushroom is a perfect appetizer or side dish that is easy to make and delicious to eat. The recipe calls for stuffing the mushroom caps with a mixture of cheese, breadcrumbs, and herbs, then baking them until they are golden brown and crispy on top. This vegetarian and gluten-free dish is a great source of protein, fiber, and vitamins. However, people with a dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
66 kcal
Protein
2 g
Carbs
8 g
Fat
3 g
Fiber
3 g
Ingredients
Common salt
0.5 tsp (2.5g)
Pepper, black
0.25 tsp (1.25g)
Spinach
0.25 cup, chopped (50g)
Button mushroom, fresh
2 medium (50g)
Chopped Onion
2 tbsp (30g)
Green Bell pepper
0.25 cup, chopped (50g)
Carrot
0.25 cup, grated (50g)
Clove Garlic, Minced
1 tsp (5g)
Fresh Parsley (chopped)
1 tbsp (5g)
Olive Oil
1 tsp (5g)
Instructions
Cooking Steps
Preheat your oven to 375°F (190°C).
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and carefully scoop out some of the gills to create space for the stuffing.
In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped spinach, and other grated vegetables of your choice to the skillet and sauté for an additional 2-3 minutes until heated through.
Season with salt and pepper to taste.
Spoon the spinach mixture into the mushroom caps, filling them generously.
Place the stuffed mushrooms on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the filling is heated and slightly bubbly.
Garnish with chopped fresh parsley before serving.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.