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First off, Happy New Year!
I was actually awake for New Year but not necessarily by choice. There were fireworks going off all night which caused son #2 to wake up about every hour. I felt like he was a newborn again. Though he did sleep better as a newborn than last night. #1 then came into our bedroom shortly before 6 AM. All I wanted to do was put in ear plugs and pretend like I was on a secluded island. I swear I could probably sleep for 20 hours straight if I had the opportunity. Oh the joys of parenting!
I woke up, drank a liter of coffee by myself (ok, it was half-caf) and tried my hardest not to fall asleep next to #2's playmat. I try hard to be a good mom. But come on boys! Mama needs some sleep sometimes too!
Exhausted I got up and made some Coffee Brownies...which I'll post tomorrow. I'm been wanting to finally do a post about my favorite stuffed mushrooms. These were also on our Christmas menu and #1 loved them. Even Hubbs ate some and he hatesmushroom.They looked like they took way more work than I actually put into them.
What I love about these stuffed mushrooms is that it actually allows the mushrooms to be the hero of the dish. Usually stuffed mushrooms are covered with pounds of cheese or some form of fatty meat (bacon, sausage). These are super healthy stuffed mushrooms plus they actually taste like mushrooms!
Vegetable and Garlic Stuffed Mushrooms
makes 15
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Vanessa @VeganFamilyRecipes.com
Ingredients
- 15MushroomsCremini (brown or white) - cleaned, steam removed and hollowed out
- 1teaspoonOlive Oil
- 1Shallot finely diced
- 3Garlic clovescrushed
- small bunch of Chivesdiced
- 1small Red Bell Pepper
- ½teaspoonSalt
- ¼teaspoonPepper
- Olive Oil
- Fresh Parsley leaves for garnishoptional
Instructions
Preheat oven to 480F (250C).
Clean mushroom and remove stems. Hollow out the mushroom a bit further with a small spoon and place mushrooms in a large baking dish.
Finely dice parts of the mushroom that were removed and place in a small mixing bowl. Add crushed garlic, shallot, chives, bell pepper, 1 teaspoon olive oil, salt and pepper to mixing bowl. Mix with a spoon.
Fill mixture into mushrooms using a spoon and push down with your fingers to ensure they are stuffed to their limit.
Drizzle mushrooms with a bit of olive oil.
Cover baking dish with foil or lid and bake for 15-20 minutes until mushrooms are tender.
Garnish with parsley leaves and serve hot.
Check out these Mexican Stuffed Mushrooms as well!
More Vegan Appetizer & Sides Recipes
- Turmeric Roasted Cauliflower - Quick n' Easy!
- Baked Curry Fries - Perfectly Crispy!
Reader Interactions
Comments
Beth says
These were really delicious! I added a little grated carrot and finely chopped zucchini. Served with a salad.
Reply
Vanessa Croessmann says
Thanks Beth! I'm so glad you liked them. Adding carrot and zucchini is a great idea. I'll make sure to try that next time I make them :)
Reply
Nicki says
These were yummy - but too much salt. At least half the salt next time. Also I would put the mushrooms on a rack to keep them off the bottom of the pan and out of their juices. Overall very good.
Reply
Vanessa Croessmann says
Thanks for your comment Nicki. I adjusted the salt level. When I made these I only added a dash of salt and it was definitely not enough. However now that I look at it 1 whole teaspoon is too much. I made this again today and used only half a teaspoon and they turned out perfect. I personally prefer them cooking in their own juices. To serve I remove them from the baking dish a place them on a plate. This is personal preference, I think.
I'm so glad you tried these though and liked them.
Reply
Melissa says
Do you think they would taste okay without the olive oil?
Reply
Vanessa Croessmann says
Hi Melissa,
You should be able to just use a bit a of water in place of the olive oil for these. Let me know how they turn out without the oil :)Reply
Kaitlin M says
I love all things mushroom and these look fantastic - can't wait to try them!! Just found your site and LOVING it! :D
Reply
Vanessa Croessmann says
Hi Kaitlin,
I'm so happy to hear that you like the site. I'm just getting started so it's still a work in progress :) Enjoy the recipes!Reply
