Easy Stuffed Mushrooms Recipe #vegetarian #appetizers

Easy Stuffed Mushrooms Recipe #vegetarian #appetizers

There's in no way like adding new mushrooms to your table! Attempt these Easy Stuffed Mushrooms for a work of art, conventional Italian beginning to any dinner. Solid mushroom dishes are a superb method to get nutrients and supplements into a feast without feeling as though you are eating only "hare nourishment." These stuffed mushrooms have a healthy, substantial taste, yet they're totally veggie lover, so they're low in calories and pressed with sustenance! It's an extraordinary method to get the family to eat more vegetables (regardless of whether it's not Meatless Monday).

You'll cherish the manner in which the flavors meet up right now. The excessively exquisite sun-dried tomatoes include an eruption of flavor and a trace of tang, while the spinach and cheddar meet up to make an ideal mix of surfaces. Include the entire wheat panko breadcrumbs to give the dish a crunchy finish and you have yourself a champ! They're impeccable as a hors d'oeuvre, yet you could likewise serve them as the fundamental dish with a side of rice, quinoa, or entire wheat pasta.

We love mushrooms for pretty much every feast. They have a luscious surface that helps us to remember meat, so we never feel like we're missing anything when we cook with them! It's additionally extraordinary how adaptable they are. They pair well with eggs in omelets, taste extraordinary on sandwiches and in veggie wraps, and are an incredible expansion to supper menus all things considered.


Easy Stuffed Mushrooms Recipe #vegetarian #appetizers


  • 1 tablespoon olive oil
  • 12 baby Bella mushrooms (clean by rubbing with damp cloth, don't rinse)
  • 1/2 cup diced sweet onion
  • 2 cloves garlic, minced
  • 1/4 cup finely diced sun-dried tomatoes, packaged in olive oil
  • 2 cups baby spinach, torn into pieces
  • 1/3 cup panko bread crumbs, we used whole wheat panko
  • 1 (4 ounce) container feta cheese, low fat or fat free
  • 1/4 cup parmesan cheese


  1. Preheat oven to 350 degrees.
  2. Remove stems from mushrooms and dice.
  3. In a medium skillet, add oil and heat to medium-low, saute onion, mushroom stems and sun-dried tomatoes until tender, about 4 minutes. Add minced garlic and continue to saute one additional minute. Add spinach and saute just until wilted. Remove from heat and add the feta cheese and breadcrumbs and only 3 tablespoons of parmesan, stir to combine.
  4. Stuff mushrooms with mixture, place on a cookie sheet, sprinkle with remaining tablespoon parmesan, and heat until cheese is melted, about 15 minutes. *Mushrooms are very hot coming out of the oven so be sure to cool a few minutes before serving. This appetizer is yummy warm or cold.
  5. Note: The mushrooms may release liquid, so when removing from the cookie sheet lightly dap with a paper towel before serving. Stuffed mushrooms are a perfect dinner party appetizer.

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