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Vegetable Stuffed Mushrooms

Vegetable stuffed mushroom is a lovely and flavorful mushroom recipe. Prepared with celery, tomatoes and green onions, the filling is lightly cooked and combined with breadcrumbs. Stuffed and baked, these make a great side for any meal.
Ingredients
  Mushrooms 12 Large
  Unsalted margarine 1 Tablespoon
  Green onions 5 , chopped fine
  Celery stalks 1 Medium, chopped
  Ripe tomato 1 Small, cored and chopped
  Dried marjoram 1⁄2 Teaspoon, crumbled
  Black pepper 1⁄8 Teaspoon
  Soft white bread crumbs 1⁄2 Cup (8 tbs)
Directions

Preheat the oven to 400°F.
Wipe the mushrooms with a damp cloth and twist off the stems; set the caps aside and mince the stems.
In a heavy 10 inch skillet, melt the margarine over moderate heat; add the green onions, celery, and mushroom stems, and cook, uncovered, stirring often, until the vegetables are soft about 5 minutes.
Add the tomato, marjoram, and pepper, and cook, covered, 5 minutes longer.
Stir in the bread crumbs and remove the skillet from the heat.
Spoon the mixture into the mushroom caps, mounding it up slightly.
In a lightly greased 13"x 9"x 2" baking pan, arrange the mushrooms in one layer.
Bake, uncovered, for 20 minutes or until lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Healthy

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