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Vegetable Stuffed Mushrooms

Healthycooking's picture
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.
  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)

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: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 274 Calories from Fat 125

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 2.6 g13%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 208.5 mg8.7%

Total Carbohydrates 31 g10.3%

Dietary Fiber 8.3 g33.2%

Sugars 10 g

Protein 13 g25.7%

Vitamin A 81.6% Vitamin C 79%

Calcium 15.9% Iron 33%

*Based on a 2000 Calorie diet

Vegetable Stuffed Mushrooms Recipe