Stuffed mushrooms are a delightful and flavorful appetizer or side dish, perfect for any occasion. These mushrooms are packed with a hearty vegetable filling and topped with melted cheese, offering a combination of textures and flavors that are sure to satisfy. This dish is easy to prepare, making it ideal for both beginners and experienced cooks. With the right balance of spices and fresh ingredients, this recipe will become a staple in your kitchen.
Preparation Time:
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Ingredients:
- 6-7 large mushrooms (about 200g)
- 2 tbsp olive oil (30ml)
- 1/2 tsp salt (to taste)
- 1/2 tsp ground paprika (2g)
- 1 medium eggplant (about 250g, peeled and cubed)
- 1 medium onion (about 100g, diced)
- 2 medium carrots (about 150g, grated)
- 1 bunch spring onions (about 50g, chopped)
- 1 bunch parsley (about 30g, chopped)
- 150g hard cheese (about 1 1/2 cups, grated)
- Salt and pepper (to taste)
Directions:
- Preheat your oven to 180°C (356°F).
- Clean and peel the mushrooms. Remove the stems and set them aside. Toss the mushrooms in olive oil, salt, and paprika.
- Place the mushrooms on a baking tray and bake for 10 minutes.
- Meanwhile, prepare the vegetable filling: peel and cube the eggplant, dice the onion, grate the carrots, and chop the spring onions and parsley.
- Sauté the vegetable mix with salt and pepper until soft and fragrant.
- Once the mushrooms are baked, stuff them with the sautéed vegetables.
- Top each mushroom with grated cheese.
- Bake again for 10 minutes or until the cheese is melted and golden.
- Serve warm and enjoy!
Serving Suggestions:
- Pair with a fresh green salad for a light meal.
- Serve as a side dish with roasted chicken or grilled fish.
- Add a drizzle of balsamic glaze for extra flavor.
- Serve alongside a creamy dip, like garlic yogurt or tahini sauce.
Cooking Tips:
- You can substitute eggplant with zucchini or bell peppers for a variation in flavor.
- Grating the carrots ensures they cook evenly and blend well with the other vegetables.
- For a crispier topping, use a combination of cheese and breadcrumbs.
- Make sure not to overbake the mushrooms in the initial 10 minutes to keep them tender.
Nutritional Benefits:
- Mushrooms are a great source of antioxidants and vitamins.
- The vegetable filling provides fiber, which is important for digestion.
- Olive oil contains healthy fats that support heart health.
- Cheese adds calcium, beneficial for bone health.
Dietary Information:
- Vegetarian (can be made vegan by using plant-based cheese)
- Gluten-free (check cheese and seasoning labels)
- Low-carb
- Dairy-free option: substitute with a plant-based cheese.
Nutritional Facts (per serving, approx. 2 stuffed mushrooms):
- Calories: 250 kcal
- Protein: 10g
- Fat: 18g
- Carbohydrates: 14g
- Fiber: 5g
- Sugar: 4g
Storage:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month. Reheat in the oven for best results.
Why You’ll Love This Recipe:
- It’s simple to prepare and perfect for any skill level.
- Versatile and customizable with different vegetables and cheeses.
- Healthy and nutritious, packed with fiber and vitamins.
- Ideal for meal prep, as it can be made ahead of time and reheated.
Conclusion:
Stuffed mushrooms are not only a crowd-pleaser but also a healthy option for those looking to incorporate more vegetables into their diet. Their rich flavor and creamy cheese topping make them irresistible, yet they remain light enough for a snack or appetizer. This recipe is a great way to use up leftover vegetables while creating a dish that’s as tasty as it is nutritious. Once you try it, you’ll want to make it again and again!