Hot Stuffed Mushrooms Recipe


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyCuisine
VegetarianMain Ingredient
Interest Group


 Field mushrooms4 Large (Use Flat Variety)
 Olive oil2 Teaspoon (10 Milliliter)
 Button mushrooms2 Ounce, diced (50 Gram)
 Green pepper1 Small, deseeded and diced
 Capers2 Teaspoon (10 Milliliter)
 Garlic2 Clove (10 gm), crushed
 Fresh whole wheat bread crumbs1 1⁄2 Ounce (40 Gram)
 Dried thyme1 Teaspoon (5 Milliliter)
 Lemon juice15 Milliliter (1 Tablespoon)
 Sesame seeds15 Milliliter (1 Tablespoon)
 Gomasio/Salt if preferred To Taste (As Per Taste)
 Black pepper To Taste
 Cayenne1 Pinch
For the dressing
 Yogurt1⁄3 Pint (200 Milliliter)
 Tahini15 Milliliter (1 Tablespoon)
 Garlic1 Clove (5 gm), crushed

Nutrition Facts

Serving size: Complete recipe

Calories 602 Calories from Fat 285

% Daily Value*

Total Fat 33 g51.3%

Saturated Fat 7.2 g35.9%

Trans Fat 0 g

Cholesterol 20.8 mg

Sodium 250.2 mg10.4%

Total Carbohydrates 62 g20.6%

Dietary Fiber 11.9 g47.6%

Sugars 12.4 g

Protein 24 g48.1%

Vitamin A 18.4% Vitamin C 133.3%

Calcium 54.3% Iron 59.8%

*Based on a 2000 Calorie diet


1.Remove the stalks of large mushrooms and steam the caps for 3-4 minutes until soft.
2.Preheat the oven to gas mark 4, 180 degrees.

3.Take a shallow heatproof dish, put the mushroom caps in it by placing the rounded side down.
4.Take a pan, heat oil in it and fry the diced mushrooms with green peppers, capers and garlic for 3-4 minutes until tender.
5.Once done, turn off the flame and stir in breadcrumbs with thyme, lemon juice and sesame seeds.
6.Add seasoning of gomasio, pepper and cayenne.
7.Transfer the mixture on top of mushroom caps and bake for 10- 15 minutes or grill on moderate for 4-5 minutes.
8.Combine yogurt, lemon juice, tahini and garlic.

9.Serve warm mushrooms with the yogurt dressing.