Vegetable Stuffed Mushrooms Recipe

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.

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineAmericanCourseSide Dish
MethodBaked

Ingredients

 
12 large mushrooms
 
1 tablespoon unsalted margarine
 
5 green onions, chopped fine
 
1 medium size stalk celery, chopped
 
1 small ripe tomato, cored and chopped
 
1/2 teaspoon dried marjoram, crumbled
 
1/8 teaspoon black pepper
 
1/2 cup soft white bread crumbs

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.

Questions, Comments and Reviews

The content of this field is kept private and will not be shown publicly.
Quantcast