Garden Stuffed Mushrooms
Elevate your appetizer game with these delightful Garden Stuffed Mushrooms—an irresistible blend of fresh, vibrant vegetables and rich, cheesy goodness. Perfectly baked large button mushroom caps are filled with a medley of finely chopped onion, red bell pepper, zucchini, spinach, and garlic, creating a harmonious mix of flavors and textures. This vegetarian-friendly recipe is brought to life with a savory combination of breadcrumbs, Parmesan, and a touch of oregano, while optional shredded mozzarella adds an indulgent finish. Ready in just 45 minutes, these stuffed mushrooms are an ideal appetizer or party snack, offering a burst of garden-fresh flavor in every bite. Try this easy, healthy baked mushroom recipe for your next gathering or as a delicious side dish!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 12 pieces large button mushrooms
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 0.5 pieces red bell pepper, finely chopped
- 0.5 pieces zucchini, finely diced
- 1 cup baby spinach, chopped
- 2 cloves garlic, minced
- 0.5 cup breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons oregano, dried
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup shredded mozzarella cheese (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Gently clean the mushrooms with a damp cloth and remove the stems. Set the mushroom caps aside and finely chop the stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems, onion, and bell pepper. Sauté for 3 minutes, or until they begin to soften.
Add the diced zucchini, chopped spinach, and minced garlic to the skillet. Continue to sauté for another 2-3 minutes, until the vegetables are tender and the spinach has wilted.
Stir in the breadcrumbs, Parmesan cheese, parsley, oregano, salt, and black pepper. Mix well and cook for another minute, then remove the skillet from heat.
Brush the mushroom caps with the remaining tablespoon of olive oil and arrange them stem-side up on the prepared baking sheet.
Carefully spoon the vegetable mixture into each mushroom cap, slightly mounding the filling. If desired, sprinkle shredded mozzarella cheese on top of each stuffed mushroom.
Bake the mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let cool for 5 minutes. Serve warm and enjoy!
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 150 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 497 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
