Vegetarian Garlic Stuffed Mushrooms
Prep
5m
·
Cook
15m
·
Total
20m
About This Recipe
This vegetarian garlic stuffed mushrooms recipe is a savory and satisfying appetizer or side dish. Button mushrooms are filled with a flavorful mixture of panko breadcrumbs, minced garlic, parsley, and thyme, then baked to perfection. A simple and delicious addition to any meal.
Ingredients
(Servings:
2)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories250kcal12%
-
Fat16g24%
-
Saturated Fat3g15%
-
Carbohydrates24g8%
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Fiber2g8%
-
Sugar4g8%
-
Protein5g10%
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Cholesterol0mg0%
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Sodium350mg14%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. This recipe needs to be made with panko breadcrumbs, not ordinary breadcrumbs. Ordinary breadcrumbs are too fine and will make a dense filling. If you don't have panko breadcrumbs, then either process very stale bread to make your own. Or if you won't have stale bread on hand, you can toast 2 pieces of white sandwich bread until very golden, then finely chop to make your own breadcrumbs (or whizz in a processor).
2. I made this with thyme because thyme goes so well with mushrooms. Oregano would also go great, or mixed herbs. I don't recommend rosemary - the flavour is too strong and will overpower the mushroom.
3. To make ahead, pan fry the panko filling, let it cool then store in an airtight container for up to 2 days. Store the mushrooms in the paper bag you purchased them in. When ready to cook, toss the mushrooms in oil, fill the mushroom caps with the panko filling and bake.
4. This recipe is not suitable for freezing. It is also not great to reheat as the mushrooms go soggy.
5.Nutrition analysis for 4 servings.
2. I made this with thyme because thyme goes so well with mushrooms. Oregano would also go great, or mixed herbs. I don't recommend rosemary - the flavour is too strong and will overpower the mushroom.
3. To make ahead, pan fry the panko filling, let it cool then store in an airtight container for up to 2 days. Store the mushrooms in the paper bag you purchased them in. When ready to cook, toss the mushrooms in oil, fill the mushroom caps with the panko filling and bake.
4. This recipe is not suitable for freezing. It is also not great to reheat as the mushrooms go soggy.
5.Nutrition analysis for 4 servings.
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