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Stuffed Mushrooms

Stuffed Mushrooms
Mushrooms are an excellent source of protein for vegetarians and vegans.  Today's appetizers are baked mushrooms stuffed with lots of multi-colored vegetables and cheese.

Mushrooms - 12
Onion - 1 small
Green/Spring Onions - 6
Mini Bell Peppers - 3
Celery - 2 sticks
Jalapenos - 1
Garlic Powder - 1 tsp
Italian Herb Seasoning - 1 tsp
Black Pepper Powder - 1/2 tsp
Oregano - 1/2 tsp
Dry Parsley - 1/2 tsp
Pepper Jack Cheese - 2 slices
Olive Oil - 3 tbsp

How to bake Mushrooms stuffed with veggies and cheese:
  • Wipe the mushrooms clean with a kitchen towel or paper towels.  Carefully remove the stem/stalk of the mushrooms, making a well for stuffing.
  • Finely chop onions, green onions, bell peppers and celery.  Discard the seeds of jalapeno pepper and finely chop it.  If Jalapeno is not available, you can use any other peppers/chillies or red chilli flakes as well.
Veggie Stuffed Mushrooms
  • Stuffing: Heat about 2 tbsp oil in a pan.  Add onions and saute until onions soften.  Now add bell peppers, celery, jalapenos, garlic powder, Italian herb seasoning and oregano.  Saute for a minute or two.  Lastly add green onions, parsley, fresh ground black pepper and salt.  Saute for about 2 minutes or until all veggies are cooked.  Let this veggie stuffing cool.
Vegan stuffed Mushrooms
  • Preheat the oven at 350 degrees F.  Grease a baking tray using olive oil or butter or cooking spray.  Brush the cleaned mushrooms with 1 tbsp oil or butter and place them on the greased tray.  Stuff each mushroom with the cooked veggies.  Bake for 25 - 30 minutes or until mushrooms turn brown.
  • Top all the baked mushrooms with mozzarella or pepper jack cheese.  Bake for another 5 minutes or until cheese just melts.  Bake it longer if you want the cheese to turn golden brown.
Serve Veggie and Cheese Mushrooms as an appetizer.


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