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Stuffed Mushrooms

Stuffed Mushrooms (Veg Times recipe image
These stuffed mushrooms are a classic vegetarian appetizer that highlights the natural umami of earthy mushroom caps paired with a bright, fresh filling. The stuffing is a simple yet flavorful mixture of finely chopped tomatoes, aromatic garlic, scallions, and fresh chives, all bound together with extra virgin olive oil and a squeeze of lemon juice. Baking the mushrooms first tenderizes them and brings out their depth of flavor before they are filled with the cool, crisp relish. This dish is perfect for holiday parties, dinner parties, or as a light starter to any meal. It requires minimal ingredients but delivers maximum flavor, making it an easy and elegant choice for entertaining.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 158.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
These stuffed mushrooms are a classic vegetarian appetizer that highlights the natural umami of earthy mushroom caps paired with a bright, fresh filling. The stuffing is a simple yet flavorful mixture of finely chopped tomatoes, aromatic garlic, scallions, and fresh chives, all bound together with extra virgin olive oil and a squeeze of lemon juice. Baking the mushrooms first tenderizes them and brings out their depth of flavor before they are filled with the cool, crisp relish. This dish is perfect for holiday parties, dinner parties, or as a light starter to any meal. It requires minimal ingredients but delivers maximum flavor, making it an easy and elegant choice for entertaining.
Ingredients
  • 8 lg Mushrooms
  • 3 tablespoon Olive oil
  • 3/4 pound Tomatoes, peeled & finely
Directions
  1. 1
    Preheat oven to 350&# 194;°F (177ðC).
  2. 2
    Wipe mushrooms clean with a damp cloth.
  3. 3
    Remove stems from mushroom caps and save for another use.
  4. 4
    Lightly oil a baking sheet with 2 tablespoons of olive oil and lay mushrooms on it stem-side up.
  5. 5
    Pour 1/2 teaspoon of olive oil over each mushroom cap.
  6. 6
    Bake mushrooms for 20 minutes.
  7. 7
    Remove mushrooms from oven and set aside to cool.
  8. 8
    Combine tomatoes, garlic, and scallions on a chopping board and chop until reduced to a fine puree.
  9. 9
    Transfer mixture to a bowl and stir in chives, salt, and pepper.
  10. 10
    Stir in the remaining olive oil and lemon juice.
  11. 11
    Fill each cooled mushroom cap with the tomato mixture and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 158.8kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 14.3mg1%
Total Carbohydrate 9.9g4%
Dietary Fiber 3.0g12%
Sugars 6.2g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe source is "Vegetarian Times" December, 1991.

Ensure mushrooms are completely cooled before filling to maintain the fresh texture of the tomato relish.

Mushroom stems can be chopped and added to the stuffing for less waste, or saved for soups and stocks.

For best results, use ripe but firm tomatoes for the filling.

Keywords: stuffed mushrooms, appetizer, vegetarian, vegan, mediterranean, tomato relish, garlic, scallions, chives, lemon, olive oil, baked mushrooms, party food, easy appetizer, healthy snacks, vegetarian party, mushroom caps, fresh herbs, simple recipe, holiday appetizer, dinner party
Read it online: https://www.chefs-mate.com/recipe/stuffed-mushrooms-veg-times/