There's just something about a mushroom stuffed with cheesy, savory goodness. Served right out of the oven, or even used as meal prep small bites, these Vegetarian Stuffed mushrooms are an all-time favorite in our house. I love them as a appetizer and as a quick and savory addition to breakfast if I'm on the go. The prep time for this recipe is about 5-7 minutes, and the mushrooms will spend about 25 minutes in the oven before they can be enjoyed!
Ingredients:
24 oz. Baby Bella Mushrooms
1/2 Cup Ricotta Cheese
1/2 Cup Red Wine Vinegar
1/3 Cup Italian or Panko Bread Crumbs + Extra for Topping
1/2 Cup Shredded Parmesan Cheese + Extra for Topping
1/2 Tbsp. Olive Oil
1 Egg
1/2 Tsp. Salt
1/2 Tsp. Pepper
Directions:
Wash the mushrooms well, and gently separate the stems from the mushroom tops.
Dice the stems of the mushrooms and place them in a frying pan on Medium-High heat with the olive oil. Cook about 3-4 minutes until softened.
While the mushrooms are cooking, place the washed mushroom tops upside-down on a baking sheet or in a baking pan lightly sprayed with cooking oil.
Once the mushroom stems are cooked, add the Red Wine Vinegar, Salt, Pepper, Ricotta Cheese, 1/3 Cup Breadcrumbs, and 1/2 Cup Parmesan Cheese to the frying pan. Mix well and cook until thickened, about 2 minutes.
Remove the frying pan from the heat and let cool a moment. Crack the egg over the mixture and mix quickly into filling to prevent the egg from touching the pan and becoming cooked.
Use a spoon to put a few tablespoons of filling into each mushroom cap.
Once each mushroom cap has been filled, top with a pinch of bread crumbs and Parmesan cheese.
Bake the mushrooms in the oven at 350°F for 20-25 minutes until the cheese on top is browned!
Serve and Enjoy!
Comentarios