Eggplant With Mushroom Stuffing Recipes

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EGGPLANT WITH MUSHROOM STUFFING



Eggplant with Mushroom Stuffing image

We had an abundance of eggplant in our garden one year, so I was happy to find this recipe, especially since it was such a hit with my family. It's not hard to make, and the best part is it's perfect for two people. -Joyce Towles, Houston, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1 small eggplant
1 tablespoon salt
1 small onion, chopped
1/4 cup butter, cubed
3/4 cup soft bread crumbs
1/2 cup chopped fresh mushrooms
1 tablespoon minced fresh parsley
Dash pepper
1/2 cup shredded Swiss cheese

Steps:

  • Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel., In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells. , Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 414 calories, Fat 31g fat (19g saturated fat), Cholesterol 86mg cholesterol, Sodium 3941mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 6g fiber), Protein 12g protein.

EGGPLANT WITH MUSHROOM STUFFING



Eggplant With Mushroom Stuffing image

Quite easy for an intermediate chef like me! I added 1 tablespoon Italian seasoning to it (instead of parsley) and 3 cloves of minced garlic. I increased the breadcrumbs slightly because the eggplant was large. It was very tasty and my husband loved it!

Provided by IdCityLady

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 2

Number Of Ingredients 9

1 small eggplant
1 tablespoon salt
¼ cup butter, cubed
1 small onion, chopped
¾ cup soft bread crumbs
½ cup chopped fresh mushrooms
1 tablespoon Italian seasoning
1 pinch ground black pepper
½ cup shredded Swiss cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
  • Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.
  • Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.
  • Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 25.5 g, Cholesterol 85.8 mg, Fat 31.8 g, Fiber 8.1 g, Protein 11.9 g, SaturatedFat 19.6 g, Sodium 3825 mg, Sugar 7 g

EGGPLANT WITH MUSHROOM STUFFING



Eggplant with Mushroom Stuffing image

We had an abundance of eggplant in our garden one year, so I was happy to find this recipe, especially since it was such a hit with my family. It's not hard to make, and the best part is it's perfect for two people. -Joyce Towles, Houston, Texas

Provided by Allrecipes Member

Time 35m

Yield 2

Number Of Ingredients 9

1 small eggplant
1 tablespoon salt
1 small onion, chopped
¼ cup butter, cubed
¾ cup soft bread crumbs
½ cup chopped fresh mushrooms
1 tablespoon minced fresh parsley
1 dash Dash pepper
½ cup shredded Swiss cheese

Steps:

  • Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.
  • In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells.
  • Place in a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 413 calories, Carbohydrate 24.2 g, Cholesterol 85.8 mg, Fat 31.5 g, Fiber 7.2 g, Protein 11.8 g, SaturatedFat 19.6 g, Sodium 3256.5 mg, Sugar 7 g

MUSHROOM STUFFED EGGPLANT (AUBERGINE)



Mushroom Stuffed Eggplant (Aubergine) image

Make and share this Mushroom Stuffed Eggplant (Aubergine) recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium eggplants or 1 large eggplant
1/2 cup chopped onion
1 tablespoon chopped parsley
1/2 teaspoon salt
1 teaspoon oregano
3 garlic cloves, minced
2 cups sliced mushrooms or 2 cups coarsely chopped mushrooms
1 tablespoon butter, softened
1/2 cup grated parmesan cheese
1 cup soft breadcrumbs, DIVIDED
1 tablespoon butter, melted

Steps:

  • Preheat oven to 375°F.
  • Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
  • Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
  • While eggplant shells are in oven, finely chop the eggplant pulp.
  • In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
  • Stir in parmesan cheese and HALF of the breadcrumbs.
  • Turn oven down to 350°F Remove eggplant shells.
  • Spoon mixture into eggplant shells.
  • Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
  • Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.

Nutrition Facts : Calories 187.2, Fat 10.1, SaturatedFat 6, Cholesterol 26.3, Sodium 596.2, Carbohydrate 17.9, Fiber 5.7, Sugar 5.4, Protein 8.6

EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE



Eggplant (Aubergine) & Herb Stuffing Casserole image

This is the final recipe I am entering from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. It is yet another eggplant recipe, but 1 I found especially appealing for its use of prepared stuffing mix & simple ingredients w/a quick & easy prep. I have not tried this, but hope some of you will give it a try & enjoy the outcome.

Provided by twissis

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 large eggplants
1 1/3 cups Pepperidge Farm Herb Stuffing (divided)
1 medium onion (chopped)
1/2 green bell pepper (chopped)
1 (14 1/2 ounce) can diced tomatoes (drained, or use 3-4 fresh tomatoes, seeded & chopped)
8 ounces mozzarella cheese (approx 2 1/2 cups, shredded or grated)
1/2 cup parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
  • Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
  • Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
  • Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
  • Bake for 30 min or till hot & bubbly. Serve immediately.
  • NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
  • NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.

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