Meatless Stuffed Mushrooms Recipes

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MEATLESS STUFFED MUSHROOMS



Meatless Stuffed Mushrooms image

These tasty stuffed mushrooms are an original recipe I have come up with over the years. They are meatless and they are also gluten-free and lactose-free. The recipe uses Parmesan cheese but Parmesan cheese is a hard cheese which is tolerable by most people even with lactose sensitivity. Whenever I make these there are never any left overs so I think they're pretty good.

Provided by Michelle of the shi

Categories     Vegetable

Time 40m

Yield 16 caps, 4 serving(s)

Number Of Ingredients 10

16 medium white mushrooms
3/4 cup garbanzo beans
3/4 cup grated parmesan cheese
1/2 liter sweet vidalia onion, chopped
1 tablespoon basil
1 tablespoon margarine
1/2 cup cornmeal
2 tablespoons olive oil
1 garlic clove, minced
salt

Steps:

  • Preheat oven to 350°.
  • Clean the mushrooms and separate the caps from the stems, keeping the stems to use later.
  • Slice off a thin piece across each cap's inside so the mushroom's opening becomes wider and flatter. Also save these mushroom scraps.
  • Place your mushroom caps, open-side-up, on a large cookie sheet or non-stick pan (pizza pans work nicely).
  • In a food processor, combine garbanzo beans, mushroom pieces and onion. Chop them into a fine, nearly paste-like consistency.
  • In a skillet, saute garlic in margarine, then place the processed combination in the pan and cook over medium-high heat.
  • Stir in oil, corn meal, basil, parmesan cheese and salt.
  • Keep mixing well as you continue to cook the ingredients together for about 2-3 minutes.
  • Allow the stuffing to sit in the pan and cook for a few minutes, browning and crusting slightly. Turn, and brown the other side.
  • After approximately 7-8 minutes, the stuffing is ready to be scooped into the mushroom caps. (Spritzing the mushroom caps with cooking oil is recommended.).
  • Using a normal kitchen spoon, scoop generous mounds of the stuffing into each cap, pressing firmly to create packed mounds on each cap. Any leftover stuffing can be sprinkled around the caps.
  • Bake at 350° for 20-25 minutes.

Nutrition Facts : Calories 326.7, Fat 16.3, SaturatedFat 4.9, Cholesterol 16.5, Sodium 466.2, Carbohydrate 33.8, Fiber 5, Sugar 5, Protein 13.8

MEATLESS STUFFED MUSHROOMS



Meatless Stuffed Mushrooms image

I love stuffed mushrooms but not the calories that come with it. I always have veggies on hand and this turned out to be a hit with my family.

Provided by Lizable

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 40m

Yield 12

Number Of Ingredients 10

1 cup shredded zucchini
¼ cup shredded carrots
1 tablespoon minced canned water chestnuts
1 tablespoon pine nuts
1 clove garlic, minced
salt and ground black pepper to taste
1 tablespoon oil, or more as needed
2 tablespoons grated Parmesan cheese
1 (10 ounce) mushrooms, stems removed
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine zucchini, carrots, water chestnuts, pine nuts, and garlic in a mixing bowl. Season with salt and pepper.
  • Heat oil in a skillet over medium heat. Add vegetable mixture and cook until slightly soft, 3 to 5 minutes. Remove from heat and return to the mixing bowl to cool.
  • Add Parmesan cheese to the cooled vegetables; mix to combine. Fill each mushroom with a generous amount of vegetable mixture, sprinkle cayenne pepper on top, and place on a baking sheet.
  • Bake in the preheated oven until mushrooms are tender, about 12 minutes.

Nutrition Facts : Calories 26.4 calories, Carbohydrate 1.7 g, Cholesterol 0.7 mg, Fat 1.8 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 29.9 mg, Sugar 0.7 g

VEGETARIAN STUFFED MUSHROOMS



Vegetarian Stuffed Mushrooms image

Mixed with a blend of parsley, basil, oregano and bread crumbs, soy crumbles make a delightful addition to these savory stuffed mushrooms. Arline Aaron of Brooklyn, New York shares the recipe.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 14 appetizers.

Number Of Ingredients 10

14 large fresh mushrooms
1 small onion, finely chopped
4 teaspoons canola oil
3/4 cup soft bread crumbs
1/2 cup frozen vegetarian meat crumbles, thawed
1 teaspoon minced fresh parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Remove stems from mushrooms and chop; set mushroom caps aside. In a large nonstick skillet coated with cooking spray, saute stems and onion in oil until tender. Stir in the bread crumbs, meat crumbles and seasonings; cook until bread crumbs are lightly browned. Cool slightly. , Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until heated through and mushrooms are tender. Serve warm.

Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 111mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

EASY VEGETARIAN STUFFED MUSHROOMS



Easy Vegetarian Stuffed Mushrooms image

Make and share this Easy Vegetarian Stuffed Mushrooms recipe from Food.com.

Provided by TVan8879

Categories     Vegetable

Time 27m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

12 white button mushrooms
1 garlic clove
1/4 cup diced onion
1/4 cup reduced fat parmesan cheese
2 tablespoons cream cheese
1/4 cup mozzarella cheese
salt
pepper
cooking spray

Steps:

  • Saute chopped mushroom stems with garlic and onion.
  • Combine all the cheese with some salt and pepper to taste.
  • Add the mushroom/garlic/onion mix to the cheese.
  • Combine it all and fill in the mushroom caps
  • Bake at 350 for 15 minutes.
  • Broil for another 5 minutes.

Nutrition Facts : Calories 60.3, Fat 4, SaturatedFat 2.4, Cholesterol 12.7, Sodium 109.4, Carbohydrate 2.4, Fiber 0.5, Sugar 1, Protein 4.2

STUFFED MUSHROOMS



Stuffed Mushrooms image

This classic hors d'oeuvres recipe first appeared in The Times in a February 1981 column by Craig Claiborne on the then-popular topic of no-salt cooking. Mushrooms, he said, are "the one basic ingredient best suited to a no-salt cookery," noting a "depth of flavor" and "a meat-like consistency." We may have relaxed our beliefs regarding our salt consumption, but this more than 30-year old recipe remains a reader favorite. It's also blessedly easy to make. After removing the stems from the mushrooms, you simply sauté the caps with a little butter, lemon juice and black pepper (we won't tell if you add a little salt). Make a simple stuffing of chopped mushroom stems, shallots, garlic, celery, thyme, egg, bread crumbs and shredded Gouda. Stuff the mushroom caps, drizzle with butter and bake for about 15 minutes. See? The 1980s weren't so bad.

Provided by Craig Claiborne

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/4 pounds mushrooms
4 tablespoons butter
Juice of 1 lemon
Freshly ground pepper to taste
1/3 cup coarsely chopped shallots
1/2 teaspoon minced garlic
1 cup coarsely chopped celery, optional
1/4 teaspoon dried thyme
1 small bay leaf
1/4 cup coarsely chopped parsley
1 egg, lightly beaten
1/4 cup fine fresh bread crumbs
1/4 cup grated cheese, preferably low-sodium cheese, such as Gouda
Salt and pepper, to taste

Steps:

  • Preheat the oven to 400 degrees.
  • Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.
  • Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.
  • Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they've begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.
  • Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.
  • Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.
  • Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.
  • Place the mushrooms caps in the oven and bake 15 minutes.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 3 grams, TransFat 0 grams

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