Vegetarian Stuffed Mushrooms

Name: Vegetarian Stuffed Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 14 servings
Ingredients: 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; Chopped fresh basil, optional

Total Time Prep: 15 min. Bake: 25 min.

Yield 14 servings

Test Kitchen Approved

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

Ingredients

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
Chopped fresh basil, optional

Directions

Remove stems from mushrooms and chop; set mushroom caps aside. In a large nonstick skillet, saute stems and onion in oil until tender. Stir in the bread crumbs, crumbles and next 5 ingredients; cook until bread crumbs are lightly browned. Cool slightly.
Stuff mixture into mushroom caps. Place stuffed caps in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until heated through and mushroom caps are tender. If desired, top with chopped fresh basil. Serve warm.

Nutrition Facts

1 stuffed mushroom: 34 calories, 2g fat (0 saturated fat), 0 cholesterol, 111mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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

Recipe Creator