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10 Best Stuffed Mushrooms Recipes: Easy & Healthy Vegetarian Appetisers

Stuffed mushrooms are a delightful addition to any gathering, offering a burst of flavour in a bite-sized package. These versatile morsels are not only easy to prepare but also cater wonderfully to vegetarian diets, making them the perfect entrée or snack for parties, gatherings, or intimate dinners. If you’re looking to impress guests or simply enjoy a tasty treat, here are ten of the best stuffed mushroom recipes that are both easy to make and packed with healthy ingredients.

1. Classic Garlic and Herb Stuffed Mushrooms

Ingredients:

• 12 large button mushrooms
• 4 cloves garlic, minced
• 50g breadcrumbs
• 50g grated Parmesan cheese (or a vegetarian alternative)
• Fresh parsley, chopped
• Olive oil
• Salt and pepper

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Remove the stems from the mushrooms and chop them finely.
3. In a pan, heat olive oil and sauté garlic until fragrant.
4. Add chopped mushroom stems, breadcrumbs, and parsley; season with salt and pepper.
5. Stuff the mixture into the mushroom caps, sprinkle with Parmesan, and bake for 15-20 minutes until golden.

2. Spinach and Feta Stuffed Portobello Mushrooms

Ingredients:

• 4 portobello mushrooms
• 200g fresh spinach, wilted
• 100g feta cheese, crumbled
• 1 egg, beaten
• 50g breadcrumbs
• Lemon juice
• Olive oil

Instructions:

1. Preheat the oven to 200°C (400°F).
2. In a bowl, mix wilted spinach, feta, egg, breadcrumbs, and a dash of lemon juice.
3. Brush portobello caps with olive oil and fill with the spinach mixture.
4. Bake for 20-25 minutes, or until the mushrooms are tender.

3. Mediterranean Stuffed Mushrooms

Ingredients:

• 12 large button mushrooms
• 100g sun-dried tomatoes, chopped
• 100g olives, pitted and chopped
• 50g cream cheese
• Fresh basil, chopped
• Balsamic vinegar

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Remove the mushroom stems and chop them finely.
3. In a bowl, combine sun-dried tomatoes, olives, cream cheese, and basil.
4. Fill the mushroom caps with the mixture, drizzle with balsamic vinegar, and bake for 15-20 minutes.

4. Quinoa and Black Bean Stuffed Mushrooms

Ingredients:

• 12 large portobello mushrooms
• 200g cooked quinoa
• 1 can black beans, rinsed and drained
• 1 tsp cumin
• 1 tsp lime juice
• Fresh cilantro, chopped

Instructions:

1. Preheat the oven to 190°C (375°F).
2. In a bowl, mix cooked quinoa, black beans, cumin, lime juice, and cilantro.
3. Remove the mushroom stems and fill the caps with the quinoa mixture.
4. Bake for 20-25 minutes until the mushrooms are tender.

5. Creamy Mushroom and Ricotta Stuffed Mushrooms

Ingredients:

• 12 button mushrooms
• 250g ricotta cheese
• 100g grated mozzarella cheese
• 2 cloves garlic, minced
• Fresh thyme leaves
• Olive oil

Instructions:

1. Preheat your oven to 180°C (350°F).
2. In a bowl, mix ricotta, mozzarella, garlic, and thyme.
3. Stuff the mixture into the mushroom caps, drizzle with olive oil, and bake for 15-20 minutes until bubbly and golden.

6. Pesto and Veggie Stuffed Mushrooms

Ingredients:

• 12 large button mushrooms
• 100g basil pesto
• 100g bell pepper, finely chopped
• 50g pine nuts, toasted
• Grated Parmesan (or vegetarian alternative)

Instructions:

1. Preheat your oven to 190°C (375°F).
2. In a bowl, combine pesto, chopped bell peppers, and pine nuts.
3. Fill the mushroom caps with the mixture and top with Parmesan cheese.
4. Bake for 15-20 minutes until heated through.

7. Cheesy Broccoli Stuffed Mushrooms

Ingredients:

• 12 button mushrooms
• 200g broccoli florets, steamed and chopped
• 100g cheddar cheese, grated
• 50g cream cheese
• Salt and pepper

Instructions:

1. Preheat your oven to 180°C (350°F).
2. In a bowl, mix steamed broccoli, cheddar, cream cheese, and seasonings.
3. Stuff the mushroom caps and bake for 15-20 minutes until golden and bubbly.

8. Curried Chickpea Stuffed Mushrooms

Ingredients:

• 12 portobello mushrooms
• 1 can chickpeas, rinsed and drained
• 2 tsp curry powder
• 50g Greek yoghurt
• Fresh coriander, chopped

Instructions:

1. Preheat your oven to 200°C (400°F).
2. In a bowl, mash chickpeas and mix with curry powder and Greek yogurt.
3. Stuff the mixture into portobello caps and bake for 20 minutes.

9. Sweet Potato and Sage Stuffed Mushrooms

Ingredients:

• 12 large button mushrooms
• 200g sweet potato, cooked and mashed
• Fresh sage, chopped
• 50g goat cheese (optional)
• Olive oil

Instructions:

1. Preheat the oven to 190°C (375°F).
2. Mix mashed sweet potato, sage, and goat cheese in a bowl.
3. Fill the mushroom caps and drizzle with olive oil before baking for 20 minutes.

10. Herbed Couscous Stuffed Mushrooms

Ingredients:

• 12 button mushrooms
• 100g couscous
• 200ml vegetable stock
• Fresh herbs (parsley, thyme, dill)
• Olive oil

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Prepare couscous with vegetable stock as per package instructions.
3. Mix cooked couscous with fresh herbs and stuff the mushroom caps.
4. Drizzle with olive oil and bake for 15-20 minutes.

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These ten stuffed mushroom recipes are not only delicious but also highlight the endless possibilities of vegetarian cooking. Each recipe can be modified according to your preferences, allowing you to get creative with flavours and ingredients. Whether served as appetisers or a main dish, stuffed mushrooms are sure to please any palate. Enjoy cooking and savouring these delightful treats!

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