Meatless Stuffed Mushrooms Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
• In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
• Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
• Bake for 20 to 25 minutes in the preheated oven.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large saucepan over medium-high heat. Add mushrooms, celery, onion, garlic, salt, sage, thyme, marjoram, and black pepper. Saute for 4 to 5 minutes. Stir in boiling water and wine and turn off heat. Pour in French and whole wheat bread cubes and toss well to coat.
• Pour mixture into a 9x13x2-inch baking pan.
• Bake, uncovered, in the preheated oven until cooked through, about 30 minutes.

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.

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.

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.

Steps:

• Preheat oven to 350F/180°C.
• Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
• Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. Cook, stirring frequently, about 3-5 minutes, until onions have softened.
• Transfer to a large mixing bowl. Stir in bread crumbs, parmesan, olive oil, salt and pepper. Mix thoroughly. If mixture seems a bit dry, add a little more olive oil.
• With your hands, fill mushroom caps with mixture. Place on oiled baking sheet with lip or jellyroll pan. Drizzle a few drops of olive oil onto each mushroom.
• Bake 15-20 minutes until golden and hot.
• Serve warm or at room temperature.

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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
• Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
• Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
• Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.