Mediterraneanstuffedmushrooms Recipes
MEDITERRANEAN STUFFED MUSHROOMS
I had some mushrooms to use up and couldn't find any recipes that I wanted to make or that I had all of the ingredients for. So I decided to play with some of my favorite flavors together to make a vegetarian no bread-crumb stuffed mushroom. I had so much fun with this one that I also made green chile stuffed mushrooms and am going to post that recipe next! I had to write down a few more ideas for the next time I have mushrooms on hand. Playing with food is fun!
Provided by Engrossed
Categories Cheese
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Lightly grease a cookie sheet or 13x9 baking dish.
- Stir together filling ingredients: tomatoes through feta.
- Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
- Bake for 20-25 minutes.
- Place on a serving platter and sprinkle fresh minced parsley over the top of them.
Nutrition Facts : Calories 31.4, Fat 2.3, SaturatedFat 1.1, Cholesterol 5.6, Sodium 101.1, Carbohydrate 1.4, Fiber 0.3, Sugar 0.8, Protein 1.7
MEDITERRANEAN MUSHROOM-STUFFED TOMATOES
Make and share this Mediterranean Mushroom-Stuffed Tomatoes recipe from Food.com.
Provided by Mary Jenny
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Heat oven to 375?F.
- 2. Slice the tops off the tomatoes, reserve these as "lids.".
- 3. Scoop out the flesh and juice of the tomatoes into a bowl and mash until pulpy. Set aside.
- 4. Sprinkle the inside of the tomatoes with the salt and turn upside down on a paper towel to drain excess juice. Set aside.
- 5. Heat the oil in a large frypan over medium-high heat and sauté the mushrooms, zucchini and herbes de Provence until "al dente" (you're going to cook this mixture again in the oven so you don't want to overcook at this point).
- 6. Add the reserved tomato flesh and the pearl barley/ wheat berries and stir to thoroughly combine.
- 7. Add the egg and Parmesan, stir well and remove from the heat.
- 8. Season to taste.
- 9. Rinse the salt out of the tomato halves and pat dry with a paper towel.
- 10. Fill the tomato halves with the mushroom mixture - packing tightly by pressing on the mixture with the back of a soup spoon.
- 11. Place the tomato halves on a baking tray lined with parchment paper.
- 12. Place the tomato tops on each tomato, sprinkle with a little olive oil and bake for approximately 30-40 minutes until the filling is hot and the tomato flesh is slightly softened.
- 13. Optional: you can remove the tops from the tomatoes and sprinkle with some fresh herbs, replacing the tops to serve.
Nutrition Facts : Calories 219.6, Fat 16.7, SaturatedFat 3.2, Cholesterol 50.9, Sodium 2431.7, Carbohydrate 13, Fiber 3, Sugar 5.1, Protein 6.6
MEDITERRANEAN STUFFED MUSHROOMS
Serve these flavorful Mediterranean Stuffed Mushrooms the next time you're entertaining. These Mediterranean Stuffed Mushrooms are filled with all of your favorite Mediterranean ingredients, including sun-dried tomatoes and olive oil.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms; finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
- Heat oil in medium skillet on medium-high heat. Add chopped stems and tomatoes; cook and stir 2 to 4 min. or until mushrooms are tender. Add bread crumbs and onions; cook and stir 1 min. Remove from heat; cool 10 min.
- Heat oven to 400º F. Reserve 1/4 cup crumb mixture. Mix cream cheese, shredded cheese and basil in medium bowl until blended. Stir in remaining crumb mixture; spoon into mushroom caps, adding about 1 Tbsp. to each. Place on foil-covered rimmed baking sheet; sprinkle with reserved crumb mixture.
- Bake 15 to 20 min. or until heated through.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 2 g
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