These vegetarian stuffed mushrooms are quick and easy to make. You only need a handful of ingredients and your guests will love them.
Ingredients
- 2 tablespoons butter, divided, or more as needed
- 10 medium brown mushrooms, stems removed and diced
- 3 ounces garden vegetable cream cheese spread (such as Philadelphia(R) Garden Vegetable), or more to taste
- 2 stalks green onions, chopped
- 1 tablespoon chopped fresh chives, or to taste
- ¼ cup panko bread crumbs
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 124 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat7g | 34% |
Cholesterol29mg | 10% |
Sodium135mg | 6% |
Total Carbohydrate7g | 2% |
Dietary Fiber1g | 2% |
Total Sugars2g | |
Protein2g | |
Vitamin C2mg | 11% |
Calcium29mg | 2% |
Iron0mg | 2% |
Potassium167mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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