11
260
40

Description

No meat needed for these filling and flavorful Vegetarian Stuffed Mushrooms!

Ingredients

  • 4 ounces day-old baguette
  • 2 ounces grated parmesan cheese
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • black pepper (to taste)
  • 2 teaspoons olive oil
  • 1 shallots (finely diced)
  • 1 clove garlic (minced)
  • 4 ounces gruyere cheese (divided)
  • 2 eggs

Directions

  1. Preheat the oven to 375° F.
  2. Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
  3. Carefully remove the stems from the mushrooms and discard or save for an alternative use.
  4. Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
  5. Break the stale baguette into large chunks and place in the bowl of a food processor. Pulse into coarse crumbs.
  6. Place the breadcrumbs into a mixing bowl. Add the grated parmesan, parsley, thyme, salt, and pepper. Set aside.
  7. Finely dice the shallot.
  8. Mince the garlic.
  9. Pour the olive oil into a large sauté pan and set over medium-high heat. Once the oil in shimmering, add the shallot.
  10. Cook for 5-6 minutes, until the shallot is softened.
  11. Add the garlic to the pan, and cook for a minute longer, until fragrant.
  12. Add the cooked shallots and garlic to the bowl of seasoned breadcrumbs.
  13. Grate the Gruyere or Fontina cheese into a bowl.
  14. Add half the grated cheese to the breadcrumb mixture. Set the remaining cheese aside.
  15. Crack the eggs into the bowl of breadcrumbs and cheese. Using a large fork, mix vigorously until the ingredients are thoroughly combined and the stuffing holds together when pinched.
  16. With a small spoon and clean hands, stuff a generous Tablespoon of filling into each mushroom. Pack the filling tightly into each cavity, using enough so that the mushrooms are domed with stuffing.
  17. Top each mushroom with a heaping teaspoon of the reserved shredded cheese.
  18. Transfer the baking pan to the preheated oven.
  19. Bake for 25-28 minutes, until the mushrooms have released some of their juices and the stuffing is nicely browned.
  20. Remove the pan from the oven. Allow the mushrooms to cool for 5 minutes before plating and serving.
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NutritionView more

260Calories
Sodium27%DV650mg
Fat28%DV18g
Protein35%DV18g
Carbs2%DV7g
Fiber3%DV<1g

PER SERVING *

Calories260Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat9g45%
Trans Fat
Cholesterol150mg50%
Sodium650mg27%
Potassium210mg6%
Protein18g35%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber<1g3%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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