Vegetarian Stuffed Mushrooms

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