Vegetable-Stuffed Mushrooms

Start any meal with this fiber-packed first course.

from Vegetables for Vitality
Vegetable-Stuffed Mushrooms

Quick look

  • prep 20 min    cook 20 min
  • serves 4

Ingredients

  • 24 large or 12 extra-large mushrooms, stems removed
  • 2 teaspoons vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 red bell pepper, finely chopped
  • 1/2 cup chicken broth
  • 1/2 teaspoon dried oregano
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped parsley

    How to make it  40 minutes

  • 1

    Preheat oven to 400°F. In a medium pot of boiling water, cook the mushroom caps for 2 minutes to blanch. Drain on paper towels.

  • 2

    In large skillet over moderate heat, heat oil. Add onion and garlic, and sauté for 5 minutes. Add carrot and pepper, and cook for 4 minutes. Add broth and oregano, and cook for 4 minutes or until the vegetables are very soft. Remove from heat; stir in Parmesan and parsley.

  • 3

    Spoon mixture into the mushroom caps and place on baking sheet.

  • 4

    Bake 10 minutes or until piping hot.

Nutritional Information(per serving)

  • Calories: 90
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 5mg
  • Sodium: 120mg
  • Carbs: 9g
  • Protein: 6g
  • Fiber: 2g

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