Vegetable-Stuffed Mushrooms

Served as an appetizer or a side dish, these mushrooms are a special treat!

[quicklook-recipe prep_time=”20 min” cook_time=”20 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 24 large or 12 extra-large mushrooms, stems removed
  • 2 teaspoons vegetable oil
  • 1 medium 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 freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley


[step-list-wrapper title=”How to make it” time=”40minutes”]

[step-item number=”1″ image_url=”” title=”” ]Arrange rack in center of oven. Heat oven to 400°F.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Bring a medium pot of water to boil; add mushroom caps and blanch 2 minutes. Drain on paper towels.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Heat oil in a large skillet over medium heat. Add onion and garlic; sauté 5 minutes. Add carrot and bell pepper; cook 4 minutes. Add broth and oregano; cook 4 minutes more, until vegetables are very soft. Remove from heat; stir in Parmesan and parsley.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Spoon mixture into mushroom caps. Place on a baking sheet and bake 10 minutes or until piping hot.[/step-item]


[nutrition-info calories=”107″ calories_fat=”” fat=”4g” sat_fat=”1g” choles=”3mg” sodium=”216mg” carbs=”13g” sugars=”” protein=”6g” fiber=”3g”]

1serving equals 6 large or 3 extra-large mushrooms


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Originally Published in Reader's Digest