Vegetable-Stuffed Mushrooms

Start any meal with this fiber-packed first course.

Vegetable-Stuffed Mushrooms

[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 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



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

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Spoon mixture into the mushroom caps and place on baking sheet. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Bake 10 minutes or until piping hot.[/step-item][/step-list-wrapper]

[nutrition-info calories=”90″ calories_fat=”” fat=”5g” sat_fat=”1g” choles=”5mg” sodium=”120mg” carbs=”9g” sugars=”” protein=”6g” fiber=”2g”]


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    Originally Published in Reader's Digest