Vegetable-Stuffed Mushrooms

Quick look

  • prep 20 min    cook 20 min
  • serves 4


  • 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

    How to make it  40minutes

  • 1

    Arrange rack in center of oven. Heat oven to 400°F.

  • 2

    Bring a medium pot of water to boil; add mushroom caps and blanch 2 minutes. Drain on paper towels.

  • 3

    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.

  • 4

    Spoon mixture into mushroom caps. Place on a baking sheet and bake 10 minutes or until piping hot.

Nutritional Information(per serving)

  • Calories: 107
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 3mg
  • Sodium: 216mg
  • Carbs: 13g
  • Protein: 6g
  • Fiber: 3g

1serving equals 6 large or 3 extra-large mushrooms

    Become more interesting every week!

    Get our Read Up newsletter

    how we use your e-mail
    We will use your email address to send you this newsletter. For more information please read our privacy policy.