Moving to New York has introduced me to one thing. Allergies.
The number of people who suffer from allergies in this city is appalling. I am not sure if it’s because of the variety of processed/ready-to-eat/fast food available for consumption in childhood, or just because people like being fussy. I am sometimes convinced that people have allergies because they ‘believe’ they do, or that they may have deprived themselves of a particular food for so long (for whatever bizarre reason) that the body soon develops an intolerance to it. In any case, without going into the hypothesis of it all (yes, I could go on and on and …), I had a guest coming over for drinks-and you guessed it – she was wheat, nut, and dairy intolerant. I was stumped. With less than 4 hours to go, I had to think of a quick snack to serve her, and it had to be more than carrots with a vegan-out-of-the-supermarket dip. 
Mushrooms cook quickly. And it’s not a nut. So anxiously and with all my fingers crossed, I tried my hands at stuffed mushrooms baked to brown goodness. I left out the cheese for the ones I served her, but oh-they taste so much better with it! This was rather easy and quick, and I will definitely try other stuffings soon. Next on the list is sundried tomato pesto & potatoes! Carbs & nuts, here I come.
PrintBaked-n-Stuffed Shrooms
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Baked stuffed button mushrooms are a delightful carb-free treat, perfect as finger food for guests with dietary restrictions.
Ingredients
- 10-12 button mushrooms
- 1 medium tomato, chopped
- 1 small onion, chopped
- 1/4 cup corn kernels
- 1/4 cup green peas
- 1 teaspoon garlic ginger paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- Optional: Grated cheese for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and clean the mushrooms thoroughly. Remove the stems and use a small spoon to create hollows in the mushroom caps. Chop the stems and set aside.
- Heat olive oil in a pan over medium heat. Add the garlic ginger paste and chopped onions. Cook for 5-7 minutes, stirring occasionally, until the onions are soft and translucent.
- Add the chopped tomato, corn kernels, green peas, chopped mushroom stems, dried basil, and dried oregano to the pan. Season with salt and black pepper to taste. Cook for another 5-7 minutes until the vegetables are tender and the mixture is well combined.
- Stuff each mushroom cap with the prepared vegetable mixture. If desired, sprinkle grated cheese on top of each stuffed mushroom.
- Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Serve warm as a delicious appetizer or snack.
Notes
These mushrooms can be made dairy-free by omitting the cheese. They are best served fresh out of the oven. Experiment with different stuffings like sundried tomato pesto or potatoes for variety. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 120
- Sugar: 4
- Sodium: 150
- Fat: 6
- Carbohydrates: 15
- Fiber: 3
- Protein: 4
- Cholesterol: 0
