Description
Baked stuffed button mushrooms are a delightful carb-free treat, perfect as finger food for guests with dietary restrictions.
Ingredients
Units
Scale
- 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