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 (60 ml) corn kernels
- 1/4 cup (60 ml) green peas
- 1 tsp garlic ginger paste
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 tbsp (15 ml) 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: Indian
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 120
- Sugar: 4
- Sodium: 150
- Fat: 6
- Carbohydrates: 15
- Fiber: 3
- Protein: 4
- Cholesterol: 0