Mushroom lovers rejoice! These vegetarian stuffed mushrooms are loaded with flavor! An easy meatless appetizer recipe for your next get together!
Do you need to wash mushrooms before cooking them?
I have worked very hard over the last 10 years to make sure that my kids are open to new foods and flavors. One of my hugest pet peeves is seeing kids that will only eat chicken fingers and French Fries! Getting kids started young with bold flavors helps ensure that your child will grow up to be an adventurous eater!
Do you have to peel button mushrooms?
Those little white mushrooms up there are called button mushrooms. They are great for making homemade stuffed mushrooms! You may not even have to wash them before you use them since cultivated mushrooms are usually very clean. If they aren’t overly dirty, just wipe them with a kitchen towel or rinse briefly and dry before use. Do not peel them. Then, you can leave the mushrooms whole or slice as necessary.
So, my husband wanted to try a vegetarian stuffed mushroom recipe. We do a fair amount of vegetarian and vegan cooking, although we do eat meat as well. I just like to try and limit our dependence on animal products.
More Vegetarian Appetizers
- Homemade Hummus Dip Recipe
- Spicy Roasted Chickpeas with Rosemary and Garlic
- Easy Mexican Corn Dip Recipe
Since we put a fair amount of work into our appetizer, we chose to go with something simple for the main course. I marinated salmon fillets in Lawry’s Santa Fe Chili Marinade…or I should say my son did. Just 30 minutes of marinating a then we threw it on the grill. The combination of the smoke from the fire and the bold flavor of the marinade gave our meal a wonderful twist! Check out Epicurious for more vegetarian appetizer recipes.
✯Don’t want to miss the next post?✯
Or join the private Facebook group for simple tips on going green!
Vegetarian Stuffed Mushrooms
- 30 small to medium white button mushrooms
- 8 ounces sliced button mushrooms
- 2 vegetarian sausages
- 1 TBSP grapeseed oil
- 1 bunch fresh chives (diced)
- 5 ounces shredded cheese
- 1 to 2 tsp Lawry's Roasted Garlic Salt
- freshly ground pepper to taste
- Preheat the oven to 425 and lightly grease a cookie sheet
- Remove the stems from the whole mushrooms and brush the caps clean. Use a small spoon or melon baller to hollow them out a bit to make more room for the stuffing.
- Place the 2 vegetarian sausages in a food processor and chop coarsely.
- Add the 8 ounces of sliced mushrooms and the stems that were removed in step 2. Pulse until finely chopped.
- Heat oil in a large skillet until warm and add the sausage/mushroom mixture. Saute until lightly browned (4 to 5 minutes).
- Add the Lawry's Roasted Garlic Salt and freshly ground black pepper.
- Remove mixture from the stove and allow to cool
- Stir in the chives and cheese
- Stuff the mixture into the reserved mushroom caps (mounding over the top slightly) and place on the cookie sheet.
- Bake for 15 to 20 minutes or until hot. Serve immediately.
Amount Per Serving: Calories: 80Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 167mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 4g
Nutrition information not always accurate
Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.