MUSHROOM STUFFED EGGPLANT (AUBERGINE)
Make and share this Mushroom Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
- Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
- While eggplant shells are in oven, finely chop the eggplant pulp.
- In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
- Stir in parmesan cheese and HALF of the breadcrumbs.
- Turn oven down to 350°F Remove eggplant shells.
- Spoon mixture into eggplant shells.
- Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
- Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.
Nutrition Facts : Calories 187.2, Fat 10.1, SaturatedFat 6, Cholesterol 26.3, Sodium 596.2, Carbohydrate 17.9, Fiber 5.7, Sugar 5.4, Protein 8.6
ROASTED EGGPLANT AND MUSHROOMS
Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.
Provided by PSPINRAD
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
- Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g
CREAMY EGGPLANT & MUSHROOM MONTE CRISTO
As a child, I wouldn't eat veggies. As a parent, I try to include them in creative ways. I'm proud to say this eggplant sandwich is a hit with my son. -Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add eggplant; cook 2-3 minutes on each side or until tender and lightly browned. Remove from pan., In same pan, heat 2 tablespoons oil over medium heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Remove from pan; wipe skillet clean., In a shallow bowl, whisk eggs and milk until blended. Spread 1 tablespoon herb cheese over each slice of bread. Layer 4 slices with eggplant and mushrooms; top with remaining bread., In same pan, heat 1 tablespoon oil over medium heat. Carefully dip both sides of sandwiches in egg mixture, allowing each side to soak 5 seconds. Place 2 sandwiches in skillet; toast 2-3 minutes on each side or until golden brown. Repeat with remaining oil and sandwiches.
Nutrition Facts : Calories 573 calories, Fat 36g fat (13g saturated fat), Cholesterol 129mg cholesterol, Sodium 939mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 6g fiber), Protein 15g protein.
STUFFED EGGPLANT
Don't discount the eggplant! This underrated veggie turns downright succulent when cooked correctly and stuffed with ground beef and veggies-it's a hearty, comforting and a delight to the taste buds. Herbs and pecorino Romano cheese add extra flavor and the toasted breadcrumbs add a satisfying crunch!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
- Meanwhile, in a medium sauté pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and sauté until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium sauté pan over medium heat, add the remaining 2 tablespoons olive oil, and sauté the onion, pepper and garlic together in the oil.
- In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
- Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.
Nutrition Facts : Calories 500, Carbohydrate 32 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 9 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 10 g, TransFat 1/2 g
STOVE TOP VEGGIE STUFFING
Put some farmers market deliciousness into your next stuffing side dish with our STOVE TOP Veggie Stuffing recipe. Our STOVE TOP Veggie Stuffing recipe includes fresh eggplant, thinly-sliced zucchini and chopped tomatoes.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 35m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oil in large saucepan on medium-high heat. Add mushrooms and onions; cook and stir 5 min. or until tender.
- Add eggplant, zucchini and tomatoes; mix well. Simmer on medium heat 5 to 10 min. or until vegetables are eggplant is tender, stirring occasionally.
- Prepare stuffing as direction on package. Add to vegetables; mix well. Remove from heat. Let stand 5 min. Fluff with fork.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
STUFFED EGGPLANT
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g
PORTOBELLO MUSHROOMS STUFFED WITH EGGPLANT AND GORGONZOLA
Provided by Eileen M. Watson
Categories Cheese Mushroom Appetizer Bake Sauté Dinner Eggplant Fall Family Reunion Bon Appétit Florida Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Arrange mushrooms, rounded side down, on large baking sheet. Heat oil in heavy medium skillet over medium heat. Add eggplant, sun-dried tomatoes and garlic. Sauté until eggplant is soft, about 8 minutes. Stir in red wine and simmer until liquid evaporates, about 2 minutes. Remove skillet from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper. Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes. Remove foil and continue baking until cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 minutes. Sprinkle mushrooms with remaining 1 tablespoon basil and serve warm.
SAVORY STUFFED EGGPLANT
This is a really good way to fix eggplant if you don't feel like the typical fried eggplant. I actually came up with this recipe, though because I did not have all the ingredients to make the fried eggplant! It was a big hit! Enjoy!
Provided by Renee
Categories Side Dish
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Bring water and butter to a boil in a saucepan; add stuffing mix and cover saucepan. Remove saucepan from heat and let stand for 5 minutes; fluff stuffing with a fork.
- Scoop the flesh from eggplant and dice, reserving shells. Mix eggplant pulp, stuffing, Parmesan cheese, mayonnaise, and egg together in a bowl. Fill each eggplant shell with stuffing mixture and top with paprika.
- Bake in the preheated oven until filling is cooked through and crisp on the top, 30 to 35 minutes.
Nutrition Facts : Calories 793.8 calories, Carbohydrate 85.5 g, Cholesterol 168.9 mg, Fat 43.1 g, Fiber 14.4 g, Protein 20.2 g, SaturatedFat 19.6 g, Sodium 1793.5 mg, Sugar 15.5 g
More about "eggplant with mushroom stuffing recipes"
MUSHROOM STUFFED EGGPLANT - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
Reviews 12Category Appetizer, Main Course, TapasCuisine Spanish, Vegan, VegetarianEstimated Reading Time 4 mins
MUSHROOM-STUFFED EGGPLANT RECIPE - MARCIA KIESEL
From foodandwine.com
5/5 Total Time 1 hr 10 minsAuthor Marcia Kiesel
- Halve the eggplants lengthwise and cut out the flesh, leaving 1/4-inch shells. Cut the flesh into 1/2-inch dice. Salt the eggplant shells and let stand for 30 minutes. Pat the shells dry.
- Preheat the oven to 350°. Rub the eggplants with oil; set them on a rimmed baking sheet, cut side down. Add 1/4 cup of water, cover with foil and bake for 45 minutes.
- Meanwhile, in a skillet, heat 2 tablespoons of olive oil. Add the mushrooms. Season with salt and pepper, cover and cook over moderate heat until tender; transfer to a bowl. Heat 1 tablespoon of olive oil in the skillet. Add the diced eggplant. Season with salt and pepper, cover and cook until tender and browned, 3 minutes; add to the mushrooms.
- Add the garlic, onion and 2 tablespoons of olive oil to the skillet. Cover and cook, until softened. Add the cumin and 1 tablespoon of the butter and stir until fragrant, 1 minute; add to the mushrooms. Stir in the wine-soaked bread, cheese and broth and season the filling with salt and pepper.
MUSHROOM SCHMALTZ STUFFING RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
STUFFED EGGPLANT - THE MIDNIGHT BAKER
From bakeatmidnite.com
EGGPLANT STUFFED WITH MUSHROOMS - LIVING SWEET …
From livingsweetmoments.com
EGGPLANT MUSHROOM STYLE - CHRISTINA COOKS
From christinacooks.com
LIDIA BASTIANICH PAIRS EGGPLANT ROLLATINI WITH SPICY PORK CHOPS
From today.com
EXCELLENT JONATHAN WAXMAN RECIPES - FOOD & WINE
From foodandwine.com
STUFFED EGGPLANT - EATINGWELL
From eatingwell.com
MUSHROOM-STUFFED EGGPLANT RECIPE - DELISH
From delish.com
BEST MUSHROOM STUFFED EGGPLANT RECIPE - HOW TO MAKE …
From food52.com
EGGPLANT WITH MUSHROOM STUFFING RECIPE: HOW TO MAKE IT - TASTE …
From preprod.tasteofhome.com
EGGPLANT WITH MUSHROOM STUFFING RECIPE - FAMILYOVEN.COM
From familyoven.com
EGGPLANT AND WILD MUSHROOM STUFFING - THE PALEO MOM
From thepaleomom.com
MUSHROOM AND EGGPLANT YASSA RECIPE - NYT COOKING
From cooking.nytimes.com
STUFFED EGGPLANT RECIPE WITH MUSHROOMS AND CREAM CHEESE
From youtube.com
THE SECRET TO FREEZING MUSHROOMS FOR FRESH FLAVOR ANYTIME
From allrecipes.com
VEGETARIAN STUFFED EGGPLANT - THE MEDITERRANEAN DISH
From themediterraneandish.com
You'll also love