Vegetarian Stuffed Mushrooms Recipes

Steps:

• Remove stems from mushrooms and chop; set mushroom caps aside. In a large nonstick skillet coated with cooking spray, saute stems and onion in oil until tender. Stir in the bread crumbs, meat crumbles and seasonings; cook until bread crumbs are lightly browned. Cool slightly. , Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until heated through and mushrooms are tender. Serve warm.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
• Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
• Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
• Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 5 to 7 minutes.
• Heat 1 teaspoon oil in a skillet over medium-high heat. Saute mushrooms in the hot oil until softened and liquid starts to cook out, 5 to 10 minutes. Remove from heat and place into a baking dish, cap-side down.
• Heat remaining oil in a small pan over medium-high heat. Add onion and garlic and cook until onion is transparent and garlic fragrant, about 5 minutes.
• Combine lentils, onion-garlic mixture, 1/4 cup Cheddar cheese, feta cheese, Parmesan cheese, parsley, salt, and pepper in a bowl. Stir until well mixed.
• Fill mushroom caps evenly with mixture and top with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted, 15 to 20 minutes. Serve.

Steps:

• Saute chopped mushroom stems with garlic and onion.
• Combine all the cheese with some salt and pepper to taste.
• Add the mushroom/garlic/onion mix to the cheese.
• Combine it all and fill in the mushroom caps
• Bake at 350 for 15 minutes.
• Broil for another 5 minutes.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
• Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
• Cook on the preheated grill until tender, 7 to 8 minutes.
• While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
• Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!