Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (93)
Italian Vegetarian Stuffed Mushrooms
NUTRITION · PER SERVING45M COOK
CAL 13%·PRO 20%
CARBS 24G36% OF CAL
4G FIBER8G SUGAR12G OTHER
FAT 17G56% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mushroom caps filled with herbed breadcrumb and cheese mixture, then baked until golden. A make-ahead appetizer packed with Italian herbs and garlic.
starteritalian🍪 sheet pan🥧 baking dish🍳 skilletvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 12 whole mushrooms (about 2 inches in diameter (I used small portobello mushrooms))
- 1/4 cup extra-virgin olive oil (divided)
- 1/4 cup shallots (finely diced (or onion))
- 2 cloves garlic (minced)
- 3 tablespoons fresh parsley (finely chopped, plus more for garnish)
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese (fresh grated, see notes)
- 1/2 teaspoon dried oregano (or 1 teaspoon finely chopped fresh)
- kosher salt (to taste)
- black pepper (to taste)
At a glance
PER SERVING · TIME 45M
CAL 13%·PRO 20%
CARBS 24G36% OF CAL
4G FIBER8G SUGAR12G OTHER
FAT 17G56% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 584mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 984mg
- Calcium
- 105mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 584MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.