Vegetarian Stuffed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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These easy delicious buttery shrooms will make your holidays bright! Ingredients:
2 slice of whole wheat thick bread |
1/4 cup italian bread crumbs |
1/4 cup wheat germ |
3 tbsp. cold pressed olive oil |
1/2 tsp salt |
1/4 tsp black pepper |
1/2 tsp basil |
1/2 tsp oregano |
1/2 tsp garlic powder |
1/2 tsp garlic salt |
25 large white mushrooms |
2 tbsp butter |
1 medium onion finely chopped |
2 tsp minced garlic |
1/4 cup grated parmesan cheese |
1/2 cup mixed mexican cheese blend, or cheddar finely shredded, divided |
2 tbsp parsley |
1/4 cup soy bacon bits |
Directions:
1. Preheat oven to 400 degrees.
2. Tear bread into coarse crumbs into a medium sized bowl.
3. Mix in wheat germ and bread crumbs, then add the salt, pepper, basil, oregano, and garlics.
4. Drizzle olive oil into bowl mixing very well to coat.
5. Spread in a shallow baking pan and bake in middle of oven until golden, 6 to 8 minutes.
6. Return bread mixture to bowl.
7. Pull stems from mushroom caps and finely chop stems.
8. Put mushroom caps, stem side down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid- about eight minutes, remove from oven.
9. While mushrooms are baking, melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute chopped stems, stirring, until golden, about 5 minutes.
10. Add onion, sauteeing an additional 5 minutes, until golden. Sprinkle with additional garlic if desired.
11. Remove veggies from heat, cool slightly.
12. Add to bread mixture, along with cheeses, parsley, and bacon bits.
13. Mix well!
14. Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently.
15. There will be filling left over, bake in small ramekin dish if desired.
16. Sprinkle each with mexican cheese mixture.
17. Bake in middle of oven until mushrooms are tender and stuffing is golden brown, 15-18 minutes.
18. Enjoy!
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