Veggie Stuffed Mushrooms.

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You guys! I made these last night and they were so good….and EASY! You know I love easy cooking in the kitchen. There is nothing worse than having to slave away for hours. More often than not- less is more.  I was browsing Pinterest (per usual) on what to make for dinner and came across these. Usually when I think of stuffed mushrooms they are meat based, but I made them in a veggie version. The recipe called for portobello mushrooms but tonight I was feeling like button mushrooms. If you feel like using portobello by all means it will taste just as great! (Just don’t forget to clean the insides out). If you decide you want to add meat I suggest using Italian sausage. Annnddd….if you want a little spice pick up some cherry peppers (next to the peperoncini’s @ the grocery store). Chop them up- add them to your mixture and it will add the perfect kick providing you like a little bit of spice.

What you’ll need:

12 Button Mushrooms

  • 12 Button Mushrooms
  • 2 tbsp olive oil (you might need more depending on how much stuffing you have)
  • 1/2 med onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1 heaping cup of breadcrumbs (I like Progresso/Original flavor)
  • 1/3 chopped parsley
  • 1/3 cup chopped dill (can substitute mint if you prefer)
  • zucchini/yellow squash (chopped finely)
  • parmesan cheese (grated or powder kind is fine)
  • salt & pepper
  • lemon to garnish (optional)
  • balsamic glaze (you can buy this at the grocery store or make yourself)

Directions:

  1. Wash mushrooms and then remove the stems from the mushrooms and finely chop. Set aside.
  2. Preheat oven to 350F and line baking sheet with olive oiled foil or parchment paper. I like to use these plastic liners – the cooked stuff comes right off (see picture above)
  3. Stuffing: sauce the onion in olive oil/coconut oil on med heat for about 4-5 minutes. Add the reserved chopped mushrooms, zucchini/squash, sauté for about 3 minutes then add garlic. Cook garlic for about a minute then turn heat off.
  4. In a separate bowl add breadcrumbs, sautéed onion/garlic mixture, parsley, dill, parmesan, salt, pepper and and more olive oil. (If you are adding meat I suggest using Italian sausage. Cook before adding to the mixture).
  5. Mix everything together- stuff the mushrooms and top them with the breadcrumb mixture.
  6. Bake for about 20-25 minutes or until mushrooms are tender and the breadcrumbs are golden brown. Plate and drizzle with the balsamic glaze. Serve with lemon wedges. (optional)

I found this recipe here.

Good luck and let me know if any of you make these!

xo Sarah

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Countdown to Thanksgiving.

mushrooms 2

{Last Year’s Stuffed Mushrooms}

mushrooms

{Slow Cooker Garlic Herb Mushrooms}

cauliflower

{Parmesan Roasted Cauilflower}


Happy Almost Thanksgiving! Crazy to believe #1 that it is already the end of November, and #2 that the holiday season has begun! Thanksgiving is probably my favorite holiday considering I have a slight obsession with all things food: grocery stores, prepping, cooking…and well the vino of course! I have been browsing Pinterest the last couple of days trying to find some vegetarian side dishes that I am usually responsible for. Last year I made stuffed mushrooms, beet salad, brussels sprouts and I think if my memory serves me right I did a pumpkin cheesecake as well. YUM! I am salivating just thinking about it. This year I am leaning towards a slow cooker recipe for the mushrooms and roasted cauliflower with parmesan cheese (pictured above).

Since I don’t have a lot of time off on a regular basis (2 jobs, gym, traveling etc.) it will be nice to soak up 2 full days of rest and relaxation. Catching up with the fam bam will of course be an added bonus! Do you guys have any fun plans for Thanksgiving?? What are you making? I want to hear! Maybe we can feature some of your recipe newtritionsavysarah.com

Thanks Pinterest for helping me search for the perfect Thanksgiving recipes!