Garden Stuffed Mushrooms

Elevate your appetizer game with these delightful Garden Stuffed Mushrooms—an irresistible blend of fresh, vibrant vegetables and rich, cheesy goodness. Perfectly baked large button mushroom caps are filled with a medley of finely chopped onion, red bell pepper, zucchini, spinach, and garlic, creating a harmonious mix of flavors and textures. This vegetarian-friendly recipe is brought to life with a savory combination of breadcrumbs, Parmesan, and a touch of oregano, while optional shredded mozzarella adds an indulgent finish. Ready in just 45 minutes, these stuffed mushrooms are an ideal appetizer or party snack, offering a burst of garden-fresh flavor in every bite. Try this easy, healthy baked mushroom recipe for your next gathering or as a delicious side dish!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces large button mushrooms
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 0.5 pieces red bell pepper, finely chopped
• 0.5 pieces zucchini, finely diced
• 1 cup baby spinach, chopped
• 2 cloves garlic, minced
• 0.5 cup breadcrumbs
• 0.25 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoons oregano, dried
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 cup shredded mozzarella cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Gently clean the mushrooms with a damp cloth and remove the stems. Set the mushroom caps aside and finely chop the stems.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems, onion, and bell pepper. Sauté for 3 minutes, or until they begin to soften.

Step 4

Add the diced zucchini, chopped spinach, and minced garlic to the skillet. Continue to sauté for another 2-3 minutes, until the vegetables are tender and the spinach has wilted.

Step 5

Stir in the breadcrumbs, Parmesan cheese, parsley, oregano, salt, and black pepper. Mix well and cook for another minute, then remove the skillet from heat.

Step 6

Brush the mushroom caps with the remaining tablespoon of olive oil and arrange them stem-side up on the prepared baking sheet.

Step 7

Carefully spoon the vegetable mixture into each mushroom cap, slightly mounding the filling. If desired, sprinkle shredded mozzarella cheese on top of each stuffed mushroom.

Step 8

Bake the mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

Step 9

Remove from the oven and let cool for 5 minutes. Serve warm and enjoy!

Nutrition Facts

Serving size	652.1 grams (652.1g)

Amount per serving	% Daily Value*
Calories	755

Total Fat 44.40g	57%
Saturated Fat 12.80g	64%
Polyunsaturated Fat 2.70g
Cholesterol 40mg	13%
Sodium 2622mg	114%
Total Carbohydrate 67.40g	25%
Dietary Fiber 9.70g	35%
Total Sugars 16.10g
Protein 34.30g	69%

Vitamin D 21IU	106%
Calcium 578mg	44%
Iron 7mg	39%
Potassium 1613mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 17.0%

Carbs: 33.4%