Vegetarian Stuffed Mushrooms in White Wine
Full of melty cheeses and fresh herbs, this vegetarian stuffed mushrooms recipe is sure to be a hit the next time you’re entertaining friends or hosting a dinner party.
Ingredients
- 8 large whole mushrooms, white button or baby bellas
- 1 Tbsp butter
- 3 Tbsp panko breadcrumbs
- ½ cup onion, diced
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 Tbsp fresh parsley, finely chopped
- 1 Tbsp fresh thyme, finely chopped
- ½ tsp salt
- ½ cup white wine
- ⅓ cup Parmesan cheese, grated
- ½ cup mozzarella cheese, shredded
Instructions
- Heat oven to 350.
- Clean any dirt off of the mushrooms using a damp paper towel and remove the stems. Set mushroom caps aside.8 large whole mushrooms
- Melt butter in a small skillet. Add breadcrumbs. Cook until breadcrumbs are toasted and turn brown. Remove from heat. Set aside.1 Tbsp butter, 3 Tbsp panko breadcrumbs
- Finely dice the stems of the mushroom. Measure out 1 cup of diced mushroom stems. Discard the rest.
- Heat olive oil in a large nonstick skillet over medium heat. Add chopped mushroom stems, onion, and garlic.½ cup onion, 2 cloves garlic, 2 Tbsp olive oil
- Cook for 3-4 minutes.
- Stir in parsley, thyme, and salt. Cook for 2-3 more minutes until the veggies are soft.1 Tbsp fresh parsley, 1 Tbsp fresh thyme, ½ tsp salt
- Remove from heat.
- Stir in toasted bread crumbs and Parmesan cheese.⅓ cup Parmesan cheese, ½ cup mozzarella cheese
- Place mushroom caps in an 8x8 inch baking dish, cap side (top) down.
- Pour wine into the bottom of the dish.½ cup white wine
- Spoon 1-2 tsp of the stuffing mixture into each cap, heaping them as full of filling as you’d like.
- Cover the dish with aluminum foil and place in your preheated oven.
- Bake covered for 20 minutes.
- Remove the foil. Sprinkle the stuffed mushrooms with shredded mozzarella cheese, dividing the cheese evenly between the mushrooms.
- Bake uncovered for an additional 10 minutes.
- Enjoy!
- Serve your stuffed mushrooms warm. (Not at room temperature.)
- Store the leftover mushrooms in an airtight container in the refrigerator for up to 4 days.
Notes
Use chicken broth in place of the white wine, if preferred.
Serving: 1mushroom, Calories: 134kcal, Carbohydrates: 10g, Protein: 5g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 297mg, Potassium: 66mg, Fiber: 1g, Sugar: 1g, Vitamin A: 208IU, Vitamin C: 3mg, Calcium: 103mg, Iron: 1mg
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