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Mediterranean Stuffed Mushrooms

Mediterranean Stuffed Mushrooms

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Submitted by happyzhangbo

Yum. I will be making this recipe again and again.

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

12 12
LARGE LARGE MUSHROOMS
2 1/2 inch diameter
1 1
EACH EACH GARLIC CLOVES
minced, pressed
½ 118
CUP ML TOMATO SAUCE
or more as needed
¼ 113.4
POUND G MOZZARELLA CHEESE
shredded
2 473
CUPS ML BREAD CRUMBS, WHOLE WHEAT
unseasoned
2 1E+1
TEASPOONS ML VEGETABLE OIL
3 45
TABLESPOONS ML SUNDRIED TOMATOES
finely chopped, oil packed, or dried, blanched in hot water for about 5 minutes
1 15
TABLESPOON ML BLACK OLIVES
finely chopped
¼ 59
CUP ML CILANTRO
freshly chopped

Directions

Preheat oven to 400℉ (200℃) degree.

Twist mushroom stems free, trim off dried ends, and finely chop stems.

In a 10-12” frying pan over medium heat, combine stems, onions, garlic and 3 tablespoons water.

Stir often until vegetables begin to brown.

Add 1 to 2 tablespoons water, scrape browned bits free, and repeat step.

Add tomato sauce, and ½ the cheese.

Remove from heat and gently stir in the bread crumbs, sundried tomatoes, black olives and cilantro.

Rub mushrooms with oil.

Set cup side up in a 9×13” pan.

Mound all the filling into caps.

Sprinkle with remaining cheese.

Bake until cheese is lightly browned, 15 to 17 minutes.

Cool for 1 to 2 minutes, serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 229 27% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 432mg 18%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 23g
Vitamin A 4% Vitamin C 8%
Calcium 22% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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