Autumn Stuffed Mushrooms – a delicious recipe with mushrooms, shallot, yellow squash, eggplant, green bell pepper, garlic. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Pre-heat oven to 350 degrees. Chop yellow squash, eggplant, and green bell pepper into small cubes. Finely mince shallot and garlic clove(s). Place all prepped ingredients to the side. Thinly coat a sautee pan with extra virgin olive oil. Heat pan, and then add all prepped ingredients. Season with salt and pepper as you see fit. As these ingredients are cooking, stem your mushrooms. You only want to let these ingredients cook for as long as it takes you to stem the mushrooms, as they will cook further in the oven. Place mushrooms head down on a cookie sheet, and stuff empty space of mushrooms with the sauteed ingredients. Drizzle with olive oil and place in oven for 15 minutes, or until mushrooms are tender. These autumn stuffed mushrooms make a great side for any meal!
54
kcal
Calories
11
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 package of mushrooms (white button or baby bella), 1/2 shallot, 1/2 yellow squash, 1/3 eggplant, and more.
Yes, Autumn Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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