Meatless Stuffed Mushrooms Recipe

Name: Meatless Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 medium white mushrooms; 3/4 cup garbanzo beans; 3/4 cup grated parmesan cheese; 1/2 liter sweet vidalia onion, chopped; 1 tablespoon basil; 1 tablespoon margarine; 1/2 cup cornmeal; 2 tablespoons olive oil; 1 garlic clove, minced; salt

Servings: persons

1
Preheat oven to 350u00b0.
2
Clean the mushrooms and separate the caps from the stems, keeping the stems to use later.
3
Slice off a thin piece across each cap's inside so the mushroom's opening becomes wider and flatter. Also save these mushroom scraps.
4
Place your mushroom caps, open-side-up, on a large cookie sheet or non-stick pan (pizza pans work nicely).
5
In a food processor, combine garbanzo beans, mushroom pieces and onion. Chop them into a fine, nearly paste-like consistency.
6
In a skillet, saute garlic in margarine, then place the processed combination in the pan and cook over medium-high heat.
7
Stir in oil, corn meal, basil, parmesan cheese and salt.
8
Keep mixing well as you continue to cook the ingredients together for about 2-3 minutes.
9
Allow the stuffing to sit in the pan and cook for a few minutes, browning and crusting slightly. Turn, and brown the other side.
10
After approximately 7-8 minutes, the stuffing is ready to be scooped into the mushroom caps. (Spritzing the mushroom caps with cooking oil is recommended.).
11
Using a normal kitchen spoon, scoop generous mounds of the stuffing into each cap, pressing firmly to create packed mounds on each cap. Any leftover stuffing can be sprinkled around the caps.
12
Bake at 350u00b0 for 20-25 minutes.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 medium white mushrooms, 3/4 cup garbanzo beans, 3/4 cup grated parmesan cheese, 1/2 liter sweet vidalia onion, chopped, and more.

Yes, Meatless 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.

That's it — enjoy your meal!

Meatless Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions