Stuffed Mushrooms Recipe

Name: Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. butter; 1/4 c. chopped onion; 1/4 c. chopped tomato; 1/2 tsp. chopped fresh basil or 1/8 tsp. dried leaf basil; 1/4 c. dry white wine; 1/2 c. chicken broth; 1 large eggplant; 2 Tbsp. olive oil; 1/4 lb. mushrooms, chopped; 2 green onions, chopped (white part only); 2 Tbsp. lemon juice; 2 garlic cloves, chopped; 1/2 c. plain yogurt; 1/4 tsp. salt; 1/4 tsp. freshly ground pepper; 2 Tbsp. minced fresh parsley; grape leaves or romaine lettuce leaves; 1/4 c. shelled pistachios or toasted chopped walnuts; cherry tomatoes or ripe olives; lavosh or sesame seed crackers; 1 (1 lb.) can garbanzo beans; 1/3 c. lemon juice; 1/3 c. tahini (sesame seed paste); 2 garlic cloves; 3/4 tsp. ground cumin; 3 Tbsp. chopped green onion; 1/4 tsp. salt; 1/4 tsp. freshly ground pepper; 2 Tbsp. chopped fresh cilantro or Italian flat-leaf parsley; 3 Tbsp. pomegranate seed or 1/2 c. dry black Greek olives

Servings: persons

1 Tbsp. butter
1/4 c. chopped onion
1/4 c. chopped tomato
1/2 tsp. chopped fresh basil or 1/8 tsp. dried leaf basil
1/4 c. dry white wine
1/2 c. chicken broth
1 large eggplant
2 Tbsp. olive oil
1/4 lb. mushrooms, chopped
2 green onions, chopped (white part only)
2 Tbsp. lemon juice
2 garlic cloves, chopped
1/2 c. plain yogurt
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbsp. minced fresh parsley
grape leaves or romaine lettuce leaves
1/4 c. shelled pistachios or toasted chopped walnuts
cherry tomatoes or ripe olives
lavosh or sesame seed crackers
1 (1 lb.) can garbanzo beans
1/3 c. lemon juice
1/3 c. tahini (sesame seed paste)
2 garlic cloves
3/4 tsp. ground cumin
3 Tbsp. chopped green onion
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbsp. chopped fresh cilantro or Italian flat-leaf parsley
3 Tbsp. pomegranate seed or 1/2 c. dry black Greek olives
lavosh or pita bread

1
Drain garbanzo beans, reserving juice.
2
In a blender or food processor fitted with a steel blade, combine beans, lemon juice, tahini, garlic, cumin, green onion, salt and pepper.
3
Process until smooth.
4
If mixture is too stiff, add 1 to 2 tablespoons reserved bean juice.
5
Place bean spread in a medium bowl.
6
Cover and refrigerate.
7
Place on serving plate.
8
Using a spatula, form chilled spread into a pyramid shape.
9
Sprinkle with cilantro or parsley.
10
Garnish with pomegranate seed or olives.
11
Serve with lavosh or pita bread.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 31 ingredients. The key ingredients include: 1 Tbsp. butter, 1/4 c. chopped onion, 1/4 c. chopped tomato, 1/2 tsp. chopped fresh basil or 1/8 tsp. dried leaf basil, and more.

Yes, 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.

Stuffed Mushrooms

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