Stuffed Mushrooms
Servings: 12 mushrooms
Calories: 62cal
Equipment
Ingredients
- 12 ounces fresh mushrooms about 12 large mushrooms
- ½ cup finely chopped onion
- 1 tablespoon olive oil
- 1 tablespoon minced fresh parsley
- ½ teaspoon dried basil
- ⅓ cup Vermouth white
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
Instructions
- Preheat oven to 450F.
- Remove stems from mushrooms; set caps aside. Coarsely chop the stems.
- Bake mushroom caps for 15 minutes at 450F, flipping them halfway through. Once done, turn the oven down to 350F.TIP - Mushrooms release a lot of liquid when they cook. Since our filling does not have breadcrumbs there's nothing to soak up that liquid. They need to be roasted first.
- Cook chopped mushroom stems and onions in 1 Tbsp of oil in a large skillet over medium-low heat for 5 minutes or until tender.
- Stir in parsley, basil and Vermouth. Simmer 10 minutes or until wine is absorbed; remove from heat; cool for 5 minutes. I spread mine out on a plate for fasting cooling.
- Stir in cheeses. Fill mushroom caps with cheese mixture and place in an 8×8-inch baking pan. Bake the stuffed mushrooms at 350F for 15 minutes or until filling is hot and cheese is melted.
Video
Notes
- Store the stuffed mushrooms in an air-tight container in the refrigerator for up to 4 days. Reheat in the air fryer or microwave.
- You can prepare the stuffed mushrooms a day in advance and store them, uncooked, in an air-tight container kept in the refrigerator.
- You can use cremini, button, baby bella, or portabello mushrooms. Be sure to keep an eye on them in the oven depending on the size you use.
- You can replace the Vermouth with chicken or beef broth if desired.
Nutrition
Serving: 1mushrooms | Calories: 62cal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 92mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg
