Vegetable Stuffed Mushrooms – Vegetarian Holiday Appetizer
The holidays are a time for family style traditions and home cooked food. Diabetics may have a hard time around the holidays as do vegetarians. With this tasty appetizer dish, everyone at your holiday dinner table can have something delicious, nutritious and meat free.
It is nice to have a light appetizer before the turkey and dressing is served. Vegetable stuffed mushrooms are an appetizer dish that uses very little oil and that ingredient can be totally omitted, if desired.
The vegetables have a decadent flavor and the whole dish can even be made cheese less.
- 15 large white mushrooms, tops off, but saved for flavoring
- 4 tablespoons dry bread crumbs or
- 3 slices day old bread
- ¼ cup white onion, finely minced
- 1-tablespoon extra virgin olive oil (optional)
- 3 garlic cloves, finely minced
¼ cup green bell peppers, finely diced
- 2 teaspoons fresh parsley or dried parsley flakes
- 1-teaspoon salt
- 1-teaspoon black pepper
- ½ cup smoked Gouda cheese, grated
Preheat the oven to 400 degrees. The mushrooms need to be cleaned and that can be done with a wet paper towel.
Do not completely immerse mushrooms in water.
They just need a little cleanup. Next, cut off the stems of the mushrooms and set them aside. In a small pan, combine the oil, if using, the mushroom stems, white onion, garlic, and the green bell peppers.
Sauté the ingredients on medium heat until the garlic has softened and the onions are glossy. Remove the pan from the heat and drain off any excess oil by placing the vegetables onto a paper towel. The stems can be thrown away. They were only used for their flavor.
Let these vegetables cool.
If you want to make your own breadcrumbs, you can use a toaster to cook the day old pieces of bread and then turn them into crumbs by using a blender or food processor to break the bread down.
Combine the homemade or store bought breadcrumbs, parsley, tomato, salt, and black pepper. Mix well. Arrange the mushroom caps on a lightly greased baking sheet. Fill each mushroom cap with the vegetable mixture first and then the bread crumb mixture.
Top each mushroom with Gouda cheese or leave plain, if desired. Bake the mushrooms at 400 degrees for 12 minutes or until the cheese bubbles or starts to brown.
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