Vegetarian Stuffed Mushrooms
These Vegetarian Stuffed Mushrooms are perfect to serve as appetizers at your next holiday gathering. They are flavorful, cheesy crowd pleasing finger foods
Servings 6 servings
Calories 170kcal
Ingredients
- 18 medium mushrooms destemmed and stems diced
- Cooking spray
- 2 tablespoons olive oil
- ¼ cup small onion minced
- 2 garlic cloves minced
- ½ cup walnuts chopped
- 4 sprigs fresh thyme cleaned, chopped
- ½ cup can chickpeas
- ½ cup Parmesan cheese divided
- 1 tablespoon parsley chopped
- 2 teaspoons balsamic vinegar (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F with a baking tray inside.
- In a small saucepan over medium heat, heat the olive oil. Add the onions, mushroom stems and garlic, and cook for 5 minutes or until fragrant and slightly reduced. Add the walnuts and thyme, and cook for 1 minute to toast the walnuts lightly. Remove from heat and set aside.
- In a small bowl, combine the chickpeas, ¼ cup of parmesan, parsley, balsamic vinegar, salt and pepper and use a fork to combine and mash to form a paste-like texture. Transfer the walnut mixture on top of the chickpea mixture and stir to combine.
- Carefully place the mushrooms on the hot tray and spray with cooking spray. Spoon the filling into the mushrooms, and top with the remaining parmesan cheese.
- Bake the preheated oven until the mushrooms are cooked through and the cheese has melted, about 15 minutes. Serve warm.
Notes
Storage: Store any leftovers in an airtight container. They will last up to 4 days in the fridge. To reheat, place in the microwave for a 30 seconds or in the oven at 350°F for 5 minutes.
Make ahead: You can stuff the mushrooms up to 24 hours ahead of time and keep them covered in the fridge.
Freezer Instructions: Stuff the mushrooms and then freeze them unbaked on a tray. Once frozen, transfer them to freezer bags and they will keep for up to 3 months.
Substitutions: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of walnuts, you can use any other nuts.
- Instead of chickpeas, you can substitute other legumes like white beans.
- Make them vegan by omitting or substituting the parmesan.
Nutrition
Calories: 170kcal | Carbohydrates: 7g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 273mg | Potassium: 286mg | Fiber: 2g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 1mg