Mushrooms are one of my favorite vegetables, hot or cold, I love them. (Not that I don’t love most veggies, haha) Stuff mushrooms have so many possibilities; they can be stuffed with anything! This recipe comes from ingredients I had on hand. It’s dinner time and I’m staying inside my refrigerator, which is full of choices but I can’t decide! And then….. light bulb, STUFFED MUSHROOMS! I already had our salad, sides and my husband’s meat done I just didn’t have my main dish.
What is your favorite way to stuff mushrooms or peppers?? I’ll let to hear from you!
3 large button mushrooms, cleaned and stems removed
3 tbsp boca crumbles
3 tbsp sautéed veggies (I had onions and peppers already cooked)
3 basil leaves
1 tbsp dill weed
1 tbsp parmesan cheese, shredded (optional)
hot sauce to taste
- Pre-heat oven to 350 degrees
- Rub each mushroom cap with olive oil and place on baking sheet
- Stuff each with: 1 tbsp boca, 1 tbsp veggies, basil leaf and parmesan (optional).
- Bake for 30 minutes or until mushrooms piece easily with a fork.
Top with hot sauce if desired and ENJOY!! Great for an appetizer or dinner.