Veggie Stuffed Mushrooms

I’m not the greatest cook, I’ll be honest. But, I’m trying to be. So I figure, I’ll work myself up to those 10, 20 ingredient recipes and they eventually will be like baking a cake … maybe. :)

Anyway, I took a stab at some stuffed mushrooms because I really enjoy the taste of mushrooms in general. Plus, I saw a recipe the other day that looked pretty great and figured I’d give it a shot!

Special thanks to the Vegan Mom who inspired this recipe!

Firstly, I changed up the ingredients – just for the fun of it!

Here is what I used:

- Whole carton of organic mushrooms (about 15 to 20)
- 2 teaspoons olive oil
- 4 garlic cloves
- Medium red bell pepper
- Medium carrot
- Pinch of salt
- Pinch of pepper
- Oregano
- Basil Leaves (garnish)

Here is how I put it all together:

1. Preheat oven to 450.

2. Clean mushrooms really well. I ran them under warm water for about 10 seconds each, making sure all the goo was off!

3. I then removed the stems and hollowed out the mushrooms as best as I could. And placed them in a baking dish.

4. From there, I placed the stems and hollowed bits inside a large mixing bowl.

5. I then took portions of the stems and finely chopped them, using my trusty Pampered Chef Food Chopper. I’m telling you – I would be lost without it. And there is no way I would be able to cut anything this fine!

6. Go ahead now, and cut up the bell pepper using a well serrated knife. While I’d love to use the food chopper, it turns the peppers into mush and that isn't very appetizing. But I suppose it wouldn't be the end of the world either! Once your pepper is all cut up, go ahead and add it all to the mixture.

7. From there, finely chop the whole carrot (I used the food chopper for this part), crush the garlic cloves, and add the olive oil, oregano, pinch of salt and pepper and mix it up!

8. You’re ready to add the mixture to the mushrooms! And for me, there was really no rhyme or reason to it. I just took a spoonful of the mixture and placed it inside each mushroom. It looked like a giant mess – but hey, who’s judging?! :)

9. Cover your baking dish with some aluminum foil and pop those babies in the oven! Let them cook for about 20 minutes or so, and voila, you have a tasty little addition to your dinner or lunch, that hopefully the whole family will enjoy! I sprinkled a few basil leaves over the mushrooms after I pulled them out of the oven, but you could add rosemary or parsley – or nothing at all! They’re pretty tasty with or without any garnish!

I hope that wasn't too painful – and you can try making these tasty little guys for yourself! Let me know how you like them!

Emily Allison is a portrait/wedding photographer in South Bend, IN. You can reach her at emily@heysistersphotography.com. To view more of her work, check out heysistersphotography.com.

All images © 2013 Hey Sisters! Photography



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Emily Allison

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