These gorgeously mammoth white button caps are stuffed with tons of vegetabley goodness. It’s that time of year when rainbow rows of peppers are popping up in produce stores and Optimistic Gardens everywhere. Fresh shallots, garlic, colorful peppers and healthy spinach make Veggie Stuffed Mushroom Caps the perfect appetizer or side dish.
Veggie Stuffed Mushroom Caps – The Story
It all started one day when I was walking through one of my local produce stores and was confronted by a large bin of super large white mushrooms. My love of mushrooms is legendary, and finding such gorgeously white, large mushrooms caps was like finding buried treasure. My brain immediately went to work, excitedly planning all the different fabulous recipes I could make with those marvelous mushrooms. I decided to make Veggie Stuffed Mushroom Caps, a family favorite that’s packed with colorful and healthy sautéed vegetables.
Veggie Stuffed Sautéed Mushroom Caps are loaded with healthy veggies!
How to prep the mushrooms for Veggie Stuffed Mushroom Caps
You might think that you just plop the mushrooms on a sheet pan, throw some diced veggies on them, toss them into the oven and call it a day.
First step is to carefully remove the stem from the center of the mushroom. This can be done by carefully rotating the stem until it comes clear of the cap. Don’t discard these, they’re going to be used in the filling.Second step is to clean the mushroom. I don’t wash my mushrooms (gasp!) unless they are super uber dirty. Mushrooms are grown in peat, not dirt and can be brushed off to clean. I add an additional cleaning step of peeling the top layer of “skin” off of the mushroom.
Next step is the Veggie Stuffed Mushroom Caps filling
While I am providing you with the recipe for these fabulously delicious Veggie Stuffed Mushroom Caps, you can always substitute your favorite vegetables instead, like zucchini or different peppers. I’ve been known to put (plant based) meat in them for a heartier mushroom. The Veggie Stuffed Mushrooms that I made for this post just feel fresh and healthy. There’s only a little filler that absorbs the moisture from the cooked vegetables, and egg to bind it all together. If you want to make these completely plant based, you can always use your favorite egg replacer – like JUST.
Sautéing the vegetables for Veggie Stuffed Mushroom Caps
Remember those mushrooms stems that you were supposed to save after removing them from the whole mushrooms? Those get diced and recycled into the filling for maximum mushroominess.
The mushroom caps make all the difference!
Finishing the Veggie Stuffed Mushroom Caps
The finishing is fairly simple.
Pre-Baked Veggie Stuffed Mushrooms
Place the cleaned mushroom caps on a lined baking sheet, evenly distribute the filling amongst the mushrooms, then bake. It’s completely ok to have some of the filling end up on the baking sheet. The extra crunchies are completely tasty.
Veggie Stuffed Mushroom Caps – check out the extra stuffing on the tray. Mmmmmm……
Here’s the Recipe for Veggie Stuffed Mushroom Caps
Veggie Stuffed Mushroom Caps
- Prep Time: 20 minutes
- Sauté Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 12 mushroom caps 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
These gorgeously mammoth white button caps are stuffed with tons of Vegetabley goodness. Fresh shallots, colorful peppers and healthy spinach make Veggie Stuffed Mushroom Caps the perfect appetizer or side dish.
Ingredients
- nonstick spray
- 12 very large white button mushrooms
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon canola or avocado oil
- 1 cup finely diced colorful peppers
- 1 cup frozen spinach, defrosted
- 1/2 cup panko crumbs (can be gluten free)
- 2 large eggs or plant based egg substitute equivalent
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 375°F.
- Line a large baking sheet/half sheet pan with aluminum foil, then spray with nonstick spray. Set aside.
- Carefully remove the center stems from the mushrooms, then finely dice the stems. Set them aside.
- Clean the mushroom caps and place them on the prepared baking sheet. Set aside.
- Heat the oil in a large skillet . Add the shallot and garlic and sauté over medium heat until the shallots are clear.
- Add the peppers and cook until softened, then add the mushroom stems and sauté until they are soft and nearly all the liquid has evaporated, stir in the spinach.
- Remove from heat and blend in the panko, eggs, salt and pepper.
- Spoon the filling into each of the mushroom caps.
- Bake for 30 minutes until the tops are browned.
- Serve immediately.
Equipment
GreenPan Valencia Pro Hard Anodized Healthy Ceramic Nonstick 11″ Frying Pan Skillet
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Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
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Buy Now → Notes
I use my “Hindy Chopper” a.k.a. Vidalia onion chopper on the smaller dice setting to chop the shallots and peppers.
Feel free to add your own spin on these mushroom caps by adding your favorite veggies or plant based meats.
If shallots don’t agree with you, you can substitute 3 thinly sliced green onions.
If garlic doesn’t agree with you, you can substitute 1 tablespoon garlic oil for the canola oil and omit the fresh garlic.
Nutrition
- Serving Size:
- Calories: 61
- Sugar: 2.3 g
- Sodium: 244.7 mg
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Carbohydrates: 6.8 g
- Fiber: 1.3 g
- Protein: 4.1 g
- Cholesterol: 31 mg
More Magnificent Mushroom Recipes
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Absolutely awesome
Thanks Lou!!!
How many for a serving? Its blank on the recipe efore 61 calories. Thank you!
Hi Beth! Great question. I updated the post to show one mushroom cap per serving. It should show up shortly. Thanks for asking and hope you enjoy them!!! All the best, Sharon