Veggie Stuffed Mushrooms Recipe: Level Up Your Appetizer Game

Tasty Veggie Stuffed Mushrooms Recipe

Have I mentioned how much I love being a Florida girl? One of the great things about living in Florida is the availability of fresh seasonal produce. In March, when everyone in the country is suffering through snowstorms and freezing temperatures we have our selection of fresh produce! This was the case when I made this Veggie Mushrooms recipe above for the family. I knew immediately that the Fresh From Florida veggies would be a hit with my daughter. Indulge in these delicious veggie-stuffed mushrooms that are not only easy to prepare but also brimming with fresh flavors of veggie stuffed mushrooms.

How to Make

Using 1 cup finely diced zucchini, ½ cup chopped radish, ½ cup diced onion, ½ cup bread crumbs, ½ cup chopped fresh basil, 3 tablespoons Parmesan cheese, 1 egg, and 1 teaspoon freshly ground pepper, you’ll create a vibrant filling that delights the senses. Begin by preheating your oven to 375°F. In a bowl, combine all ingredients except the mushroom caps and mix thoroughly. Place the mushroom caps in a muffin pan and generously stuff each cap with the vegetable mixture. Bake for about 15 minutes, or until the mushrooms are tender and the tops are golden brown. For an extra burst of flavor, sourcing your produce from Florida ensures that you’re using the freshest ingredients for your veggie stuffed mushrooms, as Florida’s climate nurtures vibrant veggies, making every bite of your stuffed mushrooms a taste of sunshine! Enjoy!

5 from 1 vote

Veggie Stuffed Mushrooms

Colleen Shibley

Indulge in these delicious veggie-stuffed mushrooms that are not only easy to prepare but also brimming with fresh flavors of veggie stuffed mushrooms.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine American

Servings 21

Calories 40 kcal

Ingredients

  

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• 1 cup zucchini finely diced
• ½ cup radish finely chopped
• ½ cup onion finely diced
• ½ cup bread crumbs
• ½ cup fresh basil leaves chopped
• 3 tbps Parmesan cheese
• 1 egg
• 1 tsp freshly ground pepper
• 24 medium-sized mushroom caps rinsed and stems removed

Instructions

 

• Preheat oven to 375 degrees F.
• Combine all ingredients except mushrooms; mix well.
• Place mushrooms in a muffing pan.
  
• Stuff the mixture into mushroom caps.
  
• Bake until mushrooms soften and mixture begins to brown approximately 15 minutes.

Nutrition

Calories: 40 kcal | Carbohydrates: 6 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.2 g | Trans Fat: 0.005 g | Cholesterol: 8 mg | Sodium: 44 mg | Potassium: 387 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 59 IU | Vitamin C: 2 mg | Calcium: 21 mg | Iron: 1 mg

Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.

Keyword Mushrooms

Tried this recipe?Let us know how it was!

Something fresh is always in season in March in Florida it is the optimum time to buy produce in season such as bell pepper, broccoli, cabbage, cauliflower, celery, cucumber, eggplant, mushrooms, papaya, radish, peanuts, spinach, squash, sweet corn, and tomatoes.  You can find out all this great information by visiting Fresh From Florida.

Enjoy some of our other veggie-inspired articles:

• Easy Veggie Burger Recipe
• Summer Fruits and Vegetables and Their Health Benefits
• The Best Fruits and Vegetables to Plant in the Spring
• Healthy Marshmallow Sweet Potato Casserole Recipe