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Veggie stuffed mushrooms with Parmesan, zucchini, radish, and basil on a white plate.

Veggie Stuffed Mushrooms

Colleen
Fresh mushroom caps stuffed with zucchini, radish, onion, basil, breadcrumbs, Parmesan, and simple seasonings, then baked until tender and lightly golden. These veggie stuffed mushrooms make an easy appetizer or side dish with bright, fresh flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 21
Calories 40 kcal

Ingredients
  

  • 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 baked stuffed mushrooms, easy mushroom recipe, stuffed mushroom appetizer, vegetable stuffed mushrooms, veggie stuffed mushrooms
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