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–+ servings
Veggie Stuffed Mushroom Caps

Savory Veggie Stuffed Mushroom Caps for a Healthy Treat

Delightful Veggie Stuffed Mushroom Caps bursting with flavor, perfect for a healthy snack or dinner party.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 caps
Course: Appetizers
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 12 caps Large white button mushrooms
  • 2 tbsp Shallots Finely chopped
  • 2 cloves Garlic Minced
  • 1 cup Colorful bell peppers Diced
  • 1 cup Fresh spinach Chopped
  • 1 cup Panko crumbs Gluten-free if needed
  • 1 large Egg Or egg substitute

Equipment

  • Skillet
  • baking sheet
  • wooden spoon
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and remove stems from the mushroom caps.
  2. Heat oil and butter in a skillet, then sauté the shallots and garlic for 2-3 minutes.
  3. Add the bell peppers and mushroom stems, cooking for another 3-4 minutes.
  4. Stir in fresh spinach, then add panko crumbs, salt, and pepper, followed by the egg.
  5. Stuff the mushroom caps with the mixture and bake for 25-30 minutes.

Nutrition

Serving: 1capCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 250mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 900IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

For a vegan option, substitute the egg with a plant-based alternative. These can be stored in the fridge for up to 3 days or frozen before baking for longer storage.

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