These vegetarian stuffed mushrooms are a go-to appetizer for any occasion since they are quick to prepare and always wow. flavorful to the brim!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 12 stuffed mushrooms |
Ingredients
- 12 medium mushrooms
- 2 tablespoons olive oil, divided, or more as needed
- ¼ cup chopped red onion
- 3 cloves garlic, chopped
- 1 tablespoon Italian seasoning
- ¼ cup crushed saltine crackers
- 2 tablespoons grated Asiago cheese
- 1 tablespoon ricotta cheese
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
- Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
- Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
- Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.
Nutrition Facts
| Calories | 79 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 64 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |