What's Cooking with NYSOFA | Mouthwatering Herb-stuffed Mushrooms, Healthy, Affordable & Vegetarian

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 375°F.

Wash your hands with soap for at least 20 seconds or use an alcohol-based hand sanitizer before cooking.

Clean the mushrooms using a soft towel or vegetable brush to remove dirt.

Remove the stems from the mushrooms by cutting around the outside of the stem to create a cup for stuffing.

Set the mushroom stems aside for later use in the stuffing.

Place the mushroom caps open side down in a baking dish and bake for about 10 minutes to release moisture.

While the mushroom caps are baking, sauté garlic and onions in a pan with 1 teaspoon of olive oil until the onions are translucent, about 2 minutes.

Add dried parsley, sage, rosemary, and thyme to the sautéed garlic and onions, mixing well and heating for about another minute.

Process the reserved mushroom stems and chickpeas together using a fork or potato masher until combined.

Mix the sautéed garlic and onion herb mixture into the processed mushroom stems and chickpeas.

Incorporate the whole wheat bread crumbs and sun-dried tomatoes into the mixture, along with 1 teaspoon of lemon juice, and stir until well combined.

Stuff each mushroom cap with the filling, pressing gently to pack it in.

Spray a baking sheet with cooking spray and place the stuffed mushrooms on it.

Bake the stuffed mushrooms for an additional 15-20 minutes until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens