Stuffed Mushrooms

9 45 83
Ingredients Minutes Calories
Prep Cook Servings
20 min 25 min 10
Stuffed Mushrooms
Health Highlights


36 medium mushroom(s) Button mushrooms (if you're using jumbo, you will likely only need 24)
2 tbsp Extra virgin olive oil (divided)
1 medium pepper(s) Red bell pepper (diced small)
1 small White onion (diced small)
2 clove(s) Garlic (minced)
1 medium Zucchini (grated)
1/4 cup Parsley, fresh (chopped)
1/2 cup Bread crumbs, whole wheat
1/4 cup Parmesan cheese, grated


Preheat oven to 350° F.

Clean mushrooms by gently brushing off any dirt with a clean, damp towel. Remove the stems and set aside. Place mushrooms stem side down on a cookie sheet. Cook for 10 minutes, or until the mushrooms have started to “sweat” and release their water. Turn over and set aside.

While the mushrooms are in the oven, add 1⁄2 tablespoon of the oil to a large sauté pan over medium heat. Cook pepper and onion for approximately 5 minutes, or until the onion is translucent. Add the garlic and zucchini and cook for 3 minutes more. Remove to a medium bowl. Add remaining 1 1⁄2 tablespoons of oil, parsley, bread crumbs and parmesan and stir well to combine.

Generously fill the mushrooms (the filling will be domed on the top). Return to the oven and cook for 15 minutes. Serve warm.


This appetizer can easily be converted to a side dish by using 3-4 portobello mushrooms instead of button mushrooms.

Don't throw away the stems! They can be added to rice, an omelet, tomato sauce or soups.

Serves 8-10.

Nutrition Facts

Per Portion

Calories 83
Calories from fat 35
Calories from saturated fat 7.4
Total Fat 3.9 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.2 g
Cholesterol 2.2 mg
Sodium 70 mg
Potassium 388 mg
Total Carbohydrate 8.6 g
Dietary Fiber 1.5 g
Sugars 2.8 g
Protein 4.1 g

Dietary servings

Per Portion

Grain 0.2
Vegetables 1.8

Energy sources