Vegetarian Stuffed Mushrooms
Ingredients
The mushrooms
The filling
-
1
tablespoon
avocado oil
-
1
cup
chopped red onion
-
⅓
cup
sun-dried tomatoes, chopped fine
-
1
tablespoon
minced garlic
-
4
ounces
cream cheese, softened
-
¼
cup
Parmesan cheese, rennet free
-
¼
cup
parsley, chopped
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400 degrees.
- Clean the mushrooms and place them stem side down on a parchment-lined baking sheet.
- Bake the mushrooms for 6 minutes and then transfer them to paper towels to drain.
- In a skillet, heat the avocado oil and sauté the onion for 6 minutes.
- Add the sun-dried tomatoes and cook for an additional 2 minutes.
- Stir in the garlic, season with salt and pepper, and cook for 30 seconds.
- Remove from heat and combine the mixture with cream cheese in a food processor, pulsing until well mixed.
- Spoon the filling into the mushroom caps and top with Parmesan cheese.
- Broil for 3 to 5 minutes until the cheese is melted and lightly browned.
- Garnish with parsley and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
112
Total fat
7g
Total carbohydrates
8g
Total protein
3g
Sodium
112mg
Cholesterol
17mg
You might also like