Mushrooms stuffed with vegetables

Huma Qurashi By Huma Qurashi

When we think about a delicious and healthy meal, mushrooms stuffed with vegetables are an option that cannot be missing from our list. These stuffed mushrooms are a perfect combination of the softness and flavor of mushrooms with the freshness and nutrients of vegetables.

Mushrooms by themselves are an excellent source of nutrients, low in calories and fat, but rich in protein, fiber and a wide variety of vitamins and minerals, such as potassium, phosphorus, vitamin B and D. When combined with vegetables , Their nutritional value is multiplied, making them a highly nutritious option. If we find Portobello mushrooms , which are larger in size, we can make this dish a main dish. Also if we have medium-sized mushrooms, although they are also great as a tapa or starter as small snacks.

We have proposed a simple mixture of vegetables , but the good thing about this recipe is that we can take all the scraps of vegetables that we have in the refrigerator and turn it into a recipe for use . Nothing is thrown away here! Not even the stems of the mushrooms after cleaning them. We will also wash them well, chop them and add them to the filling.

It is a very simple recipe with very flat flavors. The undoubtedly special touch of this recipe is the grill hit with the grated Parmesan cheese on top. Which will make it gratin and form a crunchy crust and provide a more complex flavor to our mushrooms. Which, combined with dried tomatoes, will bring us a light taste of Italy.

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Some small and tasty snacks perfect for eating a little healthier at home. An easy, healthy and exquisite vegetarian recipe that you and the rest of your diners can enjoy.


  • 12 medium mushrooms (the variety you like the most)
  • 2 garlic
  • 1 leek
  • 200g. dried tomatoes
  • 1 teaspoon dried oregano
  • Parmesan cheese or any cheese to gratin to taste
  • 2 cloves of garlic
  • ½ eggplant
  • 200 ml. of white wine
  • 6g. of fine salt
  • Fresh chives to decorate

Cleaning the Mushrooms

  1. We begin our preparation by cleaning the mushrooms from the ground with a brush. We remove the base with a knife, scrape the stem to remove all traces of soil if necessary. We rub gently with a damp cloth.

  1. If the mushrooms are very earthy, we can run them briefly under running water, making sure to dry them immediately to prevent them from absorbing water. Once clean, we cut the mushrooms to taste. We reserve to put in the filling.

Vegetables, filling, baking and presentation of mushrooms

  1. We wash, peel and cut all the vegetables into very fine pieces, as well as the tomatoes, well drained of the oil.
  2. We can take advantage of the oil in which the tomatoes come, which is normally olive and flavored with oregano, to sauté all the vegetables, a pinch of salt and oregano.
  3. When the vegetables are cooked, approximately 10-15 minutes, we add the white wine and increase the heat until the alcohol evaporates and set aside.
  4. In a clean pan, sear the mushrooms for 3-4 minutes on each side, so that they do not poach but remain sealed and golden. We fill the mushrooms with the help of a spoon and place them on a tray or a pan suitable for the oven.
  5. We grate Parmesan cheese and place a small amount on each mushroom. We put them in the preheated oven at 200º for 10′ so that they give them a touch of grill and the Parmesan cheese melts. Quite a delight.
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Tips for perfect stuffed mushrooms

  • It is a delicious starter for these dates, you can prepare them the day before and gratin with the cheese just before serving. In 5 minutes and with the grill on full blast you have a delicious Christmas starter . A recipe that directly rivals another that we really like, mushrooms stuffed with ham and cheese.
  • When making the sauce to fill the mushrooms you can add a touch of chopped nuts , some pine nuts, almonds, hazelnuts or cashews will be great. They will give a crunchy touch and add a little more flavor.
  • The grated cheese can be replaced with breadcrumbs if you are lactose or milk protein intolerant, at home I usually make them that way too. I even usually add breadcrumbs with garlic and parsley and the result is incredible. Try it and tell me.
  • This recipe lasts up to 3 days in the refrigerator without problem. You can make in quantity and take out as many as you need for your dinner or lunch.
  • These mushrooms stuffed with vegetables are also perfect as an accompaniment to other preparations. You can opt for two or three for a meat or fish dish.
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Hi! I'm Huma Qurashi, an international educator and food writer, excited about bringing you traditional Pakistani recipes from across the country.
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