PP: Veggie Stuffed Mushrooms

Chef:  Jessica Meyers-Altman; Garden Fresh Foodie
Makes:  36 Appetizers
Prep Time:  10 minutes
Cook Time:  15 minutes
Total Time:  25 minutes


  • 1 ½ lbs of cremini mushrooms (that’s the baby portabellas)
  • ½ c finely diced red pepper
  • ½ c finely diced red/white onion
  • 1 ½ c if bread crumb of choice, or add in almond meal or rice to help veggies bined (can grind up bread in a food processor to make your own and avoid pre-packaged bread crumbs with preservatives/oils-took me 4 pieces of no oil prepared whole grain bread, and I had left overs)
  • ¾ t salt, pepper, and thyme
  • ½ t turmeric
  • Water/broth to prevent sticking


  1. Wipe clean the mushrooms, and de-stem.  Finely chop up enough of the stems to equal out 1 1/4 c.
  2. Heat pan, add onions and saute until golden, adding in water or broth to prevent sticking.
  3. Add peppers, mushrooms, bread crumbs/almond meal if using and seasonings and saute until softened.
  4. Place mushroom caps on a cookie sheet and add filling to mushroom caps.
  5. Heat oven to 350 and bake for about 15 minutes, until they look softened, and the bread crumbs, almond meal or rice have browned slightly.  If a more crunchy top is desired, place under broiler for 2-3 minutes (be careful not to burn).

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living

"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

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