These vegetarian stuffed mushrooms are delicious and simple to put together. It is packed with flavors and makes for one crowd pleaser vegetarian appetizer!
If you are looking for some easy vegetarian mushroom recipes or mushroom appetizers, then you ought to try this easy baked stuffed mushroom recipe | Vegetarian stuffed mushrooms.
Mushrooms are low in calories and are an excellent source of fiber and protein. They are packed with nutritional value and provide important vitamins. You should definitely try and include mushrooms in your diet.
I love incorporating mushrooms in various dishes! Be it a simple omelette with mushrooms, to a rice pilaf like this vegan mushroom pilaf , or curry, or soup, pasta/noodles or a simple sauté. So many options!
Stuffed mushrooms are one of my favorite ways of preparing mushrooms, especially during a party! Again there are endless options to stuff mushrooms, they can be vegan, vegetarian, seafood or meat!
This stuffed mushroom filling is so easy and delicious and easily adaptable to whatever ingredients you have at hand.
- How to make easy stuffed mushrooms?
- How to cook stuffed mushroom in the oven | How long do you bake stuffed mushrooms?
- Can you make stuffed mushrooms ahead of time?
- If you like this vegetarian stuffed mushrooms, you may also enjoy these delicious vegetarian snacks/appetizers
- Step by step instructions to make vegetarian stuffed mushrooms
- How to make vegetarian stuffed mushrooms?
- Vegetarian Stuffed Mushrooms | Simple Stuffed Mushroom Recipe
How to make easy stuffed mushrooms?
You start off by cleaning the mushrooms first. I prefer to rinse the mushrooms under running water and then pat dry with a clean kitchen napkin. I somehow do not feel comfortable just wiping them off with a napkin without rinsing. But in case you do rinse the mushrooms, remember to use them right away.
Never wash mushrooms, and store them in the refrigerator. Mushrooms soak up liquid like a sponge, so keep that in mind. Other than that, there is no harm in washing mushrooms.
Once you are done with that, gently break off the stems. Scoop out the gills with the help of a spoon. This is optional, but I feel it just gives more room for the stuffing.
Chop up the stems finely and set aside. Sauté some onions, garlic, and chopped mushroom stems. Then add bell peppers, and spinach leaves. Transfer it to a bowl and add breadcrumbs, parsley, some salt, and pepper. That’s about it. Your easy stuffing is ready.
How to cook stuffed mushroom in the oven | How long do you bake stuffed mushrooms?
Next, simply stuff the mushrooms, transfer to a baking tray lined with aluminum foil. Drizzle a little oil, and bake in a preheated oven at 375 degrees F for 20 – 25 minutes until the mushrooms are tender and the top is golden.
Can you make stuffed mushrooms ahead of time?
Yes, you definitely can. Simply follow the recipe until step 8, till stuffing the mushrooms. Place them in a plate, cover with a cling wrap and refrigerate it until you are ready to bake them. They will keep well for up to 2 days.
Also, avoid washing the mushrooms if you intend making these ahead of time. Simply wipe it off with a clean and damp kitchen napkin.
These vegetarian stuffed mushrooms are so amazing, the filling gets a little crunchy on baking, and the mushrooms are tender and moist.
That little bit of chili flakes lend a subtle kick that is not very overpowering or add a dash of hot sauce, feel free to skip it if you do not like it. I hope you will try out these mouthwatering, quick and easy stuffed mushroom recipe.
If you like this vegetarian stuffed mushrooms, you may also enjoy these delicious vegetarian snacks/appetizers
- Sweet corn and paneer kebabs
- Cream cheese sandwich bites
- Dahi ke kebabs
Step by step instructions to make vegetarian stuffed mushrooms
1.Rinse the mushrooms and pat dry with a clean kitchen towel, remove the stems (chop finely and reserve), discard the brown gills gently by scooping it out with the help of a spoon. Coat the mushroom caps with oil and set aside.
2.Heat oil plus butter over medium heat, add garlic, red chilli flakes, and chopped onions, saute over medium heat until the garlic is aromatic.
3.Add the chopped mushroom stems, sprinkle a little salt, sauté until most of the moisture is lost from the mushrooms.
4.Add the chopped bell peppers, and sauté for another half a minute.
5.Add the chopped spinach leaves, cook until the leaves wilt.
6.Transfer the mixture to a bowl, let it cool down. Add chopped parsley, breadcrumbs, and parmesan cheese, pepper, and salt, to taste. Mix well. The stuffing is ready.
7.Preheat oven to 375 degrees. Place the mushroom caps on a baking tray lined with aluminum foil/parchment paper greased with oil. Season the caps with salt, stuff enough mixture into each cap, place it on the baking tray cavity side up.
8.Drizzle some more olive oil over the stuffed mushrooms, bake for about 20-25 minutes until mushrooms are tender and golden on top.
NOTE
1.Feel free to experiment with different flavors, you could use your creativity, add different herbs, veggies to suit your palate.
2.Recipe updated with new pictures.
How to make vegetarian stuffed mushrooms?
Vegetarian Stuffed Mushrooms | Simple Stuffed Mushroom Recipe
Ingredients1x2x3x
- 1.5 lbs about 20-22 baby bella mushrooms
- 1/3 cup finely chopped onions
- 1/2 tsp red chilli flakes, optional
- 1/4 cup finely chopped colored bell peppers
- 2 cups spinach leaves, roughly chopped
- 2 garlic cloves, finely minced
- 3/4 cup Panko or regular breadcrumbs
- 3/4 cup Parmesan cheese
- 2 tbsp finely chopped parsley or any other fresh herbs
- 1/2 tbsp Olive oil + more to drizzle
- 1 tbsp butter
- Black pepper, to season
- Salt, to taste
Instructions
- Rinse the mushrooms and pat dry with a clean kitchen towel, remove the stems (chop finely and reserve), discard the brown gills gently by scooping it out with the help of a spoon. Coat the mushroom caps with oil and set aside.
- Heat 1/2 tbsp oil plus butter over medium heat, add garlic, red chilli flakes, and chopped onions, sauté over medium heat until the garlic is aromatic.
- Add the chopped mushroom stems, sprinkle a little salt, sauté until most of the moisture is lost from the mushrooms.
- Add the chopped bell peppers, and saute for another half a minute.
- Add the chopped spinach leaves, cook until the leaves wilt.
- Transfer the mixture to a bowl, add chopped parsley, breadcrumbs, and parmesan cheese, pepper and salt of required. Mix well. The stuffing is ready.
- Preheat oven to 375 degrees. Place the mushroom caps on a baking tray lined with aluminum foil/parchment paper greased with oil. Season the caps with salt, stuff enough mixture into each cap, place it on the baking tray cavity side up.
- Drizzle some more olive oil over the stuffed mushrooms, bake for about 20-25 minutes until mushrooms are tender and golden on top.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Regards,
Freda
Vegetarian Stuffed Mushrooms | Simple Stuffed Mushroom Recipe
Ingredients
- 1.5 lbs about 20-22 baby bella mushrooms
- 1/3 cup finely chopped onions
- 1/2 tsp red chilli flakes, optional
- 1/4 cup finely chopped colored bell peppers
- 2 cups spinach leaves, roughly chopped
- 2 garlic cloves, finely minced
- 3/4 cup Panko or regular breadcrumbs
- 3/4 cup Parmesan cheese
- 2 tbsp finely chopped parsley or any other fresh herbs
- 1/2 tbsp Olive oil + more to drizzle
- 1 tbsp butter
- Black pepper, to season
- Salt, to taste
Instructions
- Rinse the mushrooms and pat dry with a clean kitchen towel, remove the stems (chop finely and reserve), discard the brown gills gently by scooping it out with the help of a spoon. Coat the mushroom caps with oil and set aside.
- Heat 1/2 tbsp oil plus butter over medium heat, add garlic, red chilli flakes, and chopped onions, sauté over medium heat until the garlic is aromatic.
- Add the chopped mushroom stems, sprinkle a little salt, sauté until most of the moisture is lost from the mushrooms.
- Add the chopped bell peppers, and saute for another half a minute.
- Add the chopped spinach leaves, cook until the leaves wilt.
- Transfer the mixture to a bowl, add chopped parsley, breadcrumbs, and parmesan cheese, pepper and salt of required. Mix well. The stuffing is ready.
- Preheat oven to 375 degrees. Place the mushroom caps on a baking tray lined with aluminum foil/parchment paper greased with oil. Season the caps with salt, stuff enough mixture into each cap, place it on the baking tray cavity side up.
- Drizzle some more olive oil over the stuffed mushrooms, bake for about 20-25 minutes until mushrooms are tender and golden on top.
Notes
This Vegan Rajma Recipe is a delicious twist on the popular Punjabi Rajma Masala. It is sweet and spicy, and tastes absolutely delicious when paired with some plain steamed rice.
Red kidney beans are known as Rajma in Hindi. Rajma chawal is one of the most popular North Indian dishes, prepared often in Punjabi households.
Rajma masala is a mildly spiced red kidney bean curry made with onions, tomatoes, and basic Indian spices. It is wholesome, and a great way to get some proteins in your diet.
More often than not, I do end up making the Punjabi version of Rajma masala. Or else I make some kidney bean patties or salad or throw it in some tortillas to make a quick bean and cheese quesadilla. While I love Punjabi Rajma masala, I also wanted to try something different for a change.
While scouring the web for some interesting recipes, I came across this hot and sweet kidney beans recipe and it looked very appetizing. The most appealing thing about this dish is its flavor profile, the two flavors- ‘hot’ & ‘sweet’ which are the kind of flavors I prefer in my food, some sweetness with a little heat. The maple syrup adds a nice sweet and smoky flavor to this rajma curry!
- HOW TO MAKE RAJMA?
- HOW TO MAKE RAJMA CURRY THICK?
- LOVED THIS RAJMA RECIPE? HERE ARE SOME MORE PUNJABI RECIPES FOR YOU TO TRY
- STEP BY STEP INSTRUCTIONS TO MAKE RAJMA
- HOW TO MAKE HOT AND SWEET KIDNEY BEANS?
- Rajma Recipe | Hot & Sweet Red Kidney Beans (V+GF)
HOW TO MAKE RAJMA?
Start off by soaking the dried red kidney beans 8-10 hours or overnight. Next morning, pressure cook until they are tender, but still have a bite. While the beans are cooking, start preparing the basic onion-tomato masala base seasoned with spices.
Then throw in the cooked beans, ketchup, maple syrup and let everything simmer for a good 15-20 minutes for all those amazing flavors to mingle and marry. Enjoy this simple yet tantalizing kidney bean curry with some plain steamed rice as we did, or it would even pair well with roti or paratha.
HOW TO MAKE RAJMA CURRY THICK?
You need to saute the onion-tomato mixture really well until it is reduced to a thick masala. This will be indicated by the oil oozing out from the sides of the masala.
Secondly, it is important to let the curry simmer for about 15-20 minutes after you add the cooked beans to the prepared masala. Mash some beans with the back of a ladle, this releases the starch required to thicken the curry. If the curry is too thick, add some water to thin it out. If it is too runny, continue simmering uncovered, until it thickens to your desired consistency.
Are you on a lookout for some different kidney bean recipe? Then you should definitely try this easy rajma recipe, I’m sure you will enjoy it.
LOVED THIS RAJMA RECIPE? HERE ARE SOME MORE PUNJABI RECIPES FOR YOU TO TRY
- Matar Paneer
- Kadhi Pakora
- Paneer Makhani
- Paneer Kali Mirch
STEP BY STEP INSTRUCTIONS TO MAKE RAJMA
1.Wash and soak the dried red kidney beans overnight with sufficient water, cover 2 to 3 inches above the beans.
2.Next morning, pressure-cook the drained beans with sufficient water on high heat for 2 whistles then reduce the heat to medium and cook for another 15 minutes. Once the pressure has stabilized, open the cooker and check if the beans are cooked. They should be soft to touch. Reserve the stock.
3.Heat oil in a deep bottomed pan; add all the whole spices, cumin seeds, and onions. Sauté on medium-low heat till the onions turn translucent, about 5 to 6 minutes.
4.Add the minced ginger garlic and sauté till the ginger garlic is fragrant.
5.Add the tomato puree or chopped tomatoes along with the cayenne pepper, cumin powder, black pepper powder, curry powder and 1/4 cup of water, cook stirring on medium-low heat until the water evaporates and oil is separated from sides of the pan.
6.Add the cooked red kidney beans along with a cup of the reserved stock; add more water if required, if you find the stock less.
7.Let the beans come to a boil, add the ketchup, maple syrup, and salt, give everything a good stir.
8.Cover the pot and let it simmer on low heat for 15 to 20 minutes until the desired consistency is achieved. You may mash some beans with the back of the ladle to make the curry thicker.
9.Once done, transfer to a serving dish, garnish with freshly chopped cilantro. Serve with steamed rice or any Indian flatbread.
NOTES
- How to cook rajma/kidney beans without a pressure cooker? Add 8 to 10 cups of water in a large pot, put in the soaked and drained beans, season with salt. Bring to a boil then reduce the heat to medium-low, cover with a lid and cook for 30 to 40 minutes or until the beans are well done. Keep checking the water level, to avoid drying the beans.
2.If you are using canned beans, drain them well and add them directly to the prepared masala.
3.I’ve replaced maple syrup with honey a couple of times when I’ve run out of maple syrup, and it still tasted delicious, of course, the maple syrup is an important element in this dish which also gives it a distinct smoky flavor, but honey can be a good substitute for the sweetness.
4.I’ve tried this dish earlier with tomato puree instead of chopped tomatoes, and the final outcome was the same as using chopped tomatoes, the only thing with using tomato puree is the rich red color that comes from using it.
HOW TO MAKE HOT AND SWEET KIDNEY BEANS?
Rajma Recipe | Hot & Sweet Red Kidney Beans (V+GF)
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups dried red kidney beans
- 2-3 tbsp vegetable oil
- Whole garam masala, 1 inch cinnamon stick, 4 green cardamom pods, ½ teaspoon whole black pepper, 6 cloves, 1 bay leaf
- 1/2 tsp cumin seeds
- 1 large red onion, chopped
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 cup tomato puree or 4 large tomatoes, chopped
- 1 ½ tsp curry powder
- ½ tsp cumin powder
- 1 tsp red chilli powder/cayenne pepper
- ½ tsp ground black pepper
- 2 tbsp tomato ketchup
- 3-4 tbsp maple syrup
- Salt, as per taste
- Fresh chopped cilantro, for garnish
Instructions
- Wash and soak the dried red kidney beans overnight with sufficient water, cover 2 to 3 inches above the beans.
- Next morning, pressure-cook the drained beans with sufficient water on high heat for 2 whistles then reduce the heat to medium and cook for another 15 minutes. Once the pressure has stabilized, open the cooker and check if the beans are cooked. They should be soft to touch. Reserve the stock.
- Heat oil in a deep bottomed pan; add all the whole spices, cumin seeds, and onions. Sauté on medium-low heat till the onions turn translucent, about 5 to 6 minutes.
- Add the minced ginger garlic and sauté till the ginger garlic is fragrant.
- Add the tomato puree or chopped tomatoes along with the cayenne pepper, cumin powder, black pepper powder, curry powder and 1/4 cup of water, cook stirring on medium-low heat until the water evaporates and oil is separated from sides of the pan.
- Add the cooked red kidney beans along with a cup of the reserved stock; add more water if required, if you find the stock less.
- Let the beans come to a boil, add the ketchup, maple syrup, and salt, give everything a good stir.
- Cover the pot and let it simmer on low heat for 15 to 20 minutes until the desired consistency is achieved. You may mash some beans with the back of the ladle to make the curry thicker.
- Once done, transfer to a serving dish, garnish with freshly chopped cilantro. Serve with steamed rice or any Indian flatbread.
Notes
- How to cook rajma/kidney beans without a pressure cooker? Add 8 to 10 cups of water in a large pot, put in the soaked and drained beans, season with salt. Bring to a boil then reduce the heat to medium-low, cover with a lid and cook for 30 to 40 minutes or until the beans are well done. Keep checking the water level, to avoid drying the beans.
- If you are using canned beans, drain them well and add them directly to the prepared masala.
- I’ve replaced maple syrup with honey a couple of times when I’ve run out of maple syrup, and it still tasted delicious, of course, the maple syrup is an important element in this dish which also gives it a distinct smoky flavor, but honey can be a good substitute for the sweetness.
- I’ve tried this dish earlier with tomato puree instead of chopped tomatoes, and the final outcome was the same as using chopped tomatoes, the only thing with using tomato puree is the rich red color that comes from using it.
I would love to hear from you. Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
