Recipe: Garlicky Veggie-Stuffed Mushrooms


Oh my gosh what a fancy appetizer! Wow your guests at your fall dinner parties! Or just make your house smell cozy like sautéed garlic! Anyway, I made stuffed mushroom caps. 


Sean and I are always looking for new fun dinner ideas. We’re really on a budget, so we try to make all our meals at home.


This recipe was really easy (if you have a food processor). I will warn you right now, though, it does require some gruesome decapitation of all your mushroom friends.


I wanted to make a vegetarian version of an appetizer that usually has meat in it. I’m not so big on meat, and I’m very big on vegetables, so it’s just right.


It’s basically just a bunch of veggies with bits of buttered toast and cheese, cooked into an aromatic stuffing, and piled high in lightly sautéed mushroom caps. Then, you bake them in a hot oven until golden brown and a little crispy. That’s the part where your dinner guests go “Wow! Sylvia, you really made those yourself? You’ve really outdone yourself this time!”


20 large mushrooms

4 cloves garlic

1 stalk of celery

1/2 a red pepper

3 pieces of sliced bread, toasted and buttered

1 10-oz bag of frozen, chopped spinach

a bunch of grated parmesan

seasoned bread crumbs for sprinkling

olive oil for cooking

garlic salt and pepper

Remove the stems from all your mushrooms set aside. Take the caps and sauté them in a little olive oil over medium heat, until they’ve shrunken a little and turned browner. Place garlic, mushroom stems, celery, and red pepper in a food processor, and pulse until large crumb size (mine got a little too small and turned into mush).

Pour your mush (or large crumb-sized vegetable mixture) into a pan and cook for a few minutes, maybe 10, until fragrant and browned. Salt and pepper to taste, but you can always add more later. Add in the spinach and chopped up buttered toast to the pan and cook until the toast is saturated, like in a bread stuffing. Pour out any excess liquid and then add the parmesan.

Place mushroom caps on a baking sheet and spoon your stuffing into each one. Sprinkle with seasoned bread crumbs and extra parmesan, and bake in a 400 degree (F) oven for about 10 minutes, or until browned on top.

I hope you like these, Sylvia! (Or whoever you are!)


Until next time,




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