A Fancy-Schmancy Vegetarian Stuffed Mushroom Appetizer

Welcome to the new, revamped Foodnista Soul site. We’re highlighting vegetarian stuffed mushrooms that I made for a class assignment in my online culinary program at Auguste Escoffier School of Culinary Arts. This appetizer was delectable. The mushrooms were tasty, and the stuffing mixture was light and heavenly. It was comforting and delicious.

Those who aren’t mushroom lovers may have a change of heart and enjoy this starter very much. I haven’t been a fan of mushrooms for decades, but I was in love after making and trying the vegetarian stuffed mushrooms! I’m slowly starting to incorporate mushrooms back into my diet. Hello, ‘shrooms!

Appetizers are known to stir up one’s appetite. They’re small dishes served before your main course. It’s been referenced that they’re conversation starters. And let me say that these vegetarian stuffed mushrooms were the talk of the town!

Stuffed Mushrooms Recipe

Yields: 3 servings

• 12 large organic white mushrooms
• 1 small organic red bell pepper, small dice
• ¼ medium organic onion, peeled, minced
• 1 organic green onion, minced
• 1 organic garlic clove, peeled, minced
• ¼ teaspoon organic dried oregano
• 2 tablespoons organic panko breadcrumbs
• 2 tablespoons fresh grated Parmesan cheese
• 1 tablespoon fresh organic Italian parsley, minced
• 1 tablespoon organic canola oil
• Kosher salt, to taste
• Freshly cracked organic black pepper, to taste

Kitchen Equipment

• Mixing bowls/cups/spoons for mise en place ingredients
• Baking pan
• Baking tray
• Mixing bowl
• Spatula
• Wooden spoon
• Cutting board
• Chef knife
• Microplane
• Oven mitts
• Colander
• Paper towels
• Plates
• Forks

Cooking Instructions

1. Sanitize the kitchen (sink, countertops, stovetop/oven, cupboard handles, smart devices, computer).
2. Preheat the oven to 400ºF.
3. Wash the mushrooms and separate caps and stems.
4. Peel and mince the onion.
5. Peel and mince the garlic.
6. Rinse and dice the bell peppers.
7. Rinse and mince the green onions and parsley.
8. Mise en place ingredients.
9. Place mushroom caps on a baking sheet stem side down and bake until the liquid forms under mushroom caps.
10. After the liquid forms, remove it from the oven and set it aside to cool.
11. Use paper towels to soak excess liquid from mushrooms.
12. Mince mushroom caps and stems.
13. Mix with onions, bell pepper, garlic, green onions, and parsley.
14. Heat oil in a sauté pan.
15. Add mixture into the pan and sauté.
16. Add the oregano, salt, and pepper. Sauté for five minutes until onions and bell pepper are tender.
17. Transfer the stuffing mix to a bowl and cool.
18. Add parsley, breadcrumbs, and cheese. Mix it well.
19. Place the mushroom stem side up on the baking sheet and fill them with the stuffing.
20. Bake until the stuffing is golden brown. Serve warm.

A New Site, New Beginnings, New Escapade

New adventures will be everchanging on the horizon throughout this exciting journey. I’m excited to share pescatarian and vegetarian recipes and dishes focusing on health and wellness. This topic has become dear to my heart in the last several years, as these components make up a wholesome and vigorous lifestyle.

Thank YOU!

I want to take this moment to say thank you for all your love and support. My heart is whole, and I’m so appreciative of y’all.

Happy Easter,

FS x

References

Fix Me a Snack (2022). What is the history of appetizers? Retrieved: https://fixmeasnack.com/what-is-the-history-of-appetizers/