Parties and dinners have started to fill up every weekend and many weeknights this season and I’ve got a couple weeks where I have events every single night. Ever find yourself in this position? It can be exhausting to the point where it’s not even really fun anymore. To enjoy myself without getting burnt out, I have to make sure to prioritize sleep, take my supplements, moderate alcohol and make time to get to the gym and yoga. I also need simple, healthy go-to’s to bring with me to parties and events that don’t take long to make! Enter Vegetarian Stuffed Mushrooms – the answer to all of your entertaining problems. These are so quick to make and a huge crowd pleaser.
With my dietary restrictions – no meat or tree nuts (YIKES), I need to plan ahead for success at all these parties. One sure way to have something you know you can eat? Bring something amazing yourself! That’s where Vegetarian Stuffed Mushrooms come in. My Mom and I made these for Thanksgiving and adapted them from a Clean Eating Magazine Recipe. We added some white wine and Parmesan for flavor and turned the egg white into a whole egg. We also changed the herbs a bit and they turned out great – the hit of the Thanksgiving appetizers!
What is your strategy to fit it all in and also honor your own health during this busy time?
- 24 large white mushrooms (cleaned)
- 3 Tablespoons of olive oil
- 2 shallots (finely chopped)
- 2 Tablespoons dry white wine
- 9 Tablespoons whole-wheat panko bread crumbs
- 1 whole egg (lightly beat)
- 1 1/2 teaspoons fresh chives (finely chopped)
- 1 1/2 teaspoons fresh curly parsley (finely shopped)
- 1 1/2 dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 Tablespoons freshly grated Parmesan cheese (divided)
- Remove the stems from the mushrooms. Place mushroom caps upside down on a parchment lined baking pan. Finely chop the mushroom stems. Heat 2 Tablespoons of olive oil in a medium skillet. Add chopped stems and shallots and sauté for 4 minutes. Add white wine and cook 2 minutes more. Transfer to a small bowl and stir in panko bread crumbs then let sit to cool slightly for 5 minutes. Preheat oven to 350 degrees. Add egg, chives, parsley, oregano, salt, pepper and 2 Tablespoons Parmesan to bread crumb mixture. Spoon into mushroom caps, slightly rounding on the top. Top mushrooms with additional 2 Tablespoons of Parmesan. Bake for 30 minutes or until mushrooms are tender and topping is browned. Let cool and garnish with additional chives, parsley and oregano.
Ginger Hultin,MS, RD, CSO
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