Stuffed mushrooms with vegetables

Stuffed mushrooms

Today we present another recipe to help you eating vegetables in an original and different way. Stuffed mushrooms are a star dish for all those who are dieting: they contain lots of water and a very low amount of calories. In addition, it is a simple meal that we will have ready in just a few minutes.

  • 15 ounce whole fresh mushrooms
  • 1 red pepper
  • 1 onion
  • 2 Carrots
  • 2 cloves garlic
  • 1 glass of white wine
  • Salt and ground pepper
  • Olive oil
  1. Clean the mushrooms and separate all the stems from the hats. Remove the parts that have been in contact with the ground.
  2. Chop mushrooms stems, which we will use later for the filling.
  3. Wash, peel and chop the carrots, onion, pepper and garlic cloves into small pieces.
  4. Preheat the oven to 350 Fº, so it will be at the right temperature when cooking the mushrooms.
  5. Season with salt and pepper the vegetables and add a tablespoon of olive oil. Sauté the chopped vegetables over medium heat, including the stems of the mushrooms.
  6. When the vegetables begin to take color and the onion golden, add the glass of white wine.
  7. Maintain medium heat and wait for alcohol to be absorbed. Remove the vegetables so they do not stick to the bottom of the pan.
  8. Season and place the mushroom hats in a tray suitable for the oven.
  9. Once placed, pour a dash of olive oil and fill them with the sauteed vegetables.
  10. Place the tray in oven at 350 F ° for about 20-25 minutes.
  11. When the mushrooms are tender, they will be ready to serve and enjoy. Bon Appetite!

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