Simple to make and quick to impress, these vegetarian stuffed mushrooms are a go-to appetizer for any occasion. Bursting with flavor!
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
79 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Step 2
Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
Step 3
Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
Step 4
Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
Step 5
Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.
Ingredients
1 tablespoon Italian seasoning
salt and ground black pepper to taste
¼ cup chopped red onion
3 cloves garlic, chopped
1 tablespoon ricotta cheese
¼ cup crushed saltine crackers
2 tablespoons grated Asiago cheese
12 medium mushrooms
2 tablespoons olive oil, divided, or more as needed
