Easy Stuffed Mushrooms

This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining…or snacking. Looking…

A Couple Cooks – Recipes worth repeating.

This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining…or snacking.

Stuffed Mushrooms

Looking for a great healthy appetizer recipe for entertaining…or just snacking? Try this simple stuffed mushrooms recipe! These little bites have everything going on: they’re savory, meaty, and herby, with a tender exterior and a crunch in each bite. In fact, they came out even better than we expected! Even better, this recipe is incredibly easy: no need to sauté filling ingredients. Chop them up, fill, and bake!

Ingredients in this stuffed mushrooms recipe

You can make stuffed mushrooms a million different ways. Our favorite is our spinach artichoke stuffed portabello mushrooms, which are stunning and work as a side or vegetarian dinner. But what about when you want to stuff the little guys, like for party food? Enter this stuffed baby bella mushrooms recipe! We customized it to be quick and simple to put together. Here’s what you’ll need:

  • Cremini mushrooms, also called baby bella
  • Olive oil
  • Shallot
  • Walnuts (or omit and use more breadcrumbs, but we like the crunch!)
  • Parsley
  • Italian panko (see notes below)
  • Grated Parmesan cheese (the powdery kind)
  • Salt and pepper

Let’s talk through a few of the special ingredients, then we’ll get to the method!

Stuffed Mushrooms recipe

Find cremini mushrooms, aka baby bellas

Cremini mushrooms are a small mushroom with a round brown top. Also known as baby bella mushrooms, it’s one of the most widely consumed mushroom varieties in the world. Here are a few fun facts about the cremini:

  • Cremini mushrooms are the same variety as button mushrooms and portobellos. White mushrooms, aka button mushrooms, are an earlier growth stage, so they have a milder flavor. Portobello mushrooms are the oldest stage, so they have the most meaty and savory flavor.
  • What do they taste like? Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and a more developed version of a white mushroom.
  • Can you substitute white mushrooms here? Yes! If you can’t find cremini or baby bella, go with white or button mushrooms.

Look for Italian style Panko or breadcrumbs

Another important part of this stuffed mushrooms recipe? Finding Italian-style panko. If you can’t find that, go to Italian breadcrumbs! Here’s what to know:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs: we like it here because it’s crunchier! But breadcrumbs work just as well.
  • “Italian” means herbs and salt are added. You should be able to find Italian panko or panko easily at your local grocery store.
  • What to do if you can’t find them? Use plain panko or breadcrumbs and add salt and Italian seasonings. Mix the ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).
How to make stuffed mushrooms

How to make stuffed mushrooms: a few tips!

We engineered this stuffed mushrooms recipe to be simpler than most. That means no sautéing filling ingredients: just chop them up and fill the mushrooms! Here are a few things to note about the method (or jump to the recipe below):

  • Use a parchment lined baking sheet, or brush it with oil. Parchment helps for easy clean up!
  • Chop the filling ingredients, then spoon them in! Drizzle a hint of olive oil over the tops to help with browning.
  • Roast until just tender. It should be 15 to 20 minutes depending on your oven. Roasting too long makes them soggy, so take care not to over bake.
  • Garnish if you like! We like adding a hint of paprika to the tops for color (not necessarily flavor). Smoked paprika does add a nice hint of smoke if you have it.

Leftover storage info

Once you pull these stuffed mushrooms out of the oven, they’re best right away! Because mushrooms contain a lot of moisture, they can become soggy over time. If you’re leaving out a tray at a party, try to minimize the time that they’re out if possible.

These mushrooms are best right away, but you can save leftovers! Store refrigerated for up to 2 days. They still taste amazing, though the texture is not crunchy. If you’d like, you can reheat them in a 350 degree oven to revive the crunchy texture!

Stuffed Mushrooms

More mushroom recipes

There are so many great mushroom recipes to try! Here are some of our top things to make with mushrooms, and a few unique varieties to try out:

This stuffed mushrooms recipe is…

Vegetarian. For gluten-free, use gluten-free panko.

Print
Stuffed Mushrooms

Easy Stuffed Mushrooms


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 mushrooms
  • Diet: Vegetarian

Description

This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining….or snacking.


Ingredients

  • 1 1/2 pounds cremini mushrooms, aka baby bella (3 8-ounce packages or 20 to 24 mushrooms)
  • 1 tablespoon olive oil
  • ¾ teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 3 tablespoons shallot, finely minced
  • ¼ cup finely chopped walnuts (or omit and substitute more breadcrumbs)
  • 2 tablespoons finely minced parsley
  • ½ cup Italian panko or breadcrumbs (gluten-free as necessary)*
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • Paprika or smoked paprika, for the garnish

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Clean the mushrooms and gently remove the stems.
  3. Pat the mushrooms dry with a towel and place them in a large bowl. Mix them with 1 tablespoon olive oil, ½ teaspoon kosher salt and fresh ground black pepper. Line a baking sheet with parchment paper or brush it with olive oil. Add the mushrooms in a single layer on top.
  4. In a medium bowl, mix the minced shallot, chopped walnuts, minced parsley, Italian panko*, grated Parmesan cheese, and garlic powder. Spoon the filling into the mushrooms. Lightly drizzle the tops with olive oil (just a small drizzle).
  5. Bake for 15 to 20 minutes, until the mushrooms are cooked and golden brown on top. Serve immediately, garnished with a sprinkle of paprika and additional chopped parsley if you like. (Leftovers last 2 days refrigerated, but the filling is less crunchy. You can reheat them in a 350 degree oven until warmed through.)

Notes

*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko or breadcrumbs, mix ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).

  • Category: Appetizer
  • Method: Baked
  • Cuisine: Mushrooms

Keywords: Stuffed mushrooms, stuffed mushroom recipe, how to make stuffed mushrooms

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These kale and white bean power bowls are full of flavor, texture, protein, fiber, and other nutrients. Perfect for meal prep!

The post Kale and White Bean Power Bowls appeared first on Budget Bytes.

If you’ve been around Budget Bytes a while, then you already know how much I love bowl meals (we even have a whole category for them). So when several people asked me to replicate the Healthy Choice brand frozen Power Bowls, I needed to go see what all the fuss was about. I bought a few, and I have to say, they’re pretty good! …but expensive. So I knew I could do better. Here is my first riff off of the freezer aisle power bowls: Kale and White Bean Power Bowls. Pretty easy, VERY filling, and about half the price!

Overhead view of a kale and white bean power bowl with a fork in the side

My Modifications

This particular bowl is inspired by the White Bean & Feta Salad by Healthy Choice. Since that one had some of my fav ingredients, I knew it was a great place to start. The bowl was nice and filling, but overall it was a touch too sweet for my taste. So here’s what I subbed:

  • Sun dried tomatoes instead of dried cranberries to reduce the sweetness.
  • A homemade vinaigrette that is more tangy than their sweet vinaigrette.
  • Walnuts instead of pepitas. Walnuts just seemed like a better fit for this flavor profile.
  • Brown rice instead of mixed grains (theirs has brown rice, red rice, quinoa, and barley). Using one grain was just more convenient.

P.S. My bowls cost about $1.50 each and the store bought version retails at my local grocery store for $3.99 each ($3.50 on sale when I bought them). WIN.

Make it Your Own

One of my favorite things about bowl meals is that they are endlessly customizable. If you don’t like some of the ingredients I used, you can just swap them out! Here are some options:

  • Spinach instead of kale
  • Quinoa or cauliflower rice in place of brown rice
  • Chickpeas or kidney beans in place of cannellini beans
  • Store bought Greek or Italian dressing in place of the homemade vinaigrette

How to Store Kale and White Bean Power Bowls

This recipe is made for meal prepping. You can keep these bowls refrigerated for about 4 days, or you can freeze them for a couple of months. I suggest using a microwave to reheat the bowls (if frozen, use the defrost setting first, then full power to heat through).

three glass meal prep containers filled with kale and white bean power bowls
Overhead view of a Kale and White Bean Power Bowl with a fork in the side

Kale and White Bean Power Bowls

These kale and white bean power bowls are full of flavor, texture, protein, fiber, and other nutrients. Perfect for meal prep! 
Total Cost $5.81 recipe / $1.45 serving
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Calories 550.05kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup long grain brown rice $0.40

Vinaigrette

  • 1/4 cup olive oil $0.52
  • 3 Tbsp red wine vinegar $0.30
  • 1/2 Tbsp Dijon mustard $0.05
  • 1/2 Tbsp Italian seasoning $0.15
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Sautéed Kale

  • 1/2 lb. chopped fresh kale (6 cups) $1.15
  • 1/2 Tbsp cooking oil $0.02
  • 1 clove garlic, minced $0.08
  • 1/8 tsp salt $0.02

Bowl Toppings

  • 1 15oz. can cannellini beans $0.07
  • 1/4 cup sun dried tomatoes $0.83
  • 1/4 cup chopped walnuts $0.03
  • 2 oz. feta $1.14

Instructions

  • Begin cooking the rice first. The remaining bowl ingredients can be prepared while the rice is cooking. Add the rice and 2 cups water to a saucepot. Place a lid on top and bring the water up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 40 minutes. After 40 minutes, turn the heat off and let the rice sit with the lid in place for an additional 5 minutes. Fluff just before serving.
  • While the rice is cooking, make the vinaigrette so the flavors have a little time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, Italian seasoning, garlic powder, salt, and pepper. Whisk to combine, or close the jar and shake until combined. Set the dressing aside.
  • Add the cooking oil and minced garlic to a large pot or skillet. Sauté the garlic over medium heat for about one minute. Add the chopped kale and salt. Sauté for a few more minutes, or just until the kale is wilted. Set the kale aside.
  • Finally, prepare the rest of the toppings. Rinse and drain the white beans. Chop the sun dried tomatoes and walnuts. Crumble the feta.
  • When the rice has finished cooking, it's time to assemble the bowls. Add about ¾ cup rice to each bowl or container, followed by ½ cup sautéed kale, ⅓ cup beans, and a tablespoon each of sun dried tomatoes and walnuts. Sprinkle a little feta over each bowl. Divide the vinaigrette between four small containers. Refrigerate until ready to eat.
  • Reheat the bowls using a microwave just before serving, then drizzle with vinaigrette, stir, and enjoy!

Nutrition

Serving: 1bowl | Calories: 550.05kcal | Carbohydrates: 64.18g | Protein: 16.58g | Fat: 26.3g | Sodium: 887.8mg | Fiber: 10.1g

How to Make Kale and White Bean Power Bowls – Step by Step Photos

Cooked brown rice in a pot being fluffed with a fork

Start with the brown rice because it takes about 50 minutes to cook and the rest of the bowls can be prepared while the rice cooks. Add 1 cup brown rice to a pot with 2 cups water. Place a lid on top and bring it up to a boil over high heat. When it reaches a full boil, turn the heat down to low and let it simmer for 40 minutes. After 40 minutes, turn the heat off and let it rest, lid in place, for an additional 5 minutes. Fluff with a fork just before serving.

Overhead view of homemade vinaigrette in a jar.

Next, make the vinaigrette so the flavors have a little time to blend. Combine ¼ cup olive oil, 3 Tbsp red wine vinegar, ½ Tbsp Dijon mustard, ½ Tbsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper in a jar or bowl. Whisk the ingredients to combine or close the jar and shake until combined. Set the dressing aside.

Chopped kale in a colander

Next, prepare the kale. I buy pre-chopped kale because it’s super inexpensive and really cuts down on the prep work. I do give it an extra rinse, though, and pick out any large pieces of stems.

Minced garlic and oil in a large pot

Add ½ Tbsp cooking oil and one clove of minced garlic to a large pot or skillet. Sauté the garlic over medium for about a minute.

Sautéed kale in the pot

Add 1/2 lb. chopped kale to the pot with ⅛ tsp salt and continue to sauté for a few minutes more, or just until the kale is wilted. Set the kale aside.

Sun dried tomatoes, walnuts, beans, and feta on a cutting board

Prepare the last few ingredients. Chop about ¼ cup sun dried tomatoes and ¼ cup walnuts. Rinse and drain one 15oz. can of cannellini beans. Crumbled about 2 oz. feta.

Power bowls base layer of rice, kale, and beans

When the rice is finished cooking, it’s time to build the bowls. Start with ¾ cup rice in each bowl or container, ⅓ cup beans, and about ½ cup sautéed kale.

Sun dried tomatoes, walnuts, feta, and dressing added to the power bowl

Add about 1 Tbsp sun dried tomatoes and chopped walnuts on top, and a light sprinkle of crumbled feta. Divide the dressing between four containers. Refrigerate the bowls until ready to eat. Drizzle the vinaigrette over the bowls after reheating, then stir and enjoy!

Overhead view of a Kale and White Bean Power Bowl with a fork in the side

The post Kale and White Bean Power Bowls appeared first on Budget Bytes.

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