One-bite stuffed mushrooms are a perfect idea for a New Year’s party appetizer.
Typical fillings include bread crumbs, chopped mushroom or cheese. The Star’s Italian Vegetable Stuffed Mushrooms include a taste of all three ingredients, along with a healthy dose of veggies, including zucchini and roasted pepper. If you’re traveling with the mushrooms to a party, “Cook’s Country Best Potluck Recipes” (America’s Test Kitchen) suggests this handy carrying tip: Pack them in mini muffin tins to make sure they remain upright
Italian Vegetable Stuffed Mushrooms
Makes 12 appetizer servings
12 large button mushrooms (about 2 inches in diameter)
1 teaspoon olive oil
1/2 cup finely chopped onion
1 cup shredded zucchini (about 1 medium 6-inch zucchini, not peeled, shredded)
1/2 cup chopped jarred roasted red peppers, drained
2 cloves garlic, minced
1/3 cup fat-free soft (tub) cream cheese
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons shredded Parmesan cheese, divided
1/4 cup Italian seasoned dry bread crumbs
1 tablespoon butter, melted
Nonstick cooking spray
Preheat oven to 350 degrees. Line a jelly-roll pan with aluminum foil. Spray foil with nonstick spray.
Wipe mushrooms clean. Remove stems and reserve. Place mushrooms, cavity-side up, on prepared pan. Spray mushrooms with nonstick spray.
Chop enough reserved stems to equal 1/2 cup. Heat oil in large skillet over medium heat. Add 1/2 cup chopped mushroom stems, onion, zucchini, red pepper and garlic to skillet. Cook uncovered, stirring frequently, 9 to 10 minutes or until vegetables are tender, liquid has evaporated and vegetables are light golden brown in color.
Remove skillet from heat. Add cream cheese, basil, salt and pepper, stirring until cream cheese has melted and mixture is well blended. Stir in 2 tablespoons Parmesan cheese. Spoon about 2 tablespoons mixture into the cavity of each mushroom. Press lightly to fill the cavity evenly.
Combine bread crumbs and melted butter. Stir in remaining 2 tablespoons Parmesan cheese. Spoon crumb mixture evenly over the top of each mushroom. Spray filled mushrooms with nonstick spray.
Bake 25 minutes or until mushrooms are tender and crumbs are golden brown.
Per serving: 42 calories (42 percent from fat), 2 grams total fat (1 gram saturated), 4 milligrams cholesterol, 4 grams carbohydrates, 2 grams protein, 104 milligrams sodium, 1 gram dietary fiber.
Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.
Sign Up and Save
Get six months of free digital access to The Kansas City Star
Shopping tip: This recipe works well with smaller mushrooms. If mushrooms are about 11/2 inches in diameter, fill 18 mushrooms with a generous tablespoonful of vegetable filling and top with bread crumbs, as directed. Bake 20 minutes or until tender and golden brown.