Stuffed mushrooms have become my new favorite, easy to make, go to appetizers. You can stuff mushrooms with just about anything and they will taste good. Here is a recipe I concocted at a recent lunch party I had. Feel free to experiment with any vegetables you have lying around in your kitchen.



Serves 4


10 -15 medium sized mushrooms ( I used baby bellas, you can use white ones)

3 stalks scallions, finely minced including the green part.

1 carrot, shredded

1 stalk celery, finely minced

Few chives, minced

4 tbs panko bread crumbs

2 -3 tbs olive oil.

Salt and pepper to taste

Cheese, sprinkled (optional)


• Preheat oven to 350F/180C.

• Remove mushroom stalks gently from the mushrooms and chop them in tiny little bits.

• mixing them with the carrots, squash and onion.

• In a pan over medium heat add the olive oil

• Add the spring onions and carrots and stir for 2 minutes.

• Add the rest of the veggies and sir for about 5 minutes.

• Add the panko breadcrumbs and mix well.

• Sauté for 2 -3 minutes.

• Season to taste and remove from heat.

• Cover a cookie sheet with foil and set aside.

• Brush the mushroom caps with olive oil and set them down on the cookie sheet.

• Stuff mushrooms caps with veggies filling.

• Brush the tops with olive oil.

• Bake in preheated oven for 10- 12 minutes.

• You can sprinkle a little cheese on top and allow it to melt for an additional minute or two in the oven.

• Serve immediately.

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