Zucchini Stuffed Baby Bella Mushrooms
A delicious, easy-to-make side dish full of Italian cuisine flavors. Perfect for your Thanksgiving or winter holiday table.
Servings Prep Time
20mushrooms 15 minutes
Cook Time
15minutes
Servings Prep Time
20mushrooms 15 minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Preheat oven to 400° F.
  2. Remove stems from mushrooms and clean the mushroom caps to your liking. Pat dry, place on a baking sheet with a raised edge, and set aside.
  3. To a large skillet on medium heat, add 1 teaspoon of olive oil or vegetable broth and the chopped zucchini, onion, bell pepper and garlic. Sauté for about 5 minutes or until the vegetables begin to soften and the onion is translucent.
  4. Remove the skillet from heat and stir in the nuts or cooked vegan sausage, fresh basil, vegan Worchestershire sauce, bread crumbs, and salt.
  5. If using butter in your topping, in a small bowl or cup, microwave 1 tablespoon of vegan butter to melt (about 10 seconds). Add the 2 tablespoons of Italian bread crumbs and 2 tablespoons of vegan parmesan to the melted butter, stirring to blend.
  6. Spoon about 1 rounded soup spoon of filling into each mushroom, pushing the spoon down to pack the filling into the mushroom cavity. (I pack the filling to rise slightly above the mushroom top.)
  7. Once all mushroom caps are filled, sprinkle about 1/2 teaspoon of the bread crumb and vegan parmesan topping on top of each mushroom.
  8. Bake for 13 to 15 minutes, checking after 10 minutes. The mushrooms will be done when they release their moisture, which will gather around the bottoms or run on the pan.
  9. Garnish with additional chopped bell red pepper, if desired, or chopped nuts. Serve warm.
Recipe Notes

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