EGGPLANT (AUBERGINE) STUFFED MUSHROOMS
I like to serve this dish as an entree for my vegetarian neighbors using large portobellos, but you can also enjoy them as appetizers in small, meaty crimini mushrooms. This recipe is just to serve two people using large button mushrooms, so double or triple it for a larger group.
Provided by Geema
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet cook the chopped stems, eggplant, onion and garlic in the butter, stirring for 8 to 10 minutes or until softened and all the liquid is evaporated.
- Transfer the mixture to a small bowl and stir in the bread crumbs, Parmesan, salt and pepper and cayenne.
- Divide the filling among the caps, packing it slightly and bake the mushrooms in a baking dish in a preheated 400 degree oven for 15 minutes.
- Sprinkle on the mozzarella cheese and continue baking for about 10 more minutes or until cheese is melted and slightly brown.
Nutrition Facts : Calories 260.1, Fat 18.5, SaturatedFat 11.1, Cholesterol 51.5, Sodium 364.3, Carbohydrate 14.7, Fiber 2.9, Sugar 3.9, Protein 10.8
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callme moha
[email protected]These stuffed mushrooms were a great way to use up some leftover eggplant. The filling was flavorful and the mushrooms were cooked perfectly. I will definitely be making these again.
Mary Grace Sarvida
[email protected]These stuffed mushrooms were delicious! The eggplant and cheese filling was very flavorful and the mushrooms were cooked to perfection. I would definitely recommend this recipe to anyone looking for a tasty and easy appetizer.
Kaveesh Dilshan
[email protected]These stuffed mushrooms were a great way to use up some leftover eggplant. The filling was flavorful and the mushrooms were cooked perfectly. I will definitely be making these again.
javed afghan
[email protected]These stuffed mushrooms were delicious! The eggplant and cheese filling was very flavorful and the mushrooms were cooked to perfection. I would definitely recommend this recipe to anyone looking for a tasty and easy appetizer.
eff kibare
[email protected]These stuffed mushrooms were a great way to use up some leftover eggplant. The filling was flavorful and the mushrooms were cooked perfectly. I will definitely be making these again.
George V Solomon
[email protected]These stuffed mushrooms were delicious! The eggplant and cheese filling was very flavorful and the mushrooms were cooked to perfection. I would definitely recommend this recipe to anyone looking for a tasty and easy appetizer.
Kannon Humphreys
[email protected]I made these stuffed mushrooms for a party and they were a hit! Everyone loved them. The eggplant and cheese filling was delicious and the mushrooms were cooked perfectly. I will definitely be making these again.
Ayomide oluwaseun AfolAyan
[email protected]These stuffed mushrooms were a great way to use up some leftover eggplant. The filling was flavorful and the mushrooms were cooked perfectly. I will definitely be making these again.
Ans Kamboh
[email protected]These stuffed mushrooms were delicious! The eggplant and cheese filling was very flavorful and the mushrooms were cooked to perfection. I would definitely recommend this recipe to anyone looking for a tasty and easy appetizer.
Amalia Guerra
[email protected]I'm not usually a big fan of eggplant, but I loved these stuffed mushrooms! The eggplant and cheese filling was flavorful and the mushrooms were cooked perfectly. I will definitely be making these again.
anas jaza
[email protected]These stuffed mushrooms were a fun and easy recipe to make. The eggplant and cheese filling was delicious and the mushrooms were cooked perfectly. I served them as a main course and they were a hit with my family.
Lisa Crump
[email protected]I followed the recipe exactly and the mushrooms turned out amazing! The eggplant and cheese filling was flavorful and the mushrooms were cooked perfectly. I served them as an appetizer and they were a hit with my guests.
Anne Njoki
[email protected]These stuffed mushrooms were so easy to make and they were absolutely delicious! I loved the combination of eggplant and cheese, and the mushrooms were cooked perfectly. I will definitely be making these again.
Marianne Fraire
[email protected]I made these for a vegetarian friend and she loved them! I used a mix of white and cremini mushrooms and they were very flavorful. The eggplant and cheese filling was also very tasty.
ToyotaTacoma23
[email protected]The recipe was easy to follow and the mushrooms turned out great! I used portobello mushrooms and they were the perfect size for stuffing. The eggplant and cheese filling was delicious and flavorful.
Sarfaraz Sarfarazprince
[email protected]These stuffed mushrooms were a hit at my dinner party! Everyone loved the combination of eggplant and mushrooms, and the cheese was perfectly melted and gooey. I will definitely be making these again.