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Oregano and Tomato Stuffed Mushrooms
Indulge in these mouthwatering oregano and tomato stuffed mushrooms, a delightful appetizer that combines the earthy flavors of fresh mushrooms with a savory filling of ripe tomatoes, aromatic garlic, and zesty oregano. This dish not only tantalizes your taste buds but also brings a burst of color to your table. Perfect for gatherings or a cozy night in, these stuffed mushrooms are sure to impress your guests and elevate any meal. Historically, mushrooms have been enjoyed for centuries, revered for their umami flavor and versatility, making them a staple in many cuisines worldwide.
Ingredients
- Large mushrooms
- 12, stems removed
- Olive oil
- 2 tablespoons
- Garlic
- 3 cloves, minced
- Tomatoes
- 2 cups, diced
- Dried oregano
- 1 tablespoon
- Breadcrumbs
- 1 cup
- Parmesan cheese
- 1/2 cup, grated
- Salt
- to taste
- Black pepper
- to taste
- Fresh parsley
- for garnish, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Carefully remove the stems from the large mushrooms and set them aside.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the diced tomatoes and dried oregano. Cook for about 5 minutes, or until the tomatoes soften and release their juices.
- Meanwhile, in a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, salt, and black pepper.
- Finely chop the reserved mushroom stems and add them to the breadcrumb mixture, mixing well.
- Once the tomato mixture is cooked, add it to the breadcrumb mixture and stir until fully combined.
- Stuff each mushroom cap generously with the breadcrumb and tomato mixture, pressing down gently to ensure they are well filled.
- Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and crispy.
- Remove from the oven and garnish with freshly chopped parsley before serving.
Tips
- For a spicier kick, add a pinch of red pepper flakes to the tomato mixture.
- Feel free to substitute the Parmesan with a dairy-free cheese alternative for a vegan version.
- These stuffed mushrooms pair wonderfully with a simple arugula salad or a glass of red wine.
Dietary Information
Servings: 4 Dish Type: Appetizer Prep Time: 15 minutes Cook Time: 25 minutes Calories: 220 Fat: 10g Carbs: 30g Protein: 8g Sodium: 300mg Sugar: 3g
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