Quick Vegan Stuffed Mushrooms - Microwave Recipe # 1
Healthy & tasty eating doesn't always require a fancy kitchen and sometimes a microwave is all you really need to cook yourself a healthy yet tasty meal in under 15 minutes. This gourmet microwave recipe only uses ingredients that don't require refrigeration so you don't even need a fridge for this recipe. This stuffed mushroom recipe is vegan but since it uses quinoa you still get a complete protein. You can also top the mushrooms with some shredded cheese (if you have a fridge) and nuts/seeds to add extra flavor and texture.
Calorie and macro information (the whole recipe):
360 calories, 68.2 C, 14.8 Fibers, 53.4 C net carb, 4.4 F, 17.6 P
To add more protein and reduce carbs : replace canned beans with canned lentils or make this vegetarian by adding 1 oz fat free shredded cheese such as cheddar or mozzarella.
Recipe:
Ingredients:
2 portobello mushrooms
40 g of dry quinoa
70 g of canned beans
70 g of canned yellow corns
1 small tomato chopped (never store tomatoes in fridges)
1 small lime haved
Salt, black pepper, garlic powder, and chili powder
water
Instructions:
1. In a bowl, add water to cover 40 g of dry quinoa and microwave on high for 5 min.
2. While the quinoa is cooking, chop up the tomatoes, drain the beans and corn, and wipe the mushrooms with a towel then put them on a plate.
3. Season the mushrooms with salt, pepper, and garlic powder. Once the quinoa is done, microwave the mushrooms on high for 3 min.
4. While the mushrooms are cooking, mix the quinoa with 70 g of canned beans, 70 g of canned corn, 1 small chopped tomatoe, juice from 1/2 lime, salt, pepper, chili powder, and garlic powder.
5. After the mushrooms are done, season one more time with salt and pepper. Top the mushrooms with the quinoa mixture. Put the remaining quinoa mixture onto the plate.
6. Season one last time with salt and pepper. Microwave on high for another 2 min then let the meal rest for 5 min before serving.
Enjoy! If portobello mushrooms are too expensive in your area, you can also purchase large white button mushrooms and make small bite sized stuffed mushrooms instead. Either way it is going to be tasty.
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Stuffed Mushroom Recipe | How To Make Stuffed Mushrooms | Mushroom Recipe | Asha and Anita
Stuffed Mushroom recipe is something anyone can try. How To Make Stuffed Mushrooms is a question we always ask while having cocktail snacks at our favorite eating joint. it's a good appetizer idea. we will make it with cheese, onion, and capsicum with very little oil.
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STUFFED MUSHROOMS｜CHILDHOOD RECIPES ♡
Thank you guys so much for watching! See ya soon!
STUFFED MUSHROOM RECIPE
1 1/2 LBS Crimini (Brown) Mushrooms
3 Green Onions
1 1/2 C Shredded Sharp Cheddar Cheese
1 1/2 C Stove Top Chicken Flavored Stuffing
Salted Butter
Grated Parmesan Cheese
Rinse dirt off mushrooms, separate stems from caps, set caps off to the side to dry, finely chop up stems, finely chop up green onions, grate up sharp cheddar cheese, completely dry off mushroom caps, make stove top stuffing, saute mushroom stems for 5 min.
Combine stuffing, cooked mushroom stems, green onions & sharp cheddar cheese in a medium bowl and mix together. Preheat oven to 450 F, Cover cookie sheet in foil, stuff mushroom caps with stuffing mixture & put on cookie sheet. Top stuffed mushrooms with grated Parmesan cheese & cook for 10 min.
Let cool for a couple mins & enjoy!
Easy Starter Stuffed Mushrooms VEGETARIAN
These are the perfect cheesy mushroom bites that are herby and deliciously garlicky. Basically everything you want in a savory appetizer. The bulk of the work comes early with the ingredient prep and stuffing, but once that’s done, the oven turns these into golden perfection. Serve in less than 30 minutes!
Ingredients
1 lb fresh Shiitake Mushrooms or Brown Mushrooms, cleaned
2 cloves Garlic, minced
8 oz. Cream cheese
1 tsp Italian Seasoning
½ cup Panko Breadcrumbs
¼ cup Grated Parmesan
¼ tsp Salt
⅛ tsp Pepper
Full Recipe:
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