Vegetarian are in for a real treat with our veggie stuffed mushrooms recipe. Actually, even the biggest carnivore gong would devour these bad boys. They’re packed with flavour and tasty as can be.
This is the latest in our series of recipes that have just 7 ingredients and which are ready in 30 minutes or less.
We’ve used medium sized mushrooms for this example, but you could also use a larger, portobello-style mushroom to make the recipe into a main course meal.
Veggie Stuffed Mushrooms: Ingredients
- Sweet potato
- Red Onion
Peel the sweet potato and dice it up into evenly sized cube pieces. This will ensure even cooking time. You should also peel and slice the onions.
There is a thin layer of skin on the outside of the mushroom. You can gently peel this away.
Heat up a large pan with some olive oil to a medium temperature. Once it hits that heat, add in the sweet potato and the red onions.
Cook the sweet potato and onions until soft. This will take 4-5 minutes. Make sure to keep them tossed as you go along, by either shaking the pan or using a wooden spoon. When soft add, in the butter. As soon it melts add the breadcrumbs.
Finish the mixture by removing from the heat and adding chopped basil. Season with salt and pepper to taste and make sure that everything is well mixed together.
Place the peeled mushrooms on a baking tray; drizzle with some oil and season with salt and pepper.
Top each mushroom with as much of the mixture as you can possibly pile on top! It will sink into the mushrooms during cooking so don’t be shy with the toppings. Bake them in the oven at 200C/400F for 10-12 minutes.
Remove from the oven and top each mushroom with a nice piece of fresh mozzarella. Pop them back into the oven for 1 minute just to melt the cheese.
Add a little chopped basil to the top of each mushroom. You can either eat them as they are, or serve with a simple salad.
No doubt you will agree that these are the greatest veggie stuffed mushrooms you have ever taste!
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