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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Johanna Essig
[email protected]This dish was a disappointment. I expected it to be more flavorful.
Sherwy Tv
[email protected]This recipe is a keeper! I will definitely be making it again.
Andrew Robertson
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Md Nafiul
[email protected]This dish was just okay. I've had better eggplant recipes.
fresh zombie
[email protected]This recipe was too complicated for me. I ended up giving up halfway through.
abdulrashid buhari
[email protected]I followed the recipe exactly, but my mushrooms came out rubbery. I'm not sure what went wrong.
DaGonk Ur
[email protected]I tried this recipe and it was a bit bland for my taste. I think it could use more seasoning.
james mcleran
[email protected]I highly recommend this recipe. It's a delicious and easy way to enjoy eggplant and mushrooms.
Kendall Klein
[email protected]This is a unique and flavorful dish that is sure to impress your guests.
Mutungi Godfrey Rwabambari
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
Sadikur Rahman Rahul
[email protected]This dish is a great way to use up leftover eggplant. It's also a healthy and affordable meal.
David Wangari
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind. The eggplant was tender and savory, and it paired perfectly with the mushrooms.
Shoukat Raza
[email protected]I made this for a dinner party and it was a huge success. Everyone raved about how flavorful and unique it was.
Babo Jaan
[email protected]This recipe is easy to follow and the results were delicious. I especially liked the crispy breadcrumb topping.
Abdulaah Haroon
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The combination of eggplant, mushrooms, and cheese is irresistible.
Amrik Bhogal
[email protected]This recipe was a hit with my family! The mushrooms were juicy and flavorful, and the eggplant filling was perfectly seasoned.