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Stuffed mushrooms are a fabulous appetizer for any occasion. If you are looking for an appetizer that’s sure to please your guests, these mushrooms stuffed with chopped onion, bell pepper, tomato, zucchini and avocado make a delicious and easy bite. The best part of this appetizer? You can stuff, cover and store these mushrooms up to a full day. Nutritionally speaking, mushrooms are renowned for being a low-calorie functional food packed with loads of vitamins and minerals. So all the weight watchers, here’s a quick recipe for you!
|Serves||Preparation Time||Cooking Time|
|2 People||15 Minutes||15 Minutes|
- 12 large white mushrooms
- 1/2 red bell pepper
- ½ medium onion
- 1/2 tomato
- 1/4 zucchini
- 1/4 avocado
- 1 tsp oregano
- 4 tbsp(tablespoon) tofu pieces
- 2 tbsp olive oil
- salt and pepper to taste
Preheat oven to 400o F.
Clean the mushrooms and remove the stems.
Place the mushrooms on a baking sheet with the stem side down and bake.
Allow the liquid to leak out.
Chop up half the mushroom stems into very small pieces.
Chop the onion, red bell pepper, zucchini, tomato and avocado.
Heat olive oil in a pan.
Add the veggies and saute.
Add tofu pieces.
Add the oregano, salt and pepper.
Saute for about 5 minutes until onions are tender.
Transfer the stuffing to a bowl and allow to cool a bit.
Place the mushrooms stem side up on the baking sheet and fill them with loads of stuffing.
Bake for 15 minutes.
Serving size: 6 pieces
|Calories||150||Calories from Fat||90|
|Total Fat||10g 15%||Saturated Fat||6g 30%|
|Polyunsaturated Fat||0g||Monounsaturated Fat||0g|
|Cholesterol||35 mg 12%||Sodium||260mg 11%|
|Potassium||0mg 0%||Total Carbohydrate||8 g 3 %|
|Dietary Fiber||1g 0%||Sugars||3g|
|Protein||8g 16%||Rest all||0%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Tip: If you do not want to bake mushrooms, you can also saute them on a tawa or a pan for 10 min and then stuff them with saute veggies.