Baked Stuffed Mushrooms with Kashar

Baked instead of fried, this dish combines the fiber of mushrooms with protein-rich cheese for a satisfying starter.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 24 large mushrooms, stems removed and reserved (650 g) · 143 kcal in the whole recipe
• 1 small yellow onion, finely diced (80 g) · 32 kcal in the whole recipe
• 2 green peppers, finely chopped (50 g) · 10 kcal in the whole recipe
• 1/2 cup fresh parsley, finely chopped (20 g) · 7 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 1 1/3 cups grated light kashar cheese (140 g) · 343 kcal in the whole recipe
• Salt, black pepper, and red pepper flakes to taste

Method

1. Clean the mushrooms and remove their stems; finely chop the stems and place the mushroom caps on a baking sheet lined with parchment paper.

   

2. Heat olive oil in a skillet and saute the diced onion, chopped green pepper, and minced mushroom stems until softened.

   

3. Remove from heat and stir in the finely chopped parsley, a quarter of the grated light kashar cheese, salt, black pepper, and red pepper flakes.

   

4. Divide the vegetable mixture evenly into the mushroom caps and bake in a preheated oven at 190°C (375°F) for 15 minutes.

   

5. Sprinkle the remaining grated light kashar cheese over the mushrooms and bake for another 5 to 7 minutes until melted and golden.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.