These are always a hit at parties and no one misses the meat. Vegetarian soy crumbles, mixed with a blend of parsley, basil, oregano and bread crumbs, make a delightful addition to these savory stuffed mushrooms.
PREP: 15 MIN.
COOK: 10 MIN./BATCH
MAKES: 14 APPETIZERS
- 14 large fresh mushrooms
- 1 small onion, finely chopped
- 4 tsp. canola oil
- ¾ cup soft bread crumbs
- ½ cup frozen vegetarian meat crumbles, thawed
- 1 tsp. minced fresh parsley
- 1 tsp. dried basil
- ½ tsp. dried oregano
- ½ tsp. salt
- ½ tsp. pepper
- Cooking spray
- Chopped fresh basil, optional
1. Remove stems from mushrooms and chop; set mushroom caps aside. In a large nonstick skillet over medium-high heat, cook and stir stems and onion in oil until tender. Stir in bread crumbs, meat crumbles and seasonings; cook until the bread crumbs are lightly browned. Remove from heat; cool slightly.
2. Preheat air fryer to 350°. Spoon stuffing into mushroom caps. In batches, place in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until heated through and mushrooms are tender, 8-10 minutes. If desired, top with chopped fresh basil. Serve warm.
1 stuffed mushroom: 31 cal., 2g fat (0 sat. fat), 0 chol., 112mg sod., 3g carb. (0 sugars, 0 fiber), 1g pro. Diabetic exchanges: ½ starch, ½ fat.
