good stuffed mushroom recipe without meat?

Question

Thanks~

Answer 1

Stuffed Mushrooms

3 Tablespoon Butter
1/4 Cup Finely chopped onion
1/2 Cup Finely chopped green pepper
1/4 Cup Finely chopped celery
1 Package (3-oz) cream cheese, soft
1/3 Cup Dry bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Tablespoon Lemon juice
1 Teaspoon Worchestershire Sauce
16 Mushroom caps
Paprika
Oven method: (27 minutes cooking time)
Melt butter in small skillet over medium heat, about 1 minute, add onion, green pepper, and celery. Saute' until tender, about 6 minutes. Combine onion mixture, cream cheese, bread crumbs, salt, pepper, lemon juice, and worcestershire sauce in bowl. Mix well. Fill mushroom caps heaping full of mixture. Place in greased 8 inch square baking pan. Sprinkle with paprika. Bake in 350-degree oven for 20 minutes. Serve with coctail picks.

Answer 2

spinach stuffed mushrooms

1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
1 1/2 cups water
40 medium mushrooms, cleaned
2 tablespoons butter
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT 100% Grated Parmesan Cheese

Preheat oven to 400 degrees F. Mix stuffing mix and hot water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in large skillet on medium heat. Add chopped stems and the garlic; cook and stir until tender. Add to prepared stuffing along with the spinach and cheeses; mix well.
Spoon evenly into mushroom caps. Place, filled-sides up, in shallow baking pan.
Bake 20 min. or until mushrooms are tender and filling is heated through.
Yield: 40 servings

Answer 3

Tear into chunks 1 1/2 loaves white bread. Set aside. Melt 1 stick of butter in a large skillet over medium low heat. Chop 1 medium onion finely. Slice 2 or 3 celery stalks. Add to melted butter. Cook until onion is translucent and fragrant. Add 1 C. water, 1 tsp. salt, 1 tsp. ground black pepper, 1 1/2 tsps. rubbed sage or poultry seasoning in place of the aforementioned. I use a scant tablespoon. Cover and simmer for 5 minutes or so to blend flavours. Remove from heat, uncover, and cool. Pour over torn bread and stir well. Stuff your turkey and put any extra into a buttered pan to pop in while your turkey rests before carving. 30 minutes or so in a 350 F oven should do it unless your pan is very deep.

Answer 4

Feta Cheese and Herb Stuffed Mushrooms

FILLING:
4 ounces Feta cheese
2 ounces cream cheese
1 tablespoon olive oil
1 clove garlic
1 tablespoon fresh basil - chopped
1 tablespoon fresh parsley - chopped
1 tablespoon fresh thyme - chopped
salt and pepper to taste

MUSHROOMS:
24 large mushrooms - stems removed
1/4 cup olive oil
1 teaspoon lemon juice
salt and pepper to taste

BREAD TOPPING:
1 cup fresh bread crumbs
1 tablespoon fresh parsley
2 cloves garlic
2 tablespoons olive oil
Directions

FILLING:
Process all filling ingredients in a food processor until smooth.
Transfer to a bowl until ready to use or place in a zip lock baggy and refrigerate until ready to use. This makes it easy to snip off one corner and use as a pastry bag to fill mushrooms.

MUSHROOMS:
Preheat oven to 450°.
Line a baking sheet with foil and set a wire rack on top of it.
Toss mushrooms with oil, lemon juice, salt and pepper.
Arrange mushrooms gill side up on the rack and roast until the juices are released. (approximately 20 minutes)
Turn caps over and roast until the mushrooms are well browned, approximately 10 minutes.
Cool slightly then fill with filling.
On top of filling sprinkle with bread crumb topping or pinenuts.
Put back into the oven for approximatley 10 minutes or until the filling is hot and the topping golden brown.
Cool 5 minutes.

BREAD TOPPING:
Pulse all topping ingredients in a food processor or until you have coarse crumbs.

Answer 5

stuffed mushrooms

1 1/4 c. vegetable or no-chicken broth
1 clove garlic, minced
1/2 c. balsamic vinegar
6 portobellini or portobello mushrooms
1 cup matzah farfel (use bread crumbs when not Passover)
1 tsp. olive oil
1 tbsp. chopped fresh sage (pineapple sage if you can get it)
1 tbsp. chopped fresh chives
1/4 tsp. salt
1/8 tsp. black pepper

Preheat oven to 350°.

Combine 3/4. c. broth, vinegar and garlic in a small bowl, let stand 15 minutes. Strain through a sieve over a small saucepan to reserve garlic. Bring vinegar mixture to a boil, and cook until reduced to 6 tbsp (about 6 minutes). Keep warm.
Remove the brown gills from the mushrooms using a spoon, and discard gills. Destem the mushrooms, finely chop stems and set aside.
Heat oil in a large nonstick skillet over med high heat. Add farfel , cook for 4 minutes or until lightly browned, stirring frequently. Stir in the reserved garlic, chopped mushroom stems, chives, sage, salt and pepper. Cook for 2 minutes. Remove from heat, stir in 1/2 c. broth. Keep warm.
Place the mushroom caps, stem sides up, on a baking sheet coated with cooking spray.
Bake at 350 for 10 minutes or until tender. divide farfel mixtured evenly among mushroom caps and drizzle 1 tbsp of vinegar mixture over each serving. Garnish with sage leaves, if desired

Answer 6

cook up some barley, toss in a bit of tomato sauce and chop up some celery & celery leaf. Throw in some garlic & black pepper and mix it all up with the chopped stems and use that as your stuffing.

I bet some Parmesan cheese would be real good in that as well.

Answer 7

Mushrooms, slice beef tomato and mozzarella cheese melted on top

Answer 8

There are several here: