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I first made this recipe in my pre-LoSo days upon the request of my daughter. After tasting my stuffed zucchini, she asked me to make her stuffed mushrooms. I figured, why not, and gave it a try. It ended up being one of my favorite appetizer recipes. It was healthy, and looked really impressive when serving as well.
Once I went LoSo, I did not want to give this dish up to the Salt Gods. I tweaked it a bit to make it low sodium. It was actually pretty easy to do with a few easy switches:
- Eliminating the actual salt called for in the recipe.
- Switching out the ketchup for No Salt Ketchup.
- Switching out the salted bread crumbs for unsalted bread crumbs. (If you have a bunch of these in the freezer, this becomes an easy change!)
I like to make this Baked Stuffed Mushrooms recipe with the Costco Organic Cremini Mushrooms, however, you can make this recipe with any type of mushroom. The mushrooms just have to be deep enough to hold the stuffing. If you want to plate your appetizers, try using the larger Portobello mushrooms. They are a lot more filling, and look really nice when serving.
You can also switch out what vegetables you use to stuff the mushrooms. The classic onions and mushroom stems are always a hit, but you can use peppers, zucchini or any other vegetable that floats your boat. Or maybe whatever vegetables are about to go bad in your fridge. Or maybe what you happen to have in the house that day! This recipe is versatile.
Sprinkle the mushroom tops with some smoked paprika for a bit of an extra kick and for an even nicer presentation. Sometimes I also serve the stuffed mushrooms along with my stuffed zucchini and alternate the two stuffed vegetables for more variety and color.
Baked Stuffed Mushrooms
Tried this recipe?Mention @KosherLoSo or tag #KosherLoSo!Ingredients
- 12 Mushrooms
- 1 Tsp Grated Onion
- 2 Tbsp Unsalted Smart Balance Can use unsalted margarine, or oil
- 2 Cups Unsalted Bread Crumbs See Unsalted Bread Crumbs Recipe from Scratch
- 1 Tbsp No Salt Added Heinz Ketchup Or other unsalted Ketchup brand
- 1 Tbsp Parsley Can use Dried Parsley if you don't have fresh
- 1/2 Tsp Pepper
Instructions
- Wash mushrooms well, and remove stems.
- Chop mushroom stems.
- Combine grated onions and chopped mushroom stems.
- Melt butter in frying pan, and add in onion and mushroom mixture. Fry for approximately 5-8 minutes until soft.
- Add bread crumbs, ketchup and parsley. Mix well.
- Sprinkle inside of caps with pepper and stuff with crumb mixture, heaping up well.
- Place on baking sheet lined with parchment paper.
- Bake in hot oven (425) until stuffing is browned, about 15 minutes.