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Stuffed Mushrooms

Prep Time: 15 minutes
Cooking Time: 15-20 minutes
Servings: 12 mushrooms

Mushrooms are full of flavor as well as vitamins and minerals, and there are only 90 calories in a whole pound. These can be served as an appetizer or entrée.

2 tsp  olive oil
2  green onions, finely chopped
1/2 cup  bread crumbs
1 tsp  marjoram
1/4 tsp  garlic powder
Dash of salt and pepper

Clean the mushrooms by wiping with a damp cloth. Break off the stems and trim off the ends before chopping, setting the whole caps aside.

To make the filling, heat a skillet and add the olive oil, green onions, and chopped mushroom stems. Sauté for 3 minutes. Stir in the bread crumbs, seitan, marjoram, garlic powder, and a dash of salt and pepper. Cook for 2 minutes, mixing well.

Pack the filling in the cavities of the mushroom caps. Brush a skillet lightly with oil, and place the caps around the bottom, filled side up. Let the caps brown for a minute, reduce the heat, and add the stock to the bottom of the pan. Cover and simmer for 20 minutes.

You can also place the stuffed caps in a lightly oiled baking pan, add the stock, and bake uncovered at 375°F for 15 to 20 minutes.