Italian-Seasoned Stuffed Mushrooms

Updated on February 11, 2022

Yield:

12 stuffed mushrooms

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• 12 medium mushrooms

• 2 tablespoons olive oil, divided, or more as needed

• ¼ cup chopped red onion

• 3 cloves garlic, chopped

• 1 tablespoon Italian seasoning

• ¼ cup crushed saltine crackers

• 2 tablespoons grated Asiago cheese

• 1 tablespoon ricotta cheese

• salt and ground black pepper to taste

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

2. Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.

3. Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.

4. Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.

5. Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.

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Nutrition Facts (per serving)

79Calories6g Fat5g Carbs3g Protein

None

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Nutrition FactsServings Per Recipe6Calories79% Daily Value *Total Fat6g8%Saturated Fat1g6%Cholesterol3mg1%Sodium64mg3%Total Carbohydrate5g2%Dietary Fiber1g3%Total Sugars1gProtein3gVitamin C2mg11%Calcium42mg3%Iron1mg4%Potassium151mg3%

None

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