Beet Stuffed Mushrooms

I made these Beet Stuffed Mushrooms as appetizer for Christmas dinner last year and then for Easter dinner, and one more time as a light side dish for a summer party with our friends and all times they were a big hit! No matter if you are on your weight loss diet or not, you will absolutely love these simple vegan stuffed little guys.

They’re not only tasty, they are also very easy to make. Minimum effort … and BAM, you’ve got incredibly tasty roasted beet stuffed mushrooms with light garlic flavor. Excellent wholesome dish that you will definitely make again!

Ingredients:

• 1 lb (455 g) medium Portobello or mushrooms
• 2 medium (250 g cooked) beets
• 4 tbsp. (20 g) olive oil
• 3 cloves (10 g) garlic, minced
• ½ tsp. dry thyme
• salt and pepper, to taste
• parsley for garnish, if desired

Directions:

1. Boil the beets. In a medium pot, place the beets and add cold water to cover. Bring to a boil and cook for about 40-60 min. until easily pierced with a knife.
2. Drain, slip off skins, chop into small cubes and set aside.
3. Remove the stems from the mushrooms and chop the stems into small pieces.
4. In a medium bowl combine the chopped beets with the chopped mushroom stems. Sprinkle with salt, pepper, thyme and add 2 tbsp. of olive oil. Mix well.
5. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
6. In a small bowl mix remaining 2 tbsp. of olive oil with minced garlic.
7. Place the mushroom caps on the baking sheet stem side up; brush on both sides with oil mixture.
8. Spoon the beet filling into each mushroom cap.
9. Bake for about 20-25 min. until the mushrooms are brown and soft.
10. Garnish with parsley. Serve hot or cold and enjoy!

Beet Stuffed Mushrooms

Beet Stuffed Mushrooms – vegan favorite satisfying dish Unexpectedly delicious vegan recipe is perfect easy appetizer, snack or even side dish. Oven roasted, healthy Beet Stuffed Mushrooms will be your favorite dish on any holidays

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Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Side Dish, Snack

Servings 4 people

Ingredients

  

Ingredients:

• 1 lb medium Portobello or mushrooms (455 g)
• 2 medium cooked beets (250 g)
• 4 tbsp. olive oil (20 g)
• 3 cloves garlic, minced (10 g)
• ½ tsp. dry thyme
• salt and pepper to taste
• parsley for garnish if desired

Instructions

 

• Boil the beets. In a medium pot, place the beets and add cold water to cover. Bring to a boil and cook for about 40-60 min. until easily pierced with a knife.
• Drain, slip off skins, chop into small cubes and set aside.
• Remove the stems from the mushrooms and chop the stems into small pieces.
• In a medium bowl combine the chopped beets with the chopped mushroom stems. Sprinkle with salt, pepper, thyme and add 2 tbsp. of olive oil. Mix well.
• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• In a small bowl mix remaining 2 tbsp. of olive oil with minced garlic.
• Place the mushroom caps on the baking sheet stem side up; brush on both sides with oil mixture.
• Spoon the beet filling into each mushroom cap.
• Bake for about 20-25 min. until the mushrooms are brown and soft.
• Garnish with parsley. Serve hot or cold and enjoy!

Notes

Calories (per 100 g): 165 cal	Calories (per 1 serve 160 g): 128 cal
Fat: 3.3 g	Fat: 5.3 g
Carbohydrates: 9.2 g	Carbohydrates: 14.7 g
Protein: 4.4 g	Protein: 7.0 g

Keyword Vegetables,vegan recipes,stuffed mushrooms,healthy snack,easy appetizer,Christmas appetizer,holiday light dish,weight loss recipe,low calorie,tasty side dish