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Meatless Stuffed Mushrooms

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"I love stuffed mushrooms but not the calories that come with it. I always have veggies on hand and this turned out to be a hit with my family."
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40 m servings 26
Original recipe yields 12 servings (12 stuffed mushrooms)


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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Combine zucchini, carrots, water chestnuts, pine nuts, and garlic in a mixing bowl. Season with salt and pepper.
  3. Heat oil in a skillet over medium heat. Add vegetable mixture and cook until slightly soft, 3 to 5 minutes. Remove from heat and return to the mixing bowl to cool.
  4. Add Parmesan cheese to the cooled vegetables; mix to combine. Fill each mushroom with a generous amount of vegetable mixture, sprinkle cayenne pepper on top, and place on a baking sheet.
  5. Bake in the preheated oven until mushrooms are tender, about 12 minutes.


  • Cook's Notes:
  • I used a mandolin for the vegetables to get super thin shreds without a lot of time.
  • The nuts and water chestnuts are for texture.
  • Be careful not to add a lot of salt because the Parmesan cheese can be salty.
  • The cook time will depend on the size of the mushrooms; bake larger mushrooms for longer.

Nutrition Facts

Per Serving: 26 calories; 1.8 1.7 1.4 < 1 30 Full nutrition

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