This tasty Eggplant Stuffed with Mushrooms recipe is super easy to make and the perfect vegetarian entree for the summer. Topped with a savory crust.
Eggplant Stuffed with Mushrooms
In case you haven’t noticed, I am giving you stuffed eggplant recipes every week. This one I featuring this delicious Eggplant Stuffed with Mushrooms. It’s delicious, hearty, and so easy to make.
Perfect as a side dish or as a vegetarian entree this Eggplant Stuffed with Mushrooms has tons of flavor in every bite and is definitely customizable. I decided to do a crispy topping that compliments the soft center.
For this dish, you can use whatever type of mushroom you may like or have on hand. I used a combination of baby portobello, cremini, and shiitake. White buttons also work.
Supermarkets around my around my area started carrying baby eggplants. I love them! they cook way faster and are super cute. Plus they are perfect to serve for parties and celebrations.
Eggplant is the perfect vessel for stuffing. The center bakes up so soft while the outside stays sturdy. Normally I remove the inside and use it as a base for whatever crazy idea pops up into my head. This week it was mushroom, last week was cheese, and who knows what the future holds? Maybe in autumn, I’ll start stuffing a squash 😉
The weather in Miami has been terrible lately, with high humidity and rain. Every afternoon it has been raining here non-stop. While I get busy cooking, my kids are bored. All their after-school activities have ended and we haven’t been able to go to the playground or park. I’m hoping it’ll pick up tomorrow.
I hope you can try this delicious Eggplant Stuffed with Mushrooms at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
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Eggplant Stuffed with Mushrooms
Ingredients
For Eggplants
- 1 Eggplants
- 1 Teaspoons of olive oil
- Salt + Pepper
- Filling
- 8 oz mushrooms sliced
- 1 clove garlic minced
- 1/2 cup wine
- olive oil
- 1 teaspoon thyme
- salt + Pepper
Topping
- 2 tablespoons parmesan cheese
- 2 tablespoons bread crumbs
- 1 tablespoon olive oil
Garnish
- basil
- yogurt
- paprika
Instructions
- For eggplants
- Preheat oven to 400 degrees Fahrenheit
- Line a sheet pan with aluminum foil
- Cut the eggplants in half
- Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
- Add olive oil, salt, and pepper
- Roast the eggplant in the oven for 30 minutes
- Remove from oven and let them cool
- When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
- Chop the filling into small chunks
- In a skillet, heat 1 teaspoon of olive oil over medium heat
- Cook the eggplant filling stirring frequently until soft and mushy
- Add garlic and continue cooking
- Add mushrooms and thyme and cook until softened. About 3-4 minutes
- Add wine and stir. Let the wine reduce
- Add salt and pepper
- Place this filling into each eggplant cavity
- In a small bowl mix the cheese, breadcrumbs, and olive oil
- Place the topping over the eggplants
- Bake for 15-20 minutes or until browned
- Garnish and enjoy
Delicious, thank you. I like that you bake the eggplant first as so many recipes have you scoop out raw eggplant first and saute..
I used an air fryer and the eggplant was cooked through., so I just added it to the mushroom mixture.
I also like that the recipe can easily be altered relative to spice and veggie selection.
Thanks for your comment and suggestions Gail! Using the airfryer is a great idea!