This Eggplant Stuffed with Mushrooms recipe is made with tender roasted eggplant halves, a savory mushroom filling, and a crispy Parmesan breadcrumb topping. An easy vegetarian dinner packed with flavor.
Eggplant Stuffed with Mushrooms
This Eggplant Stuffed with Mushrooms is hearty, savory, and full of flavor. Roasted eggplant halves are filled with a delicious mushroom mixture, then topped with a crispy Parmesan breadcrumb crust.
It works beautifully as a vegetarian dinner, a side dish, or an elegant dish for entertaining.
Why You’ll Love This Stuffed Eggplant
- Hearty vegetarian dinner
- Made with simple ingredients
- Perfect for mushroom lovers
- Topped with a crispy Parmesan crust
- Great as a main dish or side dish
- Easy to customize
Eggplant is perfect for stuffing because the outside holds its shape while the inside becomes soft, tender, and flavorful.
What Mushrooms Should I Use?
You can use any mushrooms you like for this recipe. Baby portobello, cremini, shiitake, white button mushrooms, or a mix all work well.
The mushrooms give the filling a deep, savory flavor that pairs beautifully with the roasted eggplant and crispy topping.
Tips For Best Results
- Score the eggplant before roasting so it softens evenly.
- Leave a small border when scooping out the eggplant so the shells stay sturdy.
- Cook the mushroom filling until most of the moisture evaporates.
- Let the stuffed eggplant rest for a few minutes before serving.
- Use fresh thyme if possible for the best flavor.
Easy Variations
- Add cooked quinoa or rice to the filling.
- Use mozzarella instead of Parmesan.
- Add chopped spinach or kale.
- Use goat cheese for a tangy flavor.
- Add red pepper flakes for heat.
This recipe is flexible, so you can make it with what you have on hand.
I hope you can try this delicious Eggplant Stuffed with Mushrooms at home. If you do, tag me @Livingsweetmoments or use the hashtag #LivingSweet.
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Eggplant Stuffed with Mushrooms
Ingredients
For Eggplants
- 1 large eggplant, halved lengthwise
- 1 teaspoon of olive oil
- Salt + Pepper
- Filling
- 8 oz mushrooms sliced
- 1 clove garlic minced
- 1/2 cup wine
- olive oil
- 1 teaspoon fresh thyme leaves
- 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
- Once cool enough to handle, scoop out most of the flesh, leaving a small border around the edges to help the shells hold their shape.
- Chop the filling into small chunks
- In a skillet, heat 1 teaspoon of olive oil over medium heat
- Add the chopped eggplant flesh and cook, stirring frequently, until softened.
- Add garlic and continue cooking
- Stir in the wine and cook until most of the liquid has evaporated.
- Add wine and stir. Let the wine reduce
- Add salt and pepper
- Spoon the mushroom filling evenly into the eggplant shells.
- In a small bowl mix the cheese, breadcrumbs, and olive oil
- Sprinkle the Parmesan breadcrumb mixture evenly over the stuffed eggplants.
- Bake for 15-20 minutes or until browned
- Garnish and enjoy
Notes
- Use any mushroom variety you like, such as cremini, baby portobello, shiitake, or white button mushrooms.
- Leave a small border when scooping out the eggplant so the shells hold their shape.
- Cook the mushroom filling until most of the liquid has evaporated to avoid a watery filling.
- Fresh thyme gives the best flavor, but dried thyme may be used in a pinch.
- For a vegan version, omit the Parmesan cheese or use dairy-free Parmesan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer for the best texture.
Nutrition
Frequently Asked Questions
Can I make stuffed eggplant ahead of time?
Yes. You can roast the eggplant and prepare the filling ahead of time. Assemble and bake when ready to serve.
What mushrooms are best for stuffed eggplant?
Cremini, baby portobello, shiitake, white button mushrooms, or a mushroom blend all work well.
Can I make this recipe vegan?
Yes. Use dairy-free Parmesan or omit the cheese and use seasoned breadcrumbs for the topping.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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!