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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

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.
Course Entree
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Author Tiffany Bendayan

Ingredients

  • For eggplants
  • 1 Eggplants
  • 1 Teaspoons of olive oil
  • Salt + Pepper
  • Filling
  • 8 oz mushrooms sliced
  • 1 clove garlic minced
  • 1/2 cup of wine
  • Olive oil
  • 1 teaspoon of thyme
  • Salt + Pepper
  • Topping
  • 2 tablespoons of parmesan cheese
  • 2 tablespoons of bread crumbs
  • 1 tablespoon of olive oil
  • Garnish optional
  • Basil
  • Yogurt
  • Paprika

Instructions

  1. For eggplants
  2. Preheat oven to 400 degrees Fahrenheit
  3. Line a sheet pan with aluminum foil
  4. Cut the eggplants in half
  5. Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
  6. Add olive oil, salt, and pepper
  7. Roast the eggplant in the oven for 30 minutes
  8. Remove from oven and let them cool
  9. When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
  10. Chop the filling into small chunks
  11. In a skillet, heat 1 teaspoon of olive oil over medium heat
  12. Cook the eggplant filling stirring frequently until soft and mushy
  13. Add garlic and continue cooking
  14. Add mushrooms and thyme and cook until softened. About 3-4 minutes
  15. Add wine and stir. Let the wine reduce
  16. Add salt and pepper
  17. Place this filling into each eggplant cavity
  18. In a small bowl mix the cheese, breadcrumbs, and olive oil
  19. Place the topping over the eggplants
  20. Bake for 15-20 minutes or until browned
  21. Garnish and enjoy