Eggplant Stuffed with Mushrooms

Tender roasted eggplant halves are filled with a savory mushroom mixture and topped with a crispy Parmesan breadcrumb crust. An easy vegetarian dinner packed with flavor.

Course Entree

Cuisine American

Keyword baked eggplant recipe, eggplant stuffed with mushrooms, mushroom stuffed eggplant, stuffed eggplant, vegetarian eggplant recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 137kcal

Author Tiffany Bendayan

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

US Customary - Metric

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