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.
Servings 4 servings
Calories 137kcal
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
Nutrition
Calories: 137kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 84mg | Potassium: 490mg | Fiber: 4g | Sugar: 6g | Vitamin A: 70IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg