Mushrooms Stuffed With Spicy Eggplant and Panko Breadcrumbs

Mushrooms Stuffed With Spicy Eggplant and Panko Breadcrumbs by @MariaTiramisuCA | #mushrooms #horsdoeuvres #appetizers #panko #mariatiramisu

Mushrooms Stuffed With Spicy Eggplant and Panko Breadcrumbs. © MariaTiramisu.com 2015.

Looking for an easy and delicious hors d’oeuvres recipe for your next cocktail party or holiday dinner? These mushrooms stuffed with spicy eggplant and panko breadcrumbs should do the trick.

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Spicy eggplant and panko-stuffed mushrooms come together within a few minutes, and pair well with a chilled sauvignon blanc. The baked mushrooms are soft and “meaty,” while the panko stuffing adds a nice crunch and a bit of heat. Even my carnivore friends enjoy these vegan-friendly bites!

What are your favorite ingredients for stuffing mushrooms? Share your thoughts with me in the Comments section below.

Here’s the Mushrooms Stuffed With Spicy Eggplant and Panko Breadcrumbs recipe.

Mushrooms Stuffed With Spicy Eggplant and Panko Breadcrumbs
 
Prep time
Cook time
Total time
 
An easy vegan appetizer recipe for your next cocktail, or holiday party.
Author:
Recipe type: Appetizer, Hors d'oeuvres
Cuisine: Fusion, Vegan, Vegetarian, Italian
Yield: 12 hors d'oeuvres
Ingredients:
  • 12 large white button mushrooms
  • Ground black pepper
  • Kosher salt
  • ⅓ cup roughly chopped red onion (or sweet yellow onion)
  • ⅓ cup pickled sliced eggplant in oil, the hot and spicy variety (I recommend the Livia brand)
  • ⅓ cup and ¼ cup panko breadcrumbs
  • Olive oil spray
Garnish:
  • 1 tablespoon finely chopped flat leaf parsley, or chives (optional)
Instructions:
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Pull out the stems from the mushrooms. Transfer the stems to a small food processor.
  3. Lay the mushroom caps face down on a baking sheet lined with parchment paper, and bake for 10 minutes.
  4. Remove from the oven. Lift up each mushroom to release its liquid, and transfer to a plate. Pour off any liquid in the pan. Transfer the mushrooms back to the lined baking sheet.
  5. Turn the mushroom caps over, so they can be filled. Sprinkle with black pepper and salt.
  6. Add the onion, and sliced eggplant in oil to the food processor. Process for a few seconds, until the vegetables are chopped. For a spicier mixture, add more of the eggplant oil.
  7. Add ⅓ cup of panko breadcrumbs to the eggplant mixture. Process for a few seconds to incorporate the breadcrumbs into the mixture.
  8. Stuff the mushroom caps with the eggplant mixture. Sprinkle the remaining ¼ cup of panko crumbs on top of the stuffed mushrooms.
  9. Lightly spray the stuffed mushroom caps with olive oil.
  10. Bake for 15 minutes at 400 degrees Fahrenheit, or until the panko crumbs become golden brown.
  11. Cool for 5 minutes on the baking sheet. Garnish with chopped parsley, if desired.
Notes:
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.

To share this recipe on your website, simply rewrite the instructions in your own words, and provide credit with a link to this post. Please mention whether your recipe is "adapted from," or "inspired by" my recipe. The material in this post and website may not be distributed, reproduced, republished, transmitted, or cached, except with the prior written permission of Maria Perugini. Please email Maria at info@mariatiramisu.com. Copyright © 2015 Maria Perugini & MariaTiramisu.com.

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About the Author

Maria "Tiramisu" Perugini

Maria is a recipe developer, international event & project manager, and world traveller with a background in business. She is the writer and photographer at MariaTiramisu.com, the food & travel website she created to share dessert recipes & Italian recipes for curious home cooks. Read more about Maria, and her website.  [CONNECT: Twitter @MariaTiramisuCA  | Instagram | Facebook | Pinterest | Email: info@mariatiramisu.com] 

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