Posted by on Aug 17, 2013 in Recipes | 2 comments

Eggplant Stuffed Mushrooms

Eggplant Stuffed Mushrooms

Guest post by Steph from Orangespoken.

Hors d’oeuvres are one of those things that I always save room for when dining out. I’m the

kind of person that would rather snack on something savory before a meal than sweet after.

When I’m at home cooking, I rarely prepare appetizers. I’ll go as far as whipping up a salad, but

nothing more complicated than that.

These days, the guy and I find ourselves eating at home more often than not, so it’s been a

while since I’ve dined on something really delicious before a main dish. While I was grocery

shopping this morning, I suddenly had this ridiculous craving for my favorite appetizer of all

time: stuffed mushrooms. I didn’t know what I was going to cook for dinner, but I knew I was

going to whip up something unexpected in our household: a Hors d’oeuvre!

Your typical restaurant style stuffed mushrooms aren’t always the image of healthy eating.

Stuffed with bread crumbs, sausage, cheeses (sometimes even cream cheese!) and butter,

eating just 1 of these can definitely be an indulgence! OR you can whip up my eggplant stuffed

mushrooms and have 3 or 4 of these without the guilt. What’s even better? You can find all of

the produce for these little gems at Parkesdale, and they’re a snap to make if you’re looking to

bring something scrumptious to a party.

And don’t worry. You’ll get the same amount of satisfaction as the real deal. They’re that good.

The eggplant combined with the garlic, onion and freshly grated Parmesan cheese make for a

hearty, rich and savory filling that won’t disappoint. I predict that it will become a versatile goto filling too. I’m already thinking it would be fantastic stuffed inside some boneless chicken



Or spread on top of some toast points.

Or as a topping for baked fish.

Or mixed inside an egg frittata.

Or devoured with a fork right out of the skillet like a stoker desperately shoveling coal into a

steam train’s engine.

I may or may not have done that last one already.

Eggplant Stuffed Mushrooms

Prep Time: 20 hours, 12 minutes


  • 1 whole eggplant, diced
  • ½ Vidalia onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp. fresh chopped parsley
  • 10-12 grape tomatoes, halved
  • 10 baby bella mushroom caps
  • 2 tbsp. extra virgin olive oil
  • Salt & pepper to taste
  • ¼ cup freshly grated Parmesan cheese (or you can sub Nutritional yeast)


  1. Sautee all ingredients in a skillet on medium heat until eggplant has become soft (around 15-
  2. 20 minutes).
  3. Eggplant is very spongy and will absorb liquid quickly. I suggest covering the skillet and lowering the heat a bit halfway through the cooking process if you notice the mixture drying out.
  4. Once the eggplant is soft, add Parmesan cheese and stir.
  5. Let cool then using a spoon, stuff baby bella mushroom caps with the mixture, then place into a baking dish.
  6. Bake mushrooms at 400 for 10-12 minutes. Don’t forget to share!
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What are your favorite healthy Hors d’oeuvres?


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by Xiomara (182 Posts)

Hi! I'm Xiomara. My love for strawberries started at a young age. As a child growing up in Puerto Rico, eating strawberries was a special treat. Fast forward to 2007, we packed our home and moved to Plant City, the winter strawberry capital of the world.



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2 Responses to “Eggplant Stuffed Mushrooms”

  1. Xnjkid says:

    Do you sauté the mushrooms before baking them?


  1. Seven wonders of my Sunday | Orangespoken - […] business. Check them out if you’re ever in Plant City and definitely whip up those stuffed mushrooms. They are …

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