This ultra cheesy baked cabbage casserole is bursting with rich flavor.

We like to serve our Russian cabbage ''pie'' with sour cream or fresh parsley.

Our favorite cabbage recipes include fried cabbage, unstuffed cabbage rolls to old fashioned cabbage casserole.

Ingredients

• Eggs - at room temperature for easy binding.
• Yogurt and mayo - for low-fat version use only nonfat yogurt without mayo. Still great, but the taste will be slightly different.
• Cabbage filling - regular green cabbage.
• Gf flour (or regular all-purpose flour) - I like to use my go-to flours (King’s Arthur, Bobs Red Mill 1-to-1 or Schar Mix C or Universal).
• Mozzarella Cheese - melty cheese is great and mozzarella is the winner here.

This cabbage recipe is more of a breakfast casserole or strata, vegetable frittata, quiche, Spanish tortilla, or a thick pancake.

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Prep. Preheat oven to 375˚F and grease an 8 or 9-inch round baking dish or tart pan with butter or neutral cooking oil spray (I use olive oil).

Wet ingredients. In a medium mixing bowl, add eggs, yogurt, and mayonnaise and whisk until blended. Set aside. 

Dry ingredients. In a large bowl combine together flour, black pepper, baking powder, corn starch.

Whisk the flour mixture into the batter until smooth. 

Prepare the cabbage mixture. In another mixing bowl add cabbage and 1 teaspoon salt.

Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well. 

Here, you can add more seasonings if you like.

📋Slice the cabbage thinly, just like you would for a coleslaw. Medium short and very thin slices are ideal for the casserole to cook through. It will also be easier to cut it into even slices.

Assemble. Layer the cabbage evenly across the baking dish.

Pour in the batter.

Bake. Sprinkle grated mozzarella cheese on top of the filling.

Bake in preheated oven for about 35-40 minutes or until the top is golden brown and the cabbage pie has set. 

Optional add-on: in this step, you can choose to garnish your easy cabbage casserole with black & white sesame seeds!

Let the pie cool. Remove from the oven and let set for 15 minutes before cutting into slices.

Garnish the cabbage casserole with parsley and serve with yogurt or sour cream. 

• If you have extra cabbage and need recipe ideas, check out this extensive roundup collection of the best cabbage recipes.

The best thing about this pie is that it’s great to enjoy at any temperature - hot or cold. 

• Related: Ground beef and cabbage

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Cabbage Casserole Recipe

This is one of the best cabbage meals you’ll ever have. Ultra cheesy cabbage pie is bursting with rich flavor. It is made using simple ingredients like shredded cabbage, mozzarella cheese, and eggs. We like to serve this cabbage casserole with sour cream or greek yogurt and some freshly chopped parsley.

Course Breakfast, Main Course

Cuisine Russian, Ukranian

Keyword cabbage cheese bake, cabbage pie, one pot cabbage casserole

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 slices

Calories 300kcal

Author Julia | The Yummy Bowl

Ingredients

• 4 large eggs
• ¼ cup plain low-fat greek yogurt
• ¼ cup mayonnaise I used vegan mayonnaise
• ¼ cup flour gluten free blend or regular all purpose, see notes
• 1 teaspoon baking powder gluten-free if neccessary
• 1 teaspoon cornstarch
• 1 pound cabbage about 6 cups thinly sliced
• 1 teaspoon salt or to taste
• Pinch of black pepper
• 1 ⅓ cup mozzarella cheese grated
• Butter for greasing the baking dish
• Freshly chopped parsley for garnish

Instructions

• Preheat oven to 375 degrees Fahrenheit and grease an 8 or 9-inch round baking dish with butter or neutral cooking oil spray.
• In a medium mixing bowl, add eggs, yogurt, and mayo and whisk until blended. Set aside.
• In a large mixing bowl combine flour, black pepper, baking powder, and corn starch. Whisk flour mixture into the batter until smooth.
• In another mixing bowl add cabbage and 1 teaspoon salt. Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well.
• Layer the cabbage evenly across the baking dish. Pour in the batter.
• Sprinkle grated mozzarella cheese on top and bake for about 35-40 minutes or until the top I golden brown and the cabbage pie has set.
• Remove from the oven and let set for 15 minutes before cutting into slices. Garnish with parsley yand serve with yogurt or sour cream.

Video

Notes

• Flour - I like to use King's Arthur Measure Measure for Measure, Schar Universal, or Mix C, Bobs Red Mill 1 to 1 with xantham gum is preferred but it can be without too. Also, single-ingredient flours such as oat flour (you can easily do it yourself by grinding the oats in a coffee grinder),  tapioca, or cassava flour will work just fine.
• This cabbage pie can also be dairy free - use vegan mayonnaise (it’s quite popular in Europe and the flavor is on par with the original, even better!), soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it's thick as sour cream or creme fraiche. And yes, the flavor is slightly different, but if you are dairy free you already know that and are used to it. We make it with soy products too!
• Slice the cabbage quite thin, just like you would for a coleslaw. We can't work with long strips either. Medium short and very thin slices are ideal for the pie to cook through and as a bonus, it's easier to cut the pie into slices without it falling apart in seconds.
• It has great texture - Soft on the inside and crispy on the outside. This cabbage casserole flavor is mild but savory. Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, or carrots. All are very welcome and make a great breakfast casserole. 

Nutrition

Calories: 300kcal | Carbohydrates: 11g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 142mg | Sodium: 602mg | Potassium: 171mg | Fiber: 2g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 28mg | Calcium: 138mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Easy Cabbage Recipes

If you have leftover cabbage, I have a delicious collection of 40+ Best Cabbage Recipes.

This recipe has been inspired from here.

The post Baked Cabbage Casserole appeared first on The Yummy Bowl.

With every bite, you'll savor the delicate crunch of fresh vegetables, perfectly cooked rice, fluffy scrambled egg, and the burst of simple flavors that create a delicious dish. Serve this Vegetable Fried Rice as a side dish to any meal or add protein of choice to make it a complete meal.

⭐ It tastes great with Chili Garlic Shrimp, Chicken Lettuce Wraps and Crispy Tofu.

Ingredients

• Vegetables - I like to cut carrots, bell peppers, and bok choy into small bite-sized cubes. And lots of sliced scallions instead of regular onion.
• Plain Rice - Short or long grain rice? Long grain rice: Jasmine rice is what most restaurant use. Basmati rice is more rare but also common. Short grain rice: ok to use, but is more starchy than long grain rice.
• Soy Sauce - we used gluten-free soy sauce aka tamari which is a Japanese soy sauce made by fermenting soybeans and is gluten-free. Compared to regular soy sauce, it’s darker and has less salt.
• Egg - large eggs but for more fluffy yellow eggs, use egg yolks instead.

The full recipe and ingredients can be found in the recipe card below this post.

📋 JULIA'S TIP: if you can’t find gluten-free soy sauce (tamari), use one of these alternatives: coconut aminos, fish sauce, or Worcestershire sauce.

How To Make Vegetable Fried Rice

Whisk together the eggs in a small bowl. Set aside. 

Heat up a nonstick skillet over medium-high heat until very hot. Add cooking oil. 

Fry the vegetables (carrots, scallions, bell pepper, bok choy), until just softened (just 1-2 minutes), and season with black pepper and a little salt. 

Push the veggies on one side of the pan and pour in the beaten eggs. Use a spatula to scramble the eggs into small pieces.

Once cooked, stir everything together.

Stir in the rice, and soy sauce, and toss until it's hot and fully coated in sauce and mixed with the veggies and eggs.

Taste for seasoning and add extra soy sauce, salt or black pepper if needed. Serve with more scallions on top. Enjoy!

What Are Some Good Egg Fried Rice Vegetables?

By Cuisine

You can easily adjust this recipe to make your own homemade version of a traditional takeaway inspired from around the world:

• Indian fried rice: otherwise known as Indian pilaf. Popular combinations include ghee, mustard seeds, lots of fresh garlic and chilis, cumin, coriander, curry, and turmeric powder that makes the rice turn beautiful yellow color. It can be with or without veggies.
• Indonesian fried rice: traditional Nasi Goreng is often made with kecap manis (sweet soy sauce), shrimp paste, chilis, chicken, or seafood and served with cucumbers, tomatoes, prawn crackers or satay skewers.
• Chinese fried rice: combine garlic, onion, veggies, soy sauce, oyster sauce, fish sauce, and toasted sesame oil.
• Japanese fried rice: aka Yakimeshi is very similar to Chinese but Japanese fried rice is made using with short-grain rice, such as sushi rice, yielding a chewy texture. Popular recipes include the addition of ham, veggies, and kewpie mayo.
• Korean fried rice: or Bokkeumbap is often made with kimchi, bacon, eggs, veggies, gochujang, soy sauce, and oyster sauce.
• Filipino: aka Sinangag, is simple rice with lots of garlic and eggs.
• Jamaican-style rice: Scotch bonnet pepper, dried kidney beans, ginger, coconut, and lots of seasonings.

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Vegetable Fried Rice Recipe

With every bite, you'll savor the delicate crunch of fresh vegetables, perfectly cooked rice, fluffy scrambled egg and the burst of simple flavors that create a delicious dish. Serve this Vegetable Fried Rice as a side dish to any meal or add protein of choice to make it a complete meal.

Course Main Course, Side Dish

Cuisine American, Asian

Keyword egg fried rice, vegetable fried rice recipe, vegetable rice recipe

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 portions

Calories 271kcal

Author Julia | The Yummy Bowl

Ingredients

• 3 cups cooked rice (its about 1 ½ cup uncooked rice)
• 3 large eggs
• ¼ cup bell peppers cubed
• 3 tablespoons sliced scallions or green onions just white part, green for serving
• ¼ cup carrot cubed
• 3 tablespoon low sodium soy sauce or tamari
• 2 small bok choy cabbage chopped
• black pepper to taste

Instructions

• Whisk together the eggs in a small bowl. Set aside.
• Heat up a nonstick skillet over medium-high heat until very hot. Add cooking oil.
• Fry the vegetables (carrots, scallions, bell pepper, bok choy), until just softened (just 1-2 minutes), and season with black pepper and a little salt (or leave as is and season later once soy sauce is added).
• Push the veggies on one side of the pan and pour in the beaten eggs. Use a spatula to scramble them into small pieces. Once cooked, stir everything together.
• Stir in the rice, soy sauce, and toss until it's hot and fully coated in sauce and mixed with the veggies and eggs.
• Taste for seasoning and add extra soy sauce, salt or black pepper if needed. Serve with more scallions on top. Enjoy!

Notes

• To Store. For the best flavor, consume within 3-4 days. Store in an airtight container in the fridge.
• A day old rice is preferred but not essential. Using same-day freshly cooked rice is totally fine if the rice has been cooled and refrigerated.
• For this recipe, you don’t need to soak the rice, however, you need to wash/rinse it until the water runs clear. Not properly washed rice will be clumpy and is simply not healthy as it contains bacteria that can survive cooking. Washed rice will result in a fluffy and al dente texture.
• Cook the dish over medium-high or high heat. Similar to wok-style cooking, cook it on high just until veggies become softened and egg fluffy. Lower heat will only make your rice and veggies stick to each other and the pan. I prefer a nonstick skillet instead of a wok. If you do use a wok, make sure you are using the highest heat. This is a very quick stir fry that takes you only 3-5 minutes to cook.
• Does rice have to be cold for fried rice? Yes, for best results it is better to use cooked and cooled rice. Cook the rice using steaming, boiling or rice cooker method. Cool it first and then refrigerate it until cold. When frying, use medium-high heat and a non-stick pan. If you are worried that rice clumps together it is best to avoid wok, especially if you are a beginner.

Nutrition

Calories: 271kcal | Carbohydrates: 45g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 1082mg | Potassium: 1232mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20617IU | Vitamin C: 202mg | Calcium: 481mg | Iron: 5mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

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Serve this pasta as it is or with a light cucumber salad or cabbage salad.

How To Make Sausage Pasta

Boil salted water for the pasta. Once boiling, add pasta and cook for 7-8 minutes until almost al dente.

Cook onion in a large skillet over medium heat until lightly softened.

Add sausage and cook for 4-5 minutes until almost cooked.

Add tomatoes and cook until tomatoes wrinkle then reduce heat. 

Carefully transfer pasta to skillet with 2-4 tablespoons of pasta water added gradually. Toss everything together off heat. 

Optionally, stir in parmesan or season with salt and pepper, garnishing with parmesan and fresh parsley.

Storing Leftovers

More Incredible Sausage Recipes

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Sausage Pasta Recipe

The 4-ingredient sausage pasta is a delightful one-pan meal you'll crave repeatedly! Ideal for busy nights, it's a hearty, comforting dish that is cooked in one single pan.

Course Main Course

Cuisine American

Keyword chicken sausage pasta, ground sausage pasta, sausage pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 556kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 tablespoon cooking oil
• 4 ounce favorite short pasta I used smaller penne
• 2 sausages casings removed or mild italian ground sausage, about 14 ounce
• ½ cup yellow onion diced
• 6 cherry tomatoes halved
• Parmesan cheese for serving
• salt and black pepper to taste

Instructions

• Boil salted water for the pasta. Once boiling, add pasta and cook for 7-8 minutes until almost al dente.
• Cook onion in a large skillet over medium heat until lightly softened. Add sausage and cook for 4-5 minutes until almost cooked. Add tomatoes and cook for 5-8 minutes until tomatoes wrinkle then reduce heat.
• Carefully transfer pasta to skillet with 2-4 tablespoons of pasta water added gradually. Toss everything together off heat.
• Optionally, stir in parmesan or season with salt and pepper, garnishing with parmesan and fresh parsley.

Notes

• To Store. In the fridge, this recipe stays fresh for up to 3 days. While I'm not fond of freezing pasta due to potential texture changes upon thawing, it's still an option for leftovers, albeit not as ideal as fresh or reheated from the fridge.
• This recipe is for 1 good sized serving or 2 smaller.

Nutrition

Calories: 556kcal | Carbohydrates: 48g | Protein: 21g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 551mg | Potassium: 507mg | Fiber: 3g | Sugar: 4g | Vitamin A: 314IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 2mg

Pasta Recipes

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post 4 Ingredient Sausage Pasta appeared first on The Yummy Bowl.

Ingredients For Fried Tofu

• Tofu - extra firm or just firm tofu is what we need here. This will vastly help with things getting crispy as we like it! Soft tofu and silky tofu will just not work in this recipe.
• Sesame oil toasted - normal sesame oil in the bottle has some smell to it but not so much flavor. It is best to toast it for a couple of minutes to open up the flavors. 
• Cornstarch - I have used this so far but possibly potato starch could work here as well.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Pan Fried Tofu

To prepare the tofu, first drain it and then press it between two kitchen towels or thick paper towels to remove excess liquid.

Alternatively, place the tofu on a flat surface, cover it with a cutting board, and gently press to squeeze out the water.

For a more convenient option, consider using a tofu press if available. Don't worry if the tofu crumbles slightly, especially if it's firm tofu rather than extra firm.

While pressing is recommended for crispy results, even removing some water will suffice.

Cut the tofu into thick cubes about 2-3 inches, and toss in cornstarch until fully covered. 

Mix all the marinade ingredients in a small bowl, and set aside.

Heat up a large skillet (nonstick!) over medium-high heat with enough oil to fry this amount of tofu (about 2-3 tablespoons).

Season tofu with a little salt and black pepper. Pan fry for 2-3 minutes on all sides until browned slightly and crisp. 

This is the longest part as you’ll have to carefully flip each tofu cube. (My best recommendation for this is to use chopsticks). 

Reduce the heat to low and stir in the sauce coating all the tofu.

Cook the tofu for 2 minutes gently coating with the sauce during this time.

Serve with Thai Peanut sauce, green onions, sesame seeds, and a bowl of rice or noodles.

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Pan Fried Tofu

Enjoy delicious crispy tofu that has plenty of flavors! Easy to make, with no long pressing and messing with the tofu. All are made in one pan, 25 minutes, and is gluten free and vegan-friendly. Serve with your favorite gluten-free noodles dish (soba), fried rice and buddha bowls and so much more.

Course Main Course

Cuisine Asian

Keyword firm tofu, pan fried tofu

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Author Julia | The Yummy Bowl

Ingredients

For Tofu

• 1 pack extra firm tofu or just firm tofu, not silky
• 2-3 tablespoons oil for cooking
• 2 tablespoon cornstarch

For Marinade

• ½ teaspoon salt
• 1 tablespoon low sodium soy sauce gluten-free
• 1 tablespoon sesame oil toasted is preferred

Instructions

• Drain the tofu, and press it between two kitchen towels to remove as much liquid as possible. Or you can place a small cutting board on block tofu and press gently until most of the water will come out. Don’t press too strong as some parts may crumble slightly, and if it happens that's fine, they don't have to be precise uniform sizes!
• Getting out the extra moisture is highly recommended for the crispy result but if you get at least some water out it is already good. Cut the tofu into thick cubes about 2-3 inches, and toss in cornstarch until fully covered.
• Mix all the marinade ingredients in a bowl, and set aside. Heat a large nonstick skillet over medium-high heat with enough oil to fry this amount of tofu (about 2-3 tablespoons).
• Season tofu with a little salt and black pepper. Pan fry for 2-3 minutes on all sides until browned slightly and crisp. This is the longest part as you’ll have to carefully flip each tofu cube. (My best recommendation for this is to use chopsticks). Reduce the heat to low and stir in the sauce coating all the tofu.
• Cook the tofu for 2 minutes gently coating with the sauce during this time. Serve with green onions, and sesame seeds.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Asian Style Recipes

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Pan Fried Tofu appeared first on The Yummy Bowl.

They are not only healthier than your regular sweets, but are gluten free, and most of them are super easy to make too! Your welcome.

Make these gluten free Halloween treats with your kids for the upcoming Halloween party or just for fun.

All of them are just so mouth-watering good that can be made not only for Halloween.

#1 WHITE CHOCOLATE SUNBUTTER PUMPKINS

The first up are these little sunbutter pumpkins. Aren't they cute? They are also top 8 allergen free and school safe. Check them out!

▶ Recipe here from The Fit Cookie

#2 FRANKENSTEIN KRISPIES

Easy, creative, no-bake Frankenstein Krispies that your kids will love! They are also gluten free, dairy free, soy free, and contain no nuts.

▶ Recipe here from Allergy Awesomeness

#3 Vegan and Gluten-Free Pumpkin Chocolate Swirl Muffins

When you can’t decide between pumpkin and chocolate, go for both! Not only are they dairy-free and egg-free but they are also refined sugar-free, soy-free, peanut-free and gluten-free. Nut-free option included. Yum!

▶ Recipe here from Eating By Elaine

#4 EASY HALLOWEEN BARK

I love bark recipes, they are a genius way to whip up a quick and easy tasty treat. You can make it in just a few minutes and customize it with whatever candy you have.

▶ Recipe here from Veggie Desserts

#5 Halloween Meringues

Add a Spooky twist to classic meringues with these Halloween Meringue Pops.

▶ Recipe here from Charlotte's Lively Kitchen

#6 Chocolate Pear Ghosts

Chocolate Ghost Pears – pears coated in dark and white chocolate are spooky treat your kids will love to make and eat! What a genius way to use pears!

▶ Recipe here from Fab Food 4 All

#7 Halloween Chocolate Apples

Another way how to keep it healthy and use a fruit to create tasty dessert. Decorated in dark and white chocolate spider's webs to impress your visitors or just make them for yourselves!

▶ Recipe here from Fab Food 4 All

#8 Monster Halloween Popcorn

5 minutes and 5 ingredients - that's all you need for these spooky and delicious Halloween bowls!

▶ Recipe here from Recipes From A Pantry

#9 Monster Halloween Marshmallow Pops

Transform your traditional marshmallows into these cute little Halloween pops. This recipe will take only little of your time and requires few simple ingredients.

▶ Recipe here from Recipes From A Pantry

#10 Halloween Stuffed Pumpkins

Easy Halloween carved pumpkins with wholesome wild rice stuffing. And what a presentation, simply stunning!

▶ Recipe here from Happy Kitchen

#11 BLACK SESAME SOOT SPRITE COOKIES

If you want to try something different, these Japanese nutty and toasty Cookies will be the highlight of your Halloween party table. Easy to make and with no butter, low carb, and gluten-free.

▶ Recipe here from I Heart Umami

#12 PUMPKIN SPICE RICE KRISPIE TREATS

Pumpkin Spice makes everything nice! And paired with Rice Krispies you'll love that these snacks are naturally sweetened, made with dark chocolate, are gluten-free and dairy-free. It’s a healthier Halloween treat that the entire family will enjoy!

▶ Recipe here from Crumb Top Baking

#13 MUMMY RICE KRISPIES TREATS

Mummies, marshmallows, and Rice Krispies. Easy and delicious! Just try for yourself!

▶ Recipe here from My Kitchen Love

#14 HARRY POTTER PUMPKIN JUICE

The fun treat made popular by Harry Potter, this recipe is sweet and delicious that will truly enhance your Halloween party table.

▶ Recipe here from Sift

#15 CHOCOLATE SUGAR COOKIE BATS

These Chocolate Sugar Cookies Bats are free of: wheat, dairy, egg, soy, peanut & tree nut free; top-8-free & vegan. Your kids will enjoy making these.

▶ Recipe here from Allergy Awesomeness

#16 Halloween Puppy Chow

A sweet and salty party snack mix made with Chex cereal, chocolate and peanut butter. It’s crunchy, super addicting and will not dissapoint! 

▶ Recipe here from The Rustic Foodie

#17 HALLOWEEN CHOCOLATE COOKIES

And finishing up this spooktacular roundup are these Halloween Chocolate Cookies with Reese’s Pieces peanut butter candies. Soft and fudgy, just like one chocolate cookie should be!

▶ Recipe here from The Rustic Foodie

The post 15+ Surprisingly Easy Gluten Free Halloween Treats and Desserts appeared first on The Yummy Bowl.

Making heart-shaped potatoes is totally optional but does add bonus points for presentation. Serve them at your next Date night or Valentine's day.

⭐ Looking for more air fryer sides? Try our cheesy Jalapeno Poppers, bacon Brussel Sprouts, and best Buffalo Cauliflower next!

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Cut the potatoes lengthwise about ¼ inches thick slices. Not very thin.

With a heart-shaped cookie cutter, cut out potato hearts. I used 2-inch cookie heart.

Place potatoes in a large bowl and toss in seasonings. Add olive oil and combine. 

Spray the air fryer tray lightly with oil before adding the seasoned potato slices.

Preheat the air fryer to 375 degrees Fahrenheit according to manufacturer instructions. Mine was about 5 minutes: Cosori 5.8 quart.

You could also use something like a Ninja Foodi with built-in air fryer function)

Place the potatoes in the basket in a single layer. Don't overcrowd the basket and cook in multiple batches.

Air fry potatoes at 375 degrees Fahrenheit for 10-11 minutes, turning the potatoes halfway through. Once the potato slices develop golden brown edges - they are done.

Serve as an appetizer with dipping sauces, as a side dish or for breakfast instead of hash browns.

📋 JULIA'S TIP To ensure you get crispy potatoes, you can take an extra step and soak the raw cut potatoes in cold water before patting them dry with a paper towel to season and air fry. BUT this is not essential with air fryer.

Tips

• You can use as little as 1 tablespoon of oil. I find the fries slightly crispier and flavorful when using more oil but you can get away with less if using air fryer.
• Fried food generally don't reheat well. But with air fryer you can reheat them once or twice more once they go cold. Reheat in a preheated air fryer at 375 degrees F for 3-5 minutes.
• Don't overcrowd the air fryer basket. Keep those slices separate to ensure even cooking and crispy exterior. 
• I didn't soak the potatoes but it may help to draw out the excess starch for more crisp results. However, I find that it is not that essential, especially when using an air fryer. Soak the fries in cold water for at least 20-25 minutes to 1 hour.
• Shake basket halfway through to help potatoes crisp up nicely.
• It’s good to season potatoes with salt before frying them, but you should also season them (preferably sea salt flakes) after frying, as this will help the potatoes to soak up even more flavor. 
• If you do multiple batches, keep the cooked potatoes warm in the oven while you work with the remaining batches.

📋 JULIA'S TIP While traditional fried food doesn’t reheat well, you can salvage leftover fried food by reheating it in an air fryer the same day once the food has become cold.

Serving Suggestions

Air fryer potato slices are the perfect side dish to your favorite main dish or as a choice of finger foods at parties and family gatherings.

Once they are getting cold you can quickly pop them back into air fryer and reheat once or twice. The only downside to serving these for a crowd is cooking them in smaller batches unless you using something like a french door or large family air fryers.

Potato dishes go with almost anything. We love to serve this side dish with our favorite main courses.

Make Ahead and Storing Instructions

Overall, leftover ‘’fried’’ foods don’t last in the fridge for too long. Nor do they taste great after reheating.

Make as much as you'd consume.

📋 JULIA'S TIP If you have leftover uncooked potato slices (with no seasoning or oil), submerge them in cold water and keep them refrigerated for up to 12-24 hours. This is also a great way to make ahead a bunch. 

More Air Fryer Recipes

Air fryer is my favorite thing lately, from my guest's favorite Air Fryer Nachos, Peanut Butter Cookies to Jalapeno Poppers. Anything can be done in air fryer, plus it reheats beautifully and tastes and looks like from the restaurant!

For a full collection hop on to our Air Fryer archives.

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Easy Air Fryer Potatoes (Heart Shaped Slices)

These easy air fryer potatoes are the new way to enjoy this delicious side dish. Say goodbye to convenient oven-baked potatoes that lack that signature crisp, and hello to a healthier and more appetizing alternative that's easy to prepare and is ready in minutes. With just a little oil you get a perfect crunchy exterior with fluffy potato inside.

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer sliced potatoes, heart shaped potato, sliced potatoes in air fryer

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 3 side portions

Calories 287kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 pounds larger Russet potatoes
• 1-2 tablespoons of olive oil or more if needed
• 1 teaspoon garlic powder for stronger flavor use 1 medium garlic clove, minced
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• 1 teaspoon salt or to taste
• ½ teaspoon paprika
• fresh thyme for serving
• black pepper to taste optional

Instructions

• Cut the potatoes lengthwise about ¼ inches thick slices. Not very thin. With a heart-shaped cookie cutter, cut out potato hearts. I used 2-inch cookie heart. This step is optional and you can simply leave the round slices as they are.
• Place potatoes in a large bowl and toss in seasonings. Add olive oil and combine. Spray the air fryer tray lightly with oil before adding the seasoned potato slices.
• Preheat the air fryer to 375 F according to manufacturer instructions. (Mine was 375 F for 5 minutes) Cosori 5.8 quart. You could also use something like a Ninja Foodi air fryer.)
• Place the potatoes in the basket in single layer. Don't overcrowd the basket and cook in multiple batches. Air fry potatoes at 375 degrees Fahrenheit for 10-11 minutes, turning the potatoes halfway through. Potato slices should have a golden brown edges once done cooking.
• Serve as an appetizer with dipping sauces, as a side dish or for breakfast instead of hash browns.

Video

Notes

You can use as little as 1 tablespoons of oil or use a little more. I find the fries slightly crispier and flavorful when using oil but you can use even less for an air fryer.
Fried food generally doesn’t reheat well. But with air fryer you can reheat them once if they got cold (on the same day of making). Reheat in a preheated air fryer at 375F for 3-5 minutes.

Nutrition

Calories: 287kcal | Carbohydrates: 56g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 17mg | Potassium: 1288mg | Fiber: 4g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 3mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Air Fryer Potatoes appeared first on The Yummy Bowl.

Get ready to enjoy a healthy egg breakfast - an easy zucchini Egg Bites recipe! Perfect for any time of day or as a convenient grab-and-go breakfast option. This recipe is freezer-friendly, allowing for easy reheating whenever you need a quick snack or breakfast.

Egg Bites are like mini frittatas, customizable with your favorite ingredients like veggies, cheese, and meat.

Ingredients

• Eggs - this recipe uses 8 large grade A eggs. whole pieces for 11 muffins. 
• Zucchini - grated and squeezed. Use small to medium zucchinis because they tend to be more flavorful and contain less liquid than large ones. 
• Baking powder - zucchini and eggs are dense ingredients, so adding baking powder helps lift and leaven the batter, making the muffins fluffy and soft.
• Cheese - you can use cheddar, mozzarella, or a combination of both! This will add tons of cheesy flavor and gooey texture to the dish. 
• Green onions or chives- give the dish a pleasant savory kick. 
• Salt and black pepper-  to taste. 

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Egg Bites

Prep. Preheat oven to 350°F (180°C).

Grease the muffin pans with a thin layer of oil so you can easily remove the muffins after baking.

Grate 1 zucchini, wrap in a linen towel or cheese cloth, and squeeze out excess moisture.

You should have about 1 + ¾ cup of grated zucchini.

Make the muffin batter. Thoroughly whisk the eggs until they are fully combined.

Then gently stir in all the remaining ingredients.

Place in muffin pan. Divide the mixture into either 10-11 muffin cups.

Bake. Bake for 30 minutes.

Use a toothpick or knife to check the center of a muffin. If it comes out clean, they are done. If not, bake a little longer.

I love to serve this for brunch along with a smoothie and mini pancakes.

Delicious & Healthy Breakfast Ideas

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Egg Muffin Recipe

Get ready to enjoy these amazing Egg muffin bites, perfect for any time of day or as a convenient grab-and-go breakfast option. This recipe is freezer-friendly, allowing for easy reheating whenever you need a quick snack or breakfast.

Course Breakfast

Cuisine American

Keyword egg bites, egg bites recipe, egg muffins, healthy egg breakfast, how to make egg bites

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 11 muffins

Calories 92kcal

Author Julia | The Yummy Bowl

Ingredients

• 8 large eggs
• 1 + ¾ cup grated and squeezed zucchini about 1 medium zucchini
• 1 teaspoon baking powder
• 1 cup grated cheddar or mozzarella cheese
• 4 tablespoon chopped green onions or chives
• salt to taste
• black pepper to taste

Instructions

• Preheat oven to 350°F (180°C). Grease the muffin pans with a thin layer of oil so you can easily remove the muffins after baking.
• Grate one medium zucchini, wrap in a linen towel or cheese cloth, and squeeze out excess moisture. You should end up with about 1 + ¾ cup of grated zucchini.
• Thoroughly whisk the eggs until they are fully combined.
• Then gently stir in all the remaining ingredients.
• Divide the mixture into either 10-11 muffin cups. If you are using 12 muffin pan, fill the empty tins with water so that the bites cook evenly.
• Bake for 30 minutes.

Notes

Use a toothpick or knife to check the center of a muffin. If it comes out clean, they are done. If not, bake a little longer.

• To Store. Let the muffins cool down before storing. Refrigerate for 3 days. 
• To Freeze. Wrap each muffin individually in plastic wrap or aluminum foil to prevent them from sticking together. Place them in a freezer bag with as much air removed as possible to minimize the risk of freezer burn. Freeze for 3 months. 
• To Reheat. Thaw them in the fridge overnight if frozen. Reheat in microwave in 30-second intervals until warmed through or in the oven at 175°C for about 10 to 15 minutes.

How to avoid watery/spongy egg bites:

• Drain grated zucchini well before adding to the batter.
• Ensure egg muffins are fully cooked before removing from the oven.
• Maintain a balanced ratio of veggies and cheese to avoid mushiness.

Nutrition

Calories: 92kcal | Carbohydrates: 1g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 153mg | Potassium: 105mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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For all recipes, hop on to our Breakfast collection.

The post Egg Bites Recipe appeared first on The Yummy Bowl.

Stuffed Butternut Squash with a flavorful medley of sausage, vegetables, fruit, spices, and protein presents a hearty and wholesome option.

This dish blends sweet butternut squash, tangy apples, seasoned beef, and aromatic cinnamon for a delightful meal.

Don't miss my other butternut squash recipes: baked butternut squash with brown sugar and risotto.

How To Make Stuffed Butternut Squash

STEP 1: Preheat the oven to 400°F and position a rack in the middle.

Prepare the squash by cutting it in half lengthwise from stem to bottom and scooping out the seeds and pulp from the cavity.

STEP 2: Place the squash halves cut side down on a baking sheet and roast for 40 to 45 minutes until the cut edge caramelizes and the flesh is fork-tender.

Cooking time may vary depending on the squash's weight and oven differences.

STEP 3: While the squash roasts, prepare the meat filling. Heat olive oil in a skillet over medium heat, then add diced yellow onion and sliced celery.

Season with salt and cook for 5-7 minutes until onion turns golden. Add minced garlic and cook until fragrant.

Add ground beef or sausage and cook until completely browned. Incorporate diced apple and cook for 5 minutes until softened and liquid reduces.

STEP 4: Add raisins, brown sugar, ground cinnamon, and Worcestershire sauce.

Mix well and turn off the heat.

STEP 5: Once the squash is done, scoop out some flesh to create space for the filling and mix it with the ground beef mixture.

To check if the squash is cooked, insert a fork or knife into the flesh; if it goes in easily, it's done.

STEP 6: Stuff the roasted squash halves with the sausage filling.

If needed, heat the stuffed squash in the oven for an extra 10 minutes before serving to ensure thorough heating.

Recipe

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Stuffed Butternut Squash

Stuffed Butternut Squash with a flavorful medley of sausage, vegetables, fruit, spices, and protein presents a hearty and wholesome option.

Course Main Course

Cuisine American

Keyword beef stuffed butternut squash, healthy stuffed butternut squash recipe, roasted butternut squash halves, sausage stuffed butternut squash

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 499kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 large butternut squash
• 1 tablespoon olive oil
• 1 celery stick sliced
• 1 yellow onion small and diced
• 1 garlic clove minced
• 1 pound sausage or lean ground beef
• 2 small green apples or 1 large one peeled and diced
• 1 tablespoon brown sugar
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• 2 tablespoon raisins
• 1 tablespoon Worcestershire sauce

Instructions

• Preheat the oven to 400°F and position a rack in the middle. Prepare the squash by cutting it in half lengthwise from stem to bottom and scooping out the seeds and pulp from the cavity.
• Place the squash halves cut side down on a baking sheet and roast for 40 to 45 minutes until the cut edge caramelizes and the flesh is fork-tender. Note: Cooking time may vary depending on the squash's weight and oven differences.
• While the squash roasts, prepare the ground beef filling. Heat olive oil in a skillet over medium heat, then add diced yellow onion and sliced celery. Season with salt and cook for 5-7 minutes until onion turns golden. Add minced garlic and cook until fragrant.
• Add sausage and cook until completely browned.
• Incorporate diced apple and cook for 5 minutes until softened and liquid reduces.
• Add raisins, brown sugar, ground cinnamon, and Worcestershire sauce. Mix well and turn off the heat.
• Once the squash is done, scoop out some flesh to create space for the filling and mix it with the ground beef mixture. To check if the squash is cooked, insert a fork or knife into the flesh; if it goes in easily, it's done. Stuff the roasted squash halves with the sausage filling.
• If needed, heat the stuffed squash in the oven for an extra 10 minutes before serving to ensure thorough heating.

Notes

• To Store. To store leftovers, use an airtight container and refrigerate for up to five days.
• To Freeze. For freezing, stuffed butternut squash can be stored for 2 to 3 months for optimal quality. Thaw in the fridge overnight before reheating.
• To Reheat, microwave or use an oven at 350°F for best results.
• To Make Ahead. To prepare ahead, make the stuffing in advance and refrigerate. When ready to bake, stuff the squash and follow the recipe.

Nutrition

Calories: 499kcal | Carbohydrates: 48g | Protein: 22g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 728mg | Potassium: 1210mg | Fiber: 7g | Sugar: 18g | Vitamin A: 19990IU | Vitamin C: 47mg | Calcium: 136mg | Iron: 4mg

Butternut Squash Recipes

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Stuffed Butternut Squash appeared first on The Yummy Bowl.

This roasted butternut squash perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. Stuffed with quinoa and dried fruit makes a perfect healthy meal!

Perfect side for Thanksgiving, Christmas feast, or any ordinary day.

This recipe is a must for our holiday gatherings, along with green bean casserole, corn casserole, and perfectly creamy mashed potatoes.

📋 OPTIONAL TOPPING: You can also add a crunchy topping with crackers or breadcrumbs just like I did with my jalapeno dip or million dollar chicken casserole. But take care to watch the squash so these add-ins won't brown too much toward the end of cooking.

• Related: Honey Roasted Pumpkin Seeds

Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven.

If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side. 

Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.

While the squash roasts, prepare the filling:

Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked.

Cover and let it sit for 15 minutes, then fluff with a fork.

In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent.

Then add bell peppers. Season with Italian herbs, salt, and pepper.

Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.

Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes.

Add the squash to the quinoa mixture.

Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!

Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.

Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot as a main course or a side to leftover turkey shepherd's pie. Enjoy!

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Roasted Butternut Squash Stuffed With Quinoa

This healthy stuffed butternut squash recipe perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. With its nourishing ingredients and great flavor, this hearty dish is ideal as either a side or the star of a Thanksgiving feast or any ordinary day. It truly shines as a centerpiece!

Course Main Course

Cuisine American

Keyword butternut squash stuffed, butternut squash stuffed with quinoa, healthy stuffed butternut squash recipe, quinoa stuffed butternut squash, recipe for stuffed butternut squash, stuffed baked butternut squash, vegetarian stuffed butternut squash recipes

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 servings

Calories 385kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 small butternut squash about 2 ½ pounds
• ½ cup quinoa uncooked
• 1 cup water or vegetable stock
• 2 tablespoons olive oil divided
• 2 teaspoons garlic minced
• 1 shallot onion finely chopped
• ½ cup bell peppers diced small
• 1 teaspoon Italian dried herbs
• salt and black pepper to taste
• ⅓ cup dried cranberries

For Topping

• ¼ cup Parmesan cheese grated
• parsley leaves chopped

Instructions

• Preheat the oven to 400°F (200°C).
• How to prepare butternut squash. With a sharp knife cut the butternut squash in half lengthwise, scoop out and remove the seeds, and place them on a parchment paper-lined baking tray. Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven. If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side.
• Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.
• While the squash roasts, prepare the filling: Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked. Cover and let it sit for 15 minutes, then fluff with a fork.
• In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent. Then add bell peppers. Season with Italian herbs, salt, and pepper.
• Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.
• Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes. Add the squash to the quinoa mixture.
• Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!
• Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.
• Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot. Enjoy!

Notes

• Flavor - Fulfilling, aromatic and perfectly seasoned quinoa filling with tender and sweet butternut squash just melts in your mouth.
• Keep the seeds - Utilizing butternut squash seeds is a nutritious choice, as both seeds and skin provide vitamins, carotene, minerals, and more. To prepare seeds, remove any attached squash flesh, rinse under cold water, pat dry, and toss in a bowl with oil, salt, and pepper. Roast them in a single layer on a baking tray at 300 F (150 C) 2 for 20-25 minutes.
• To Store - Place any remaining stuffed butternut squash into an airtight container and keep it refrigerated for up to 5 days.
  To Reheat - To enjoy it again, either heat it in a 350-degree oven, covered, until hot (approximately 20-30 minutes) or gently warm it in the microwave.
• To Freeze - The filling itself can be frozen for later (about 2-3 months) but I don’t recommend freezing the entire squash as the texture will be not so appetizing after thawing.
• Make Ahead - You can prepare all the stuffing ahead of time and refrigerate it until you're ready to use it (1-2 days in advance). You can also stuff the squash in advance and store it in the fridge until it's time to bake.

Nutrition

Calories: 385kcal | Carbohydrates: 73g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 123mg | Potassium: 1565mg | Fiber: 11g | Sugar: 19g | Vitamin A: 40723IU | Vitamin C: 107mg | Calcium: 282mg | Iron: 4mg

Recipe inspired from Curry Trail.

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The post Roasted Butternut Squash (With Quinoa) appeared first on The Yummy Bowl.

These cheesy bite-sized hors d'oeuvres are perfect for dinners, potlucks, celebrations, get-togethers, and parties.

Serve these mushrooms along with one of my favorite holiday appetizers such as Spinach Artichoke Dip,  Jalapeno Poppers, Air Fryer Nachos, and Deviled Eggs.

Ingredients

• Mushrooms - white mushrooms, baby bella mushrooms, cremini. If possible pick all mushrooms in uniform sizes and for an easy bite-size appetizer these should be around 2 or 3 inches wide.
• Cream Cheese - use trusted brands, and the cream cheese needs to be thick. Light or whipped cream cheese is healthier and will work in this recipe too.
• Parmesan and Mozzarella - I prefer Parmesan for its salty flavor and thickening ability, while Mozzarella creates a creamy, melt-in-your-mouth top layer. Grate both cheeses from a block which will help with even melting and blending. Consider other favorites like Gruyère, blue cheese, Roquefort, Brie, Gorgonzola, feta crumbles, or goat cheese.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Stuffed Mushrooms

Preheat oven to 400 F. Prepare a baking dish or baking pan lined with parchment paper or aluminum foil.

Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt.

Carefully remove the stems and scrape out the inside of the mushroom cap.

The best way is to use slightly bigger mushrooms as these won’t break so easily. 

Chop the stems into small pieces and set everything aside.

In a large nonstick skillet, warm olive oil over medium heat.

Saute diced mushroom stems until most or all the water is evaporated.

Toward the end of cooking add garlic. Cook for another 30 seconds to a minute. Set aside on a plate to cool.

In a large mixing bowl, with a fork combine parmesan, and cream cheese, black pepper, salt, green onion, and cooled mushroom stems with garlic.

Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top.

Don’t overload these as you may end up with a big mess.

Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top. 

Bake in the middle oven rack for 15-17 minutes until golden brown.

How long to cook will depend on the mushroom size.

But generally, mushrooms will be ready once they are easily pierced with a fork and tender.

Serve with green onions!

⭐Love cream cheese recipes? I got you covered. Next time, try our party favorite Cold Spinach Dip, and perfect every time French Toast, the best Mashed potatoes!

📋 JULIA'S TIP: Mushrooms will release water while they are baking, this is normal. Just clean the bottoms of the mushrooms before serving.

More Appetizer Recipes

• 
  Million Dollar Deviled Eggs
• 
  Air Fryer Jalapeno Poppers (No Bacon, Gluten Free)
• 
  Air Fryer Buffalo Cauliflower Bites
• 
  Easy Spinach Artichoke Dip (Baked)

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Cream Cheese Stuffed Mushrooms (Gluten Free)

Easy and quick cream cheese stuffed mushrooms are an incredibly tasty appetizer recipe for any occasion. Made with just a few ingredients, these mushrooms are oven baked to perfection and are soy-free, vegetarian, and gluten free. Only 5 ingredients!

Course Appetizer

Cuisine American

Keyword gluten free stuffed mushrooms, stuffed mushrooms with cream cheese

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 15 mushrooms

Calories 76kcal

Author Julia | The Yummy Bowl

Ingredients

• 15 white button mushrooms or cremini mushrooms
• 1 tablespoon olive oil
• salt to taste
• black pepper to taste
• 2 garlic cloves minced
• 4 oz cream cheese
• 2 tablespoon green onion + extra for garnish
• ⅓ cup Parmesan cheese freshly grated
• ½ cup Mozzarella cheese shredded

Instructions

• Preheat oven to 400 F. Prepares a baking dish or baking pan lined with parchment paper or aluminum foil.
• Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt. Carefully remove the stems and scrape out the inside of the mushroom cap. The best way is to use slightly bigger mushrooms as these won’t break so easily.
• Chop the stems into small pieces and set everything aside.
• In a large nonstick skillet, warm olive oil over medium heat. Saute diced mushroom stems until most or all the water is evaporated. Toward the end of cooking add garlic to the mix. Cook for another 30 seconds to a minute. It should take about 4 minutes in total for this step. Set aside on a plate to cool.
• In a large mixing bowl, combine a fork parmesan, and cream cheese. Black pepper, salt, green onion, and cooled mushroom stems with garlic.
• Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top. Don’t overload these as you may end up with a big mess.
• Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top.
• Bake in the middle oven rack for 15-17 minutes until golden brown. How long to cook will depend on the mushroom sized. But generally, mushrooms will be ready once they are easily pierced with a fork and tender. Serve with green onions!

Video

Notes

• How to clean mushrooms? I’d recommend rinsing all the wild mushrooms under running water and then drying them properly. For cultivated mushrooms, use a damp paper towel or kitchen towel to wipe off the dirt from each mushroom, one by one. Any brown spots should be carefully removed with a knife.
• Mushrooms are like sponges, they absorb lots of water and for this reason, it is not recommended to keep them in water or washing at all. It is always better to clean them with a damp towel instead.
• Storing Instructions. These stuffed mushrooms will be best right out of the oven. Make as many as you’d consume or any leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, place the mushrooms in a preheated oven at about 400 F until warmed through. Add more chees on top to have a more ‘’fresh look’’. Or microwave them.
• Freezing Instructions. To freeze unbaked mushrooms follow all the steps in the recipe but don’t bake and transfer them to large or multiple airtight containers. When ready to bake, let them thaw on the kitchen counter for 10-15 minutes and bake as instructed. Or you can also bake these from frozen by adding additional 5-8 minutes in the oven.
• How do you make stuffed mushrooms not soggy? Naturally, mushrooms will release some liquid while cooking. To make them less soggy, do not rinse or wash them with water. Simply rub them with paper towels or a cloth to wipe off the dirt and if any browned spots, just scrape them off or remove them with a knife.

Nutrition

Calories: 76kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 114mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

FAQs

More Mushroom Recipes

The post Cream Cheese Stuffed Mushrooms appeared first on The Yummy Bowl.