Stuffed mushrooms

Preheat your oven to 180°C (356°F).
Clean and peel the mushrooms. Remove the stems and set them aside. Toss the mushrooms in olive oil, salt, and paprika.
Place the mushrooms on a baking tray and bake for 10 minutes.
Meanwhile, prepare the vegetable filling: peel and cube the eggplant, dice the onion, grate the carrots, and chop the spring onions and parsley.
Sauté the vegetable mix with salt and pepper until soft and fragrant.
Once the mushrooms are baked, stuff them with the sautéed vegetables.
Top each mushroom with grated cheese.
Bake again for 10 minutes or until the cheese is melted and golden.
Serve warm and enjoy!
Serving Suggestions:
Pair with a fresh green salad for a light meal.
Serve as a side dish with roasted chicken or grilled fish.
Add a drizzle of balsamic glaze for extra flavor.
Serve alongside a creamy dip, like garlic yogurt or tahini sauce.
Cooking Tips:
You can substitute eggplant with zucchini or bell peppers for a variation in flavor.
Grating the carrots ensures they cook evenly and blend well with the other vegetables.
For a crispier topping, use a combination of cheese and breadcrumbs.
Make sure not to overbake the mushrooms in the initial 10 minutes to keep them tender.
Nutritional Benefits:
Mushrooms are a great source of antioxidants and vitamins.
The vegetable filling provides fiber, which is important for digestion.
Olive oil contains healthy fats that support heart health.
Cheese adds calcium, beneficial for bone health.
Dietary Information:
Vegetarian (can be made vegan by using plant-based cheese)
Gluten-free (check cheese and seasoning labels)
Low-carb
Dairy-free option: substitute with a plant-based cheese.
Nutritional Facts (per serving, approx. 2 stuffed mushrooms):
Calories: 250 kcal
Protein: 10g
Fat: 18g
Carbohydrates: 14g
Fiber: 5g
Sugar: 4g
Storage:

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