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Eggplant & Sundried Tomato Mushroom

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The way I love veggie burgers is the same love I have for stuffed mushrooms. What I love about mushrooms is the fact that you can do multiple combinations of your favorite ingredients, stuff them into the mushroom and bake away. Stuffed mushrooms don’t take long to make and can be a nice main vegetarian dish. What more could you ask for?!

First this recipe includes something I have never made before: Sundried Tomato Pesto. Now I just mixed in a food processor 1/4 cup sundried tomatoes, 1/4 cup, or a bit more, olive oil and 1/4 cup parmesan cheese. I skipped out on the nuts (pine nuts) because I didn’t have any, but I’m sure other nuts would have worked just fine, too. The pesto was awesome on top of this mushroom.


  • 2 mushrooms, gills andstems removed
  • sundried tomato pesto (recipe above)
  • 1 small eggplant, chopped into small cubes
  • 1/2 cup goat cheese


  1. Scrape gills out of portabella mushroom and remove stem. Wash well.
  2. Bake at 350F for 5 to 7 minutes or until softened.
  3. Meanwhile, in well oiled pan sautee eggplant cubes until browned.
  4. Fill mushroom with eggplant, top with pesto and sprinkle with goat cheese.
  5. Bake 10 more minutes or until cheese starts to melt.
  6. ENJOY!!




About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

6 responses »

  1. I love sun dried tomatoes!

  2. Pingback: Stuffed Acorn Squash « be filled up

  3. Pingback: Zucchini & Tomato Stuffed Mushrooms « be filled up

  4. Pingback: Spinach pesto « be filled up

  5. Pingback: Eggplant Flats « be filled up

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