Stuffed Mushrooms with Roasted Eggplant and Dried Tomatoes

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Stuffed Mushrooms with Roasted Eggplant and Dried Tomatoes
10 October 2022 251 read times 0 comment

For those who love vegetable dishes, we are with you today with the delicious Roasted Eggplant Stuffed Mushrooms with Dried Tomatoes, which we have flavored with eggplant and dried tomatoes.

We make mushroom Dolma in many ways, most often with cheddar cheese. However, if you are looking for different tastes in your kitchen and if you also like vegetable dishes, you will love the Fried Eggplant Dried Tomato Stuffed Mushroom Recipe.

A delicious flavor for those who eat healthy, those who follow a vegetarian diet and especially those who are on a diet is the Recipe for Stuffed Mushrooms with Roasted Eggplant and Dried Tomatoes.

In our recipe, which is extremely easy to make, we used ready-made canned flavors to be practical and fast. We got a delicious flavor in just 25 minutes. If you wish, you can also choose homemade eggplant and sun-dried tomatoes on the embers. You can also try this wonderful recipe with any mushroom you like, as long as it is large in size.

If you want to make the Fried Eggplant Dried Tomato Stuffed Mushroom Recipe later, you can save the recipe to your recipe book as a member of Sevdim. Don’t forget to follow our Instagram account for our current recipes and tips in the kitchen. With love and bon appetit!

  • Persons:
    6 personality
  • Preparation Time:
    10 minute
  • Cooking time:
    15 minute


Ingredients for the Recipe for Stuffed Mushrooms with Roasted Eggplant with Dried Tomatoes (with Video)
12 large agaricus mushrooms
4 tablespoons of olive oil (for greasing the mushrooms)
1 jar of roasted eggplant
10 oil-dried tomatoes (diced)
1 teaspoon apple cider vinegar
3 cloves of garlic (minced)
5 sprigs of dill (chopped)
10 sprigs of parsley (chopped)
5 sprigs of fresh onion (finely chopped)
½ tsp salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper powder
For service to;
Basil Flower


How to Make Fried Eggplant Stuffed Mushrooms with Dried Tomatoes Recipe (with Video)?
1. After cleaning the mushrooms and cutting the stalks, place them on a baking sheet lined with greaseproof paper.

2. Lubricate each mushroom with olive oil with the help of a brush.

3. Bake in an oven preheated to 180 degrees for about 15 minutes.

4. After the middle-sized jar into a mixing bowl greenhouse eggplant, diced dried tomatoes in oil, apple cider vinegar, minced garlic, chopped dill, chopped parsley, thinly sliced onions, salt, black pepper powder and stir in cayenne pepper.

5. Stir until the mixture is integrated.

6. After the mushrooms are cooked in the oven, divide the mixture with roasted eggplants and tomatoes dried in oil into them.

7. If desired, decorate them with dill, parsley, basil flowers and serve cold.

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