Stuffed mushrooms are the perfect finger food appetizer. They’re so easy to make and so fun to eat! These stuffed mushrooms are a classic recipe that works for parties, date night, or just as a regular weeknight side dish.
Savory, crunchy, and absolutely addictive, you won’t be able to stop at just one. I know I couldn’t! I love how impressive they look despite being made with simple ingredients. Even better, you can easily double or triple the recipe to feed a crowd. They don’t require a lot of prep work and you can even prepare them ahead of time.
Key Ingredients You Need
- Mushrooms — Baby bella mushrooms, also labeled as cremini, are the easiest to work with when it comes to stuffing.
- Parmesan cheese — You can grate your own parmesan or use pre-grated parmesan cheese. Whichever you have on hand.
- Breadcrumbs — The breadcrumbs provide that addictive crunch factor. You should not skip this ingredient!
How to Make Vegetarian Stuffed Mushrooms
Step 1: Preheat oven to 375°F and then remove the stems from the mushrooms and finely chop them. Set aside the mushroom caps to use later.
Step 2: Heat a skillet over medium heat and add in 2 tbsp of the olive oil. Once the oil is heated, add in the onions, garlic, chopped mushroom stems, and sauté for about 5 minutes until soft. Turn off heat.
Step 3: In the same skillet, add in breadcrumbs, parmesan cheese, oregano, parsley, salt, and pepper to taste and mix together.
Step 4: Spoon the cooked mixture into the mushroom caps, making sure to compress them down so they are compact and then place them evenly spaced out onto a baking sheet.
Step 5: Drizzle extra olive oil on top of the stuffed mushrooms.
Step 6: Bake for 10-15 minutes until the tops are golden brown.
Tips For This Recipe
- You can swap breadcrumbs for panko breadcrumbs if you have that on hand. You can also use a gluten-free version to keep the recipe gluten-free.
- If you’re out of onions, you can try shallots!
- Be sure you’re purchasing mushrooms with their stems still attached so you can chop them up for the stuffing.
- I suggest purchasing the mushrooms that aren’t prepackaged as you can pick individual ones that are almost identical in size. Having them similar in size makes it easier to bake them evenly.
- Sauteing the onions and mushroom stems before stuffing is a key step and you should not try to rush it. Since onions and mushrooms release a lot of liquid when they cook, you want to cook them down before stuffing the mushrooms. This way, it prevents the ingredients from releasing liquid while it bakes.
Frequently Asked Questions
If you want to go from vegetarian to vegan, all you have to do is substitute the parmesan for a vegan powdered parmesan or nutritional yeast. That’s it! Go Veggie makes an awesome vegan parmesan. My wife and I have been using it for years.
The best mushrooms to use in this recipe are any that have a button shape: white button, cremini, and porcini are ideal. The button shape will always be the easiest to work with for this recipe because you need a mushroom that is able to hold the stuffing in place. While large portobello mushrooms work as well, they're quite large and are harder to serve as finger food.
Due to the nature of mushrooms, washing them can cause them to be waterlogged. If you see any dirt, you can brush the dirt off with a mushroom brush or wipe the mushrooms down with a damp paper towel.
If you really must wash them beforehand, you can rinse them with cold water and immediately pat them dry with paper towels. You don’t want the mushrooms to absorb the water as they will get waterlogged and the texture of them won’t be the same when you roast them.
You can make this recipe ahead of time by preparing the mushrooms and then instead of baking, cover them and transfer them to the fridge for up to 3 to 4 days. Bake them as directed when ready to enjoy.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Vegetarian Stuffed Mushrooms Recipe then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Vegetarian Stuffed Mushrooms
Ingredients
- 12 whole baby bella mushrooms cleaned with paper towel
- 2 tbsp olive oil plus more for drizzling
- 3 cloves garlic minced
- ½ cup breadcrumbs
- 2 tbsp fresh parsley finely chopped
- ½ Parmesan cheese grated
- ¼ cup onion diced
- ½ tsp oregano dried or fresh
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F
- Remove the stems from the mushrooms and finely chop the stems. Set aside the mushroom caps to use later.
- Heat a skillet over medium heat and add in 2 tbsp of the olive oil.
- Once the oil is heated, add in the onions, garlic, chopped mushroom stems, and sauté for about 5 minutes until soft. Turn off heat.
- In same skillet, add in breadcrumbs, parmesan cheese, oregano, parsley, salt, and pepper to taste and mix together.
- Spoon the cooked mixture into the mushroom caps, making sure to compress them down so they are compact and place them evenly spaced out onto a baking sheet.
- Drizzle extra olive oil on top of the stuffed mushrooms.
- Bake for 10-15 minutes until the tops are golden brown.
Video
Notes
- You can swap breadcrumbs for panko breadcrumbs if you have that on hand. You can also use a gluten-free version to keep the recipe gluten-free.
- If you’re out of onions, you can try shallots!
- Be sure you’re purchasing mushrooms with their stems still attached so you can chop them up for the stuffing.
- I suggest purchasing the mushrooms that aren’t prepackaged as you can pick individual ones that are almost identical in size. Having them similar in size makes it easier to bake them evenly.
- Sauteing the onions and mushroom stems before stuffing is a key step and you should not try to rush it. Since onions and mushrooms release a lot of liquid when they cook, you want to cook them down before stuffing the mushrooms. This way, it prevents the ingredients from releasing liquid while it bakes.
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