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Home ยป Appetizers ยป Vegetarian Stuffed Mushrooms

Vegetarian Stuffed Mushrooms

Published: Feb 24, 2020 ยท Modified: Jun 11, 2021 by Justin Coit

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These Vegetarian Stuffed Mushrooms are the perfect way to start your meal. The appetizer is healthy, flavorful, and so easy to make. Stuffed with onions, garlic, chopped mushroom stems, and parmesan cheese, youโ€™ll have everyone reaching for more.

A platter of mushrooms that are stuffed with onions, garlic, breadcrumbs, cheese, and herbs.
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Pinterest graphic of a large plate of vegetarian stuffed mushrooms.
Pinterest graphic of a platter of stuffed mushrooms with one being lifted up.
Pinterest graphic of a hand lifting up a stuffed mushroom.
Pinterest graphic of a vegetarian stuffed mushrooms on a sheet pan.
Pinterest graphic of a single vegetarian stuffed mushrooms.
Pinterest graphic of a large grey platter with multiple stuffed mushrooms topped with fresh parsley.

Stuffed mushrooms are the perfect finger food appetizer. Theyโ€™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 wonโ€™t be able to stop at just one. I know I couldnโ€™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 donโ€™t require a lot of prep work and you can even prepare them ahead of time. 

Key Ingredients You Need

Ingredients needed to make vegetarian stuffed mushrooms.
  • Mushrooms โ€” Baby bella mushrooms, also labeled as cremini, are the easiest to work with when it comes to stuffing. 
  • Parmesan cheese โ€” You can grate your own parmesan or use pre-grated parmesan cheese. Whichever you have on hand.
  • Breadcrumbs โ€” The breadcrumbs provide that addictive crunch factor. You should not skip this ingredient! 

How to Make Vegetarian Stuffed Mushrooms

Set of two photos showing mushroom stems being chopped up and then garlic being cooked in a skillet.

Step 1: Preheat oven to 375ยฐF 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 sautรฉ for about 5 minutes until soft. Turn off heat.

Set of two photos showing breadcrumbs being toasted with seasoning and herbs and then stuffing being packed into the mushroom caps.

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.

A set of two photos showing olive oil being drizzled on top of mushrooms and then baked in the oven.

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.

A platter of mushrooms that are stuffed with onions, garlic, breadcrumbs, cheese, and herbs.

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 youโ€™re out of onions, you can try shallots!
  • Be sure youโ€™re purchasing mushrooms with their stems still attached so you can chop them up for the stuffing.
  • I suggest purchasing the mushrooms that arenโ€™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.
A hand lifting up a single stuffed mushroom from a platter.

Frequently Asked Questions

Can I make this fully vegan?

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. Thatโ€™s it! Go Veggie makes an awesome vegan parmesan. My wife and I have been using it for years.

What kind of mushrooms work best in this recipe?

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.ย While large portobello mushrooms work as well, they're quite large and are harder to serve as finger food.

Do I have to wash my mushrooms?

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 donโ€™t want the mushrooms to absorb the water as they will get waterlogged and the texture of them wonโ€™t be the same when you roast them.ย 

How do I prep this ahead of time?

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.


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If youโ€™ve tried this Vegetarian Stuffed Mushrooms Recipe then donโ€™t forget to leave me a 5 star rating and let me know how it went in the comments below!

A platter of twelve vegetarian stuffed mushrooms.
Print Recipe
5 from 3 votes

Vegetarian Stuffed Mushrooms

These Vegetarian Stuffed Mushrooms are the perfect way to start your meal. The appetizer is healthy, flavorful, and so easy to make. Stuffed with onions, garlic, chopped mushroom stems, and parmesan cheese, youโ€™ll have everyone reaching for more.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer
Cuisine: American
Servings: 4 servings
Calories: 138kcal
Author: Justin Coit

Ingredients

  • 12 whole baby bella mushrooms cleaned with paper towel
  • 2 tbsp olive oil plus more for drizzling
  • 3 cloves garlic minced
  • ยฝ cup breadcrumbs
  • 2 tbsp fresh parsley finely chopped
  • ยฝ Parmesan cheese grated
  • ยผ cup onion diced
  • ยฝ tsp oregano dried or fresh
  • Salt & pepper to taste

Instructions

  • Preheat oven to 375ยฐF
  • 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 sautรฉ 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 youโ€™re out of onions, you can try shallots!
  • Be sure youโ€™re purchasing mushrooms with their stems still attached so you can chop them up for the stuffing.
  • I suggest purchasing the mushrooms that arenโ€™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.

Nutrition

Calories: 138kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 107mg | Potassium: 333mg | Fiber: 1g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg
*Nutrition Disclaimer
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Reader Interactions

Comments

  1. Rita Klint says

    April 19, 2022 at 6:57 am

    5 stars
    I love this recipe. It is not only delicious, but also very adaptable. I have gluten free, vegan and vegetarian friends and I can tailor the recipe to meet everyone's preferences. I agree with the recommendation, if it's available, to select individual mushrooms. In the pre-packaged, sometimes there are some mushrooms that are just too small to stuff. I made it last night for a small group of friends and there were no leftovers. For such a short list of ingredients, these are really delicious!

    Reply
    • Justin Coit says

      April 19, 2022 at 8:46 pm

      Thank you Rita for this amazing review ๐Ÿ™‚

      Reply
5 from 3 votes (2 ratings without comment)

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Hi, Iโ€™m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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