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    Cooking Gorgeous » Recipes » Appetizers

    Best Vegetarian Stuffed Mushrooms

    Published: Sep 18, 2023 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    These Best Vegetarian Stuffed Mushrooms Will Be Your New Go-To Appetizer

    Cook up these delightful Vegetarian Stuffed Mushrooms for a great appetizer to impress your guests at your next holiday party or gathering.

    They are filled with breadcrumbs, sauteed shallots, fresh herbs, pine nuts, and cheese and baked in the oven.

    8 pieces of stuffed mushrooms on a wooden plate
    Jump to:
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • How to Make the Best Vegetarian Stuffed Mushrooms?
    • Top Tips From the Chef
    • What to Serve with Vegetarian Stuffed Mushrooms?
    • Storage and Reheating Instructions
    • Recipe FAQs
    • Related Recipes
    • Best Vegetarian Stuffed Mushrooms

    Just like my Chicken Liver Parfait-Pate and Baked Brie with Jam, traditional Stuffed Mushrooms are luxurious without being expensive and they don’t require much time and effort. 

    They are one of my favorite starters/appetizers to serve on special occasions such as Christmas or Thanksgiving, especially when I want to spoil my dinner guests.

    I love mushrooms; they are incredibly versatile and make for a great vegetarian main dish alternative to meat when you have vegetarian guests.

    Some of my favorite mushroom recipes are Mushroom and Leek Pie (another great vegetarian recipe for holidays), Creamy Wild Mushroom Risotto, and Cheese Pide With Mushrooms - Kasarli Pide.

    Why This Recipe Works?

    • You can easily customize this mushroom recipe to suit your tastes by using your favorite cheese, seasoning, and herbs.
    • It's a quick and straightforward recipe, making it perfect for a busy weeknight dinner or last-minute delicious appetizer when guests drop by.
    • The stuffed mushrooms look fancy and welcoming, suitable for both relaxed get-togethers and formal occasions.
    • Stuffed mushrooms are a healthier appetizer choice than fried or heavy starters, providing a good mix of taste and nutrition.

    Ingredients and Substitutes

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    labelled picture of ingredients for vegetarian stuffed mushrooms recipe

    Picking the Right Mushrooms

    The best mushrooms for stuffing are typically larger varieties with a cap that can hold the filling.

    My favorite choices are white button white mushrooms, cremini mushrooms (baby Bella), and portobello mushrooms.

    These mushrooms have a nice shape and size for stuffing and readily absorb the flavors of the filling.

    I used different sizes in this recipe; the smaller ones are perfect as finger food while the larger ones can be served as an appetizer.

    Other ingredients you will need for stuffed mushrooms are:

    • Shallots - They have a finer and sweeter flavor than onions but you can use onions if you don't have them in hand.
    • Cheese - I use parmesan cheese to mix in the filling and cheddar cheese for the top. Any hard shredded cheese you have in hand would work great with this versatile recipe. Avoid using ready-shredded cheese, grate it yourself from a block of cheese for the best results.
    • Breadcrumbs - I use panko breadcrumbs for extra crispness but you can use any type of breadcrumb you have in hand.
    • Pine nuts - They add extra crunchiness to the stuffing as well as a nutty flavor. You can substitute it with pistachio nuts or walnuts.
    • Parsley - Fresh parsley leaves are great with mushrooms but feel free to swap to any of your favorite herbs.

    How to Make the Best Vegetarian Stuffed Mushrooms?

    Making these delicious Vegetarian Stuffed Mushrooms is pretty straightforward.

    However, there are a few tips and tricks that you should follow to achieve the best results:

    Prepare the Mushrooms

    Preheat your oven to 375°F (190°C).

    Clean the mushrooms gently with a damp cloth or paper towel to remove any dirt. 

    Alternatively, you can quickly rinse them in a colander under cold running water.

    Remove the stems from the mushrooms, finely chop them, and set them aside. You'll use them in the filling.

    mushrooms are prepared for making vegetarian stuffed mushrooms

    Prepare the Filling

    In a large skillet, heat 1 tablespoon of olive oil over medium heat. 

    Add the chopped shallot and sauté for about 5 minutes until they become soft and translucent.

    sautéing the shallots and pine nuts in olive oil for making the stuffing for vegetarian stuffed mushrooms

    Add the pine nuts and chopped mushroom stems to the skillet. 

    Cook for another 2-3 minutes until the pine nuts are lightly toasted and the mushroom stems are cooked.

    chopped mushroom stems are added to the pan for sautéing

    Stir in the fresh thyme, garlic, parsley, and panko bread crumbs.

    Cook for an additional minute until the breadcrumbs are lightly toasted.

    garlic, thyme, breadcrumbs, and parsley are added to the pan

    Remove the skillet from the heat and stir in the grated parmesan cheese, salt, and black pepper.

    grated parmesan is added to the stuffed vegetarian mushroom filling

    Mix everything well.

    Stuff and Bake the Mushrooms

    Place the cleaned mushroom caps on a baking dish or baking sheet, cap side down.

    Stuff each mushroom cap generously with the mushroom mixture, pressing it down slightly to pack it in.

    mushrooms are stuffed with filling

    Top each stuffed mushroom with a few small cubes of butter.

    cubed butter pieces are placed on top of stuffed mushrooms

    Sprinkle the grated cheddar cheese evenly over the stuffed mushrooms.

    grated cheddar sprinkled on stuffed mushrooms

    Bake in the preheated oven for about 15-20 minutes or until the mushrooms are tender, and the cheese is golden brown, melted, and bubbly.

    vegetarian stuffed mushrooms are baked until golden brown

    The exact cooking time may vary depending on the size of your mushrooms, so keep an eye on them.

    Once the mushrooms are done, remove them from the oven and let them cool for a few minutes.

    Top Tips From the Chef

    • Choose mushrooms that are fresh and firm. Make sure they don't have any marks or damaged tops.
    • Gently wipe the mushrooms with a damp paper towel or cloth to clean them. Alternatively, you can quickly rinse them in a colander under cold running water. Avoid soaking them in water, as mushrooms are like sponges and can become waterlogged.
    • Toasting pine nuts before adding them to the stuffing enhances their flavor and provides a nice crunch.
    • Use a small spoon to fill the mushrooms; it makes it easier to stuff them.
    • While it's tempting to overfill the mushrooms, be careful not to pack the stuffing too tightly. It can prevent even cooking.
    • Cooking times may vary depending on the size and type of mushrooms. Keep an eye on them to avoid overcooking.

    What to Serve with Vegetarian Stuffed Mushrooms?

    Vegetarian stuffed mushrooms make a delightful appetizer, finger food, or side dish.

    Here are some ideas for what to serve with vegetarian stuffed mushrooms:

    • A light salad such as Rocket and Parmesan Salad or Gavurdagi Salatasi (Turkish Tomato Walnut Salad) pairs well with stuffed mushrooms.
    • Serve some crusty bread such as Homemade Sourdough Dinner Rolls or Dutch Oven Sourdough Bread on the side. It's perfect for scooping up any leftover stuffing.
    • Pair stuffed mushrooms with a warm, comforting soup like Roasted Red Pepper and Tomato Soup or a Creamy Roasted Vegan Pumpkin Soup for a substantial meal.

    Storage and Reheating Instructions

    Allow the stuffed mushrooms to cool completely at room temperature before storing them.

    Place the leftover stuffed mushrooms in an airtight container and keep them refrigerated for up to 5 days.

    I don't recommend freezing the stuffed mushrooms.

    When ready to enjoy the leftovers, reheat the stuffed mushrooms in the 360°F (180°C) preheated oven for 10-12 minutes or until they are heated through.

    Recipe FAQs

    Can I make the stuffing mixture in advance?

    Yes, you can prepare the stuffing mixture ahead of time and store it in the refrigerator for up to 3 days.

    Can I use any type of mushroom for this recipe?

    While you can use various mushroom types, it's best to choose mushrooms with sturdy caps like cremini, button, or portobello for stuffing. These hold up well during baking.

    Can I make these stuffed mushrooms vegan?

    Yes, you can make vegan stuffed mushrooms by using vegan parmesan cheese and substituting butter with a vegan alternative like plant-based margarine or olive oil.

    Related Recipes

    For more delicious party food/finger food recipes why not try:

    • Avocado Deviled Eggs Without Mayo
    • 7 pieces of arancini rice balls in a bowl
      Italian Rice Balls (Arancini)
    • Crispy Duck Spring Rolls
    • yaprak sarma served with lemon slices
      Yaprak Sarma - Stuffed Grape Leaves

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making these delightful Vegetarian Stuffed Mushrooms as much as you enjoy eating them! 🙂 

    Bon appétit! / Afiyet olsun!

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    Best Vegetarian Stuffed Mushrooms

    Ayla Clulee
    Cook up these delightful Vegetarian Stuffed Mushrooms for a perfect appetizer that will impress your guests at your next holiday gathering
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Side Dish
    Cuisine American
    Servings 4 people
    Calories 323 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 large baking sheet
    • 1 cheese grater

    Ingredients
     
     

    • 8 mushrooms (use 4 large and 4 small or 8 medium-sized)
    • 1 tablespoon good quality olive oil
    • 1 small shallot (finely chopped)
    • mushroom stems (finely chopped)
    • 30 g pine nuts
    • 1 clove garlic (finely chopped)
    • 1 tablespoon fresh thyme (finely chopped)
    • 50 g breadcrumbs
    • 50 g grated parmesan cheese
    • 1 tablespoon parsley (finely chopped)
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 40 g butter (cut into 8 small cubes)
    • 50 g grated cheddar cheese

    Instructions
     

    Preparing the Mushrooms

    • Preheat your oven to 375°F (190°C).
    • Clean the mushrooms gently with a damp cloth to remove any dirt.
    • Remove the stems from the mushrooms, finely chop them, and set them aside. You'll use them in the filling.

    Preparing the Filling

    • In a large skillet, heat the olive oil over medium heat.
    • Add the chopped shallot and sauté for about 5 minutes until they become soft and translucent.
    • Add the pine nuts and mushroom stems to the skillet. 
    • Cook for another 2-3 minutes until the pine nuts are lightly toasted and the mushroom stems are cooked.
    • Stir in the fresh thyme, garlic, chopped parsley, and breadcrumbs. Cook for an additional minute until the breadcrumbs are lightly toasted.
    • Remove the skillet from the heat and stir in the grated parmesan cheese, salt, and black pepper. Mix everything well.

    Stuffing and Baking the Mushrooms

    • Place the cleaned mushrooms on a baking sheet, cap side down.
    • Stuff each mushroom cap generously with the filling mixture, pressing it down slightly to pack it in.
    • Top each stuffed mushroom with a few small cubes of butter.
    • Sprinkle the grated cheddar cheese evenly over the stuffed mushrooms.
    • Bake in the preheated oven for about 15-20 minutes or until the mushrooms are tender, and the cheese is melted and bubbly. The exact cooking time may vary depending on the size of your mushrooms, so keep an eye on them.
    • Once the mushrooms are done, remove them from the oven and let them cool for a few minutes.

    Notes

    • Choose mushrooms that are fresh and firm. Make sure they don't have any marks or damaged tops.
    • Gently wipe the mushrooms with a damp cloth or paper towel to clean them. Alternatively, you can quickly rinse them in a colander under cold running water. Avoid soaking them in water, as mushrooms are like sponges and can become waterlogged.
    • Toasting pine nuts before adding them to the stuffing enhances their flavor and provides a nice crunch.
    • While it's tempting to overfill the mushrooms, be careful not to pack the stuffing too tightly. It can prevent even cooking.
    • Use a small spoon to fill the mushrooms; it makes it easier to stuff them
    • Cooking times may vary depending on the size and type of mushrooms. Keep an eye on them to avoid overcooking.

    Nutrition

    Calories: 323kcalCarbohydrates: 15gProtein: 11gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 45mgSodium: 605mgPotassium: 273mgFiber: 2gSugar: 2gVitamin A: 654IUVitamin C: 6mgCalcium: 239mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Lara

      October 11, 2023 at 8:29 am

      5 stars
      I made these mushrooms for friends last weekend and they were a big hit! Thanks for the recipe.

      Reply
    5 from 1 vote

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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