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.
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Just like my Chicken Liver Parfait - Pate, 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.
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.
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.
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.
Stir in the fresh thyme, garlic, parsley, and panko bread crumbs.
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.
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.
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 golden brown, 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.
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
Yes, you can prepare the stuffing mixture ahead of time and store it in the refrigerator for up to 3 days.
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.
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:
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!
Best Vegetarian Stuffed Mushrooms
Equipment
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
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