Vegetarian
Vegetarian Stuffed Mushrooms
Prep
15 minutes
Cook
20 minutes
Yield
6 (20 stuffed mushrooms)
I LOVE mushrooms. Not only are they packed with nutrients, but they are also so versatile. You can add them to so many different recipes, eat them on their own or in salads, or make vegetarian stuffed mushrooms like this recipe that I think you’ll love. This recipe makes a great appy for the holiday season or NYE!
Why you’ll love these vegetarian stuffed mushrooms:
- Great Appy: These make a great appetizer or snack at a holiday party, potluck, or on new years eve
- Quick: Make these in just 35-minutes
- Delicious: The cheese combined with garlic, breadcrumbs, and spices make these extra delicious
Ingredient Notes:
Mushrooms: I used cremini mushrooms for this recipe. They are sometimes referred to as brown mushrooms, Italian mushrooms, or baby bella mushrooms. Cremini mushrooms provide carbs and protein, but without the fat. They’re low cal and also even contain some calcium and iron.
Cheese: Swap out the cheeses for whatever you have on hand here. There are some great options you can use like havarti, mozzarella, cheddar, and the list goes on.
How to make vegetarian stuffed mushrooms:
- Preheat the oven to 400F and prepare two baking trays with parchment paper.
- Remove all of the stems from the mushrooms and prepare faced-up on the baking trays.
- In a large bowl, add cheeses, roasted garlic, and spices. Use a hand mixer or wooden spoon to combine.
- Scoop the mixture and fill the mushroom cavities, this should be approximately 1 tbsp worth.
- In a small bowl, combine the bread crumbs and 2 tbsp of parmesan cheese.
- One-by-one, flip upside-down and press the top of each stuffed mushroom into the bread crumbs.
- Arrange back onto the tray, and bake for 20 minutes until golden.
- Serve immediately with fresh parsley.
Expert Tips & FAQ:
I don’t have breadcrumbs: You can make your own bread crumbs using any bread available and pulsing in a blender. Add some of your favorite spices for extra fun. You can easily make this gluten friendly by using gluten free bread crumbs!
How do I make these vegetarian stuffed mushrooms vegan? To make it completely vegan, replace cream cheese and parmesan with your favorite substitute. Add 1 tbsp of nutritional yeast along with these substitutions for more cheesy flavor, and adjust seasonings to taste.
Storage: Store in the fridge in a tightly sealed container for 4 – 6 days. Reheat in the oven to serve or enjoy chilling.
Other appetizer recipes you’ll love:
- Homemade Mini Vegan Sausage Rolls
- Crispy Mushroom Phyllo Bites
- Bagel Bites with Vegan Garlic Herb Cream Cheese
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Vegetarian Stuffed Mushrooms
Ingredients
- 1 lb. cremini mushrooms
- 4 oz cream cheese
- ¼ whole roasted garlic
- ¼ cup parmesan cheese
- 1 ½ tsp minced onion flakes
- 1 tsp umami or garlic powder
- ½ tsp chili flakes
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup bread crumbs
- 2 tbsp parmesan cheese
- 1 ½ tbsp fresh parsley chopped
Instructions
- Preheat the oven to 400F and prepare two baking trays with parchment paper.
- Remove all of the stems from the mushrooms and prepare faced-up on the baking trays.
- In a large bowl, add cheeses, roasted garlic, and spices. Use a hand mixer or wooden spoon to combine.
- Scoop the mixture and fill the mushroom cavities, this should be approximately 1 tbsp worth.
- In a small bowl, combine the bread crumbs and 2 tbsp of parmesan cheese.
- One-by-one, flip upside-down and press the top of each stuffed mushroom into the bread crumbs.
- Arrange back onto the tray, and bake for 20 minutes until golden.
- Serve immediately with fresh parsley.
