These Vegetarian Stuffed Mushrooms are tender, savory, flavorful, and so easy to make! Perfect as an appetizer or a side dish to your main!
Meaty and flavorful stuffed mushrooms make an excellent Appetizer for a dinner party anytime but especially around the Holidays! If you love this recipe, try my Stuffed Sausage Mushrooms or Fried Mushrooms too!
Why You’ll Love These Mushrooms?
- Quick prep time and they bake in just 25 minutes so you can spend time with guests instead of in the kitchen!
- Easily customizable and can be made in the oven or the slow cooker!
Sabrina’s Vegetarian Stuffed Mushrooms Recipe
Simple and flavorful Vegetarian Stuffed Mushrooms are perfect for serving on a special occasion to a crowd that is sure to impress. They look beautiful and taste even better. You can serve them for an appetizer, at dinner as a filling side or as a meat-free main dish. Anyway you have them, they are sure to be delicious!
Recipe Card
Ingredients
- 30 cremini mushrooms , stems removed
- 2 tablespoons olive oil
- 1 yellow onion , diced
- 2 cloves garlic , minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 large egg
- 1/2 cup goat cheese
- 3/4 cup grated parmesan cheese
- 1/4 cup sun dried tomatoes , minced
- 1 cup Italian bread crumbs
Instructions
- Preheat oven to 400 degrees and spray a sheet pan with vegetable oil spray.
- Remove the stems and spray the mushrooms with vegetable oil spray then bake for 10 minutes.
- Meanwhile, in a large skillet add the olive oil, onion, salt and black pepper to your pan on medium heat.
- Cook until translucent, stirring occasionally for 6-8 minutes, then add in the garlic and cook for 1 additional minute.
- Remove the onion mixture from the skillet to a large bowl.
- Stir in the bread crumbs, egg, goat cheese, parmesan cheese, and sun dried tomatoes.
- Remove the mushrooms from the oven and dab away any moisture the mushrooms have released.
- Scoop mixture into each mushroom, making it into a rounded top.
- Bake for 12-15 minutes or until golden brown on top.
Nutrition
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Sabrina’s Tips
Mushrooms have a sponge-like texture and can easily absorb water when you wash them. To avoid this, use a wetted paper towel to clean any dirt and debris from outside the mushroom. This will clean the mushrooms without soaking them. Additionally, to remove excess moisture from the mushroom caps, remove the stems and place the mushrooms with the rounded top facing up on a baking sheet. Bake for 10 minutes to remove excess liquid. Pour the extra liquid off the pan and pat the mushrooms dry before adding the filling.
Table of contents
About this Recipe
Cremini mushrooms are perfect for making filling, hearty Vegetarian Stuffed Mushrooms. The distinct savory flavor of cremini, aka baby bella, mushrooms makes them an excellent choice for vegetarians and meat eaters alike! The mushroom caps form a natural bowl that you can fill with bread crumbs, cheese, veggies, and other delicious filling ingredients. Prep your mushroom caps in a few easy steps, then bake them to help remove excess moisture before adding the filling and baking to golden brown perfection.
Ingredients
- 30 Cremini Mushrooms: Cremini mushrooms are the perfect size for this dish. They aren’t as small as button mushrooms but they aren’t as big as portobellos making them the perfect appetizer mushroom. They add some depth and earthiness to the savory stuffing making them an exquisite edible vessel.
- 2 tablespoons Olive Oil: Olive oil is a healthy and flavorful cooking oil for your onion and garlic mixture.
- 1 yellow Onion: Dice 1 yellow onion and cook it in oil until the onion pieces are aromatic, translucent, and tender. You could also use a white onion if you don’t have a yellow onion on hand.
- 2 cloves Garlic: Mince fresh garlic cloves and cook them with the mushrooms for another bold, savory, aromatic ingredient.
- 1 large Egg: Mix 1 egg into the filling ingredient as a binding agent to hold the delicious mixture together.
- ½ cup Goat Cheese: Goat cheese is a soft, slightly tart cheese that pairs beautifully with earthy mushrooms and rich onion flavors.
- ¾ cup grated Parmesan Cheese: Along with the goat cheese, add shredded parmesan cheese. Parmesan adds a sharp nutty, and slightly fruity taste to the blend.
- ¼ cup Sun-Dried Tomatoes: Sun-dried tomatoes are ideal for this recipe because you get the fresh and tangy flavor of tomatoes without adding extra liquid to the mushroom filling.
- 1 cup Italian Bread Crumbs: Finish the mushroom filling with 1 cup of Italian-seasoned bread crumbs. You can purchase Italian panko breadcrumbs or break day-old bread into fine crumbs and toss them into Italian seasoning for a homemade version.
Kitchen Tools & Equipment
- 9×13″ Baking Sheet: Place the stuffed mushrooms on a greased metal baking sheet to cook.
- Paper Towels: Use paper towels or clean kitchen towels to pat excess moisture off the outside of the mushrooms after baking them for a few minutes. Removing moisture helps keep the mushrooms firm.
- Skillet: To make the mushroom filling, cook onions, and garlic in a large cast iron skillet or nonstick skillet.
- Mixing Bowl: Mix the onions with the bread crumbs and other filling ingredients in a large mixing bowl.
Can this be made ahead of time?
Yes and no. Stuffed Mushrooms don’t maintain their texture for long and can become mushy if you try to make them in advance. However, you can make the mushroom filling in advance. Cover the premade filling and place it in the fridge for 3-4 days. Then, bake fresh mushroom tops, add the filling, and bake the stuffed mushrooms the day you plan to serve the recipe.
Pairing Suggestions
You can make flavorful Stuffed Mushrooms into a hearty meal by serving them comfort food side dishes like Baked Potatoes, Garlic Cheddar Biscuits, Rice Pilaf, or Bacon Parmesan Brussels Sprouts. The flavors of these mushrooms make them perfect for serving with full-bodied red wine, such as Cabernet or Malbec.
How to Store
- Store: If you have any leftovers, place them in an airtight container with a paper towel at the bottom to absorb extra moisture. You can keep the stuffed mushrooms stored in the fridge for up to 3 days.
- Reheat: Preheat your oven to 350 degrees and bake the leftovers for 5-10 minutes.
- Freeze: You can also freeze cooked mushrooms for a month. To reheat, place the frozen mushrooms on a baking sheet and bake in a 350-degree oven for about 20 minutes.
Slow Cooker Method
- To cook Stuffed Mushrooms in the crock pot, start by prepping your mushroom caps and filling ingredients as usual.
- Then, fill the mushrooms and place them in a single layer in your crockpot.
- Cover and cook on high for 2 hours before serving.
Variations
- Vegetables: You can customize your stuffed mushrooms and bring in a variety of delicious flavors with additional vegetables. Try mixing baby spinach, corn, sliced red pepper, or zucchini into the sauteed vegetable blend.
- Seasonings: Another way to easily customize the flavor is by seasoning the filling with red pepper flakes, paprika, onion powder, or cayenne pepper. You can also garnish the recipe with fresh basil or parsley before serving.
- Cheese: For extra-cheesy stuffed mushrooms, you can mix shredded mozzarella or cheddar cheese with the bread crumb filling. Both are great options if you want a melty cheese topping for a delicious appetizer.
- Mushrooms: You can make stuffed mushrooms with all kinds of mushroom varieties. For smaller stuffed mushrooms to serve as appetizers, use white button mushrooms or if you are looking for a dinner sized mushroom use a Portobello mushroom.
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I’ve always wanted to cook mushrooms, but never had the “courage” to do it until now. this recipe kind of reminded me of the stuffed potatoes my mother used to make, so it had that familiar touch to it that caught my attention. It was not difficult, and I just loved it? My dinner table never looked this fancy. Thank you for sharing, Sabrina!
What a fun review to read Davi! Thanks so much for taking the time to let us know you tried the mushrooms! Appreciate your five star review.