Vegetarian Stuffed Mushrooms

by Sabrina Snyder

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2 Comments

5 from 1 vote
4 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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These Vegetarian Stuffed Mushrooms are tender, savory, flavorful, and easy to make with a goat cheese, and sun-dried tomato filling.

Meaty and flavorful stuffed mushrooms make an excellent Appetizer for a dinner party. If you love this recipe, try Sausage Stuffed Mushrooms and Stuffed Mushroom Casserole for similar dishes. 

Sabrina’s Vegetarian Stuffed Mushrooms Recipe

Cremini mushrooms are perfect for making filling, hearty vegetarian stuffed mushrooms. Their larger size makes them more substantial than typical stuffed mushrooms, so you don’t have to worry about anyone going hungry. You can serve them for dinner as a filling side or as a meat-free main dish. The distinct savory taste of cremini, aka baby bella, mushrooms makes them an excellent choice for vegetarians and meat eaters alike! 

Dinner, then Dessert

Vegetarian Stuffed Mushrooms

These Vegetarian Stuffed Mushrooms are tender, savory, flavorful, and easy to make with a goat cheese, and sun-dried tomato filling.
Yield 4 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer, Main Dish
Cuisine American
Author Sabrina Snyder
Baked stuffed creminis on dinner plate with side salad.
PrintRate

Ingredients
 

  • 8 large 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

Serving: 2 Mushrooms | Calories: 389kcal | Carbohydrates: 32g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1153mg | Potassium: 591mg | Fiber: 3g | Sugar: 6g | Vitamin A: 642IU | Vitamin C: 6mg | Calcium: 292mg | Iron: 3mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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!

    Reply

    1. 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.

      Reply