Vegetarian stuffed mushrooms are a delicious, healthy, and nutritious appetizer. They are quick and easy to make in under 30 minutes (including prep!) but you wouldn't know it from how amazing they look and how good they taste.
They are dry and crisp on the outside but tender and juicy on the inside and oh so flavorful. Seriously, if you are serving these impressive and sophisticated bites at your next party, your guests might think a caterer dropped them off. These stuffed mushroom caps might just be the best vegetarian appetizer you've ever have tried.
Serve these for any occasion including Easter, Thanksgiving, or Christmas, or whenever you feel like having something fancy.
Why You'll Love Vegetarian Stuffed Mushrooms
- They're quick and easy. These vegetarian stuffed mushrooms are ready in just 30 minutes with ust 10 minutes of prep. And with the help of a food processor, the stuffed mushroom filling can be ready even faster (since you can skip chopping up some of the ingredients). These are the perfect appetizer to make when you're short on time but need lots of flavor.
- Loaded with flavor. Speaking of flavor, these stuffed mushroom caps have a perfect balance! The cremini mushrooms lend a delightful earthy profile to the mix, while the onion powder and garlic add fragrant notes. Finally, parsley and Italian season add herbal tones - and you can't forget salt and pepper. All of these ingredients work together to create flavorful little mushroom bites.
- Mushrooms are a superfood. Mushrooms contain three essential antioxidants that give them superpowers (glutathione, ergothioneine, and selenium), not to mention a range of other vitamins and minerals you need to keep healthy. They support bone, heart, and skin health, and they may even prevent cancer. How's that for a healthy snack?
Ingredient Notes
To make these delicious Vegetarian Stuffed Mushrooms, you will need the following ingredients (full measurements in recipe card below):
- cremini mushrooms - also called brown mushrooms, baby bella mushrooms, baby portobello mushrooms, or Roman mushrooms. You want to picks ones that are on the larger side which will be easier to stuff.
- olive oil
- breadcrumbs
- Parmigiano Reggiano - use freshly grated Parmesan cheese.
- garlic
- seasoning - onion powder, fresh parsley, Italian seasoning, salt, and pepper.
- parsley - you also need extra parsley to sprinkle on top when serving (optional).
You will also need measuring cups and spoons, mixing bowl or food processor, and large half sheet baking pan.
How to Make the Best Vegetarian Stuffed Mushrooms
- Prep the mushrooms. Wipe the mushrooms clean with a paper towel and remove the stems. Reserve half of the mushroom stems and finely chop them. Set aside. Transfer the mushroom caps, cavity side up, onto a lined half sheet baking pan and set aside.
- Make the filling. In a large mixing bowl, combine remaining ingredients (breadcrumbs, Parmesan cheese, garlic, parsley, olive oil, onion powder, Italian seasoning, salt, and pepper). Add in the chopped stems. Stir to combine.
- You could also combine the ingredients in a food processor and pulse mix to combine. In this case, you wouldn't have to chop up the stems or parsley as finely because the food processor will do it for you.
- Bake. Carefully scoop the mixture into mushroom caps. Bake in a 350F preheated oven for 20 minutes, or until the top of the mixture starts to turn golden brown.
- Serve. Serve warm with a sprinkle of chopped parsley on top. For added flavor, drizzle some olive oil on top, if desired.
Recipe Tips and Tricks
- Easy scooping: To make the process cleaner and easier, consider scooping all your mixture into a zip-top bag. Cut a large hole in the corner and pipe the filling into your stuffed mushrooms.
- Make ahead instructions: If you want to bake these stuffed mushroom caps in bulk for a party, consider prepping a day ahead. Assemble the mushrooms and store the uncooked stuffed mushrooms in an airtight container and place in the refrigerator for up to one day. When you are ready to cook them, simply pop them into the preheated oven and bake as directed.
- How to store: Allow the vegetarian stuffed mushrooms to cool to room temperature first, then transfer to an airtight container and store in the fridge for up to 4-5 days.
- How to reheat: Reheat cold stuffed mushrooms in a 375F oven for 10-15 minutes. To prevent mushrooms from drying out, cover or wrap them in aluminum foil.
More Mushroom Recipes
- Sautéed Garlic Mushrooms
- Roasted Asparagus and Mushrooms
- Cream of Mushroom Soup
- Mushroom Gravy
- Creamy Garlic Mushrooms
- Creamy Mushroom Pasta
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Recipe
Vegetarian Stuffed Mushrooms
- Total Time: 30 minutes
- Yield: 24 stuffed mushrooms
- Diet: Vegetarian
Description
Vegetarian stuffed mushrooms are a delicious, flavorful, healthy, and nutritious appetizer. Plus, quick and easy to make in under 30 minutes including prep!
Ingredients
- 24 large cremini mushrooms (brown mushrooms)
- 1 cup breadcrumbs
- ½ cup Parmigiano Reggiano, freshly grated
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped (plus more for garnish)
- 1 teaspoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 350 F. Line a large half sheet baking pan with parchment paper and set aside.
- Wipe the mushrooms clean with a paper towel and remove the stems. Reserve half of the mushroom stems and finely chop them. Set aside.
- Transfer the mushroom caps, cavity side up, onto the lined baking sheet and set aside. In a large mixing bowl, combine remaining ingredients (breadcrumbs, Parmesan cheese, garlic, parsley, olive oil, onion powder, Italian seasoning, salt, and pepper). Add in the chopped stems. Stir to combine. You could also combine the ingredients in a food processor and pulse mix to combine. In this case, you wouldn't have to chop up the stems or parsley as finely because the food processor will do it for you.
- Carefully scoop the mixture into mushroom caps.
- Bake for 20 minutes, or until the top of the mixture starts to turn golden brown.
- Serve warm with a sprinkle of chopped parsley on top. For added flavor, drizzle some olive oil on top, if desired.
Notes
Easy scooping: To make the process cleaner and easier, consider scooping all your mixture into a zip-top bag. Cut a large hole in the corner and pipe the filling into your stuffed mushrooms.
Make ahead instructions: If you want to bake these stuffed mushroom caps in bulk for a party, consider prepping a day ahead. Assemble the mushrooms and store the uncooked stuffed mushrooms in an airtight container and place in the refrigerator for up to one day. When you are ready to cook them, simply pop them into the preheated oven and bake as directed.
How to store: Allow the vegetarian stuffed mushrooms to cool to room temperature first, then transfer to an airtight container and store in the fridge for up to 4-5 days.
How to reheat: Reheat cold stuffed mushrooms in a 375F oven for 10-15 minutes. To prevent mushrooms from drying out, cover or wrap them in aluminum foil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Italian
This post was first published in 2015. It has been completely updated with new content and images.
Sheila says
Can these be made a day ahead and covered and refrigerated and then baked just before serving?
Sam | Ahead of Thyme says
I have never made them ahead of time but you can definitely do so and prep these a day before. You may have to add an extra minute to the cook time just because the mushrooms will be more chilled when baked, but you will have to test it out.