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
- 1/2 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
- 1/2 teaspoon salt
- 1/2 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