VEGETARIAN STUFFED MUSHROOMS

You are going to fall in love with these Vegetarian Stuffed Mushrooms. They are quick to make and even quicker to disappear. Perfect for entertaining since all the prep-work can be done in advance. This is one I turn to again and again!

Round white plate of three vegetarian stuffed mushrooms garnished with parsley and sun dried tomatoes.

VEGETARIAN STUFFED MUSHROOMS ARE PERFECT FOR ENTERTAINING!

Eating out has always been one of my favorite things to do.

As someone who does most all of the cooking for a family of five, and who cooks for a living, having someone else cook for me always feels like such a luxury.

And someone serving me and doing the dishes = #myhappyplace.

Even when the kids were little, and we were limited in the types of places that we could go to, I always felt like eating out was a treat.

Now that the boys are old enough to be taken anywhere, and there are only a handful of places that I wouldn’t take Skye, it even feels like more of a luxury.

In all of the years of exploring restaurants all over the U.S., one thing that I’ve observed: the appetizers are usually the best thing on the menu.

Not everyone agrees with this, but to me, regardless of if I’m eating at a counter service restaurant or fine dining, it is the appetizers that I appreciate the most.

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I always joke that I’m just going to order appetizers from now on when we go out, and now and then I do this.

Always a good decision!

It is no surprise that I adore recipes like these Vegetarian Stuffed Mushrooms.

They are a great make-ahead appetizer, which works just as well for formal entertaining as it does for tailgating or a football party. I am always looking for things that I can have completely ready and heat them when guests arrive, and this recipe fits the bill.

Plus guys – these Veggie Stuffed Mushrooms are so good. Like, hide the leftovers under the kale, so no one else eats them good.

I’ve made a meal out of a few stuffed mushrooms and a side salad more times than I can remember.

Now if I could just figure out a way to get someone to serve them to me and do the dishes.

HOW TO MAKE VEGETARIAN STUFFED MUSHROOMS

Sheet pan with mushrooms on it stem side down.

1First, preheat the oven to 400 degrees. Clean the mushrooms with a clean damp cloth and place them, stem side down, on a parchment-lined baking sheet. Cook for 6 minutes. Remove from the oven and place on paper towels to drain.

Photo of avocado oil, red onion, sun-dried tomatoes, garlic, cream cheese, and Parmesan cheese on a blue background.

2Next, gather your ingredients for the filling. You will need avocado oil, red onion, sun-dried tomatoes, garlic, cream cheese, and Parmesan cheese.

Photo of avocado oil, red onion, sun-dried tomatoes, and garlic cooking in a cast iron skillet.

3Heat the avocado oil in a skillet. Add the onion and cook for 6 minutes. Add the sun-dried tomatoes and cook for another two minutes. Finally, add in garlic and season to taste with salt and pepper. Cook for another 30 seconds.

Photo of a sheet pan of vegetarian stuffed mushrooms ready for the oven.

4Remove from heat and add the mixture, along with the cream cheese, to a food processor. Pulse until combine and spoon the mixture into the mushroom caps. Top with Parmesan cheese and broil for 3 to 5 minutes. Top with parsley and serve warm.

FREQUENTLY ASKED QUESTIONS FOR VEGETARIAN STUFFED MUSHROOMS:

CAN YOU MAKE STUFFED MUSHROOMS AHEAD OF TIME?

Yes, you can make these mushrooms a day or two ahead of time. Store the stuffed mushrooms covered tightly in the refrigerator. When you are ready to eat, just pull them out and bake them.

CAN STUFFED MUSHROOMS BE REHEATED?

Yes! Once cooked these stuffed mushrooms will keep in the fridge for about three days. To reheat, cover and cook for about 15 minutes until heated through.

CAN STUFFED MUSHROOMS BE FROZEN?

Yes. Cooked stuffed mushrooms can be frozen. To freeze, allow them to cool completely. Place on a parchment-lined baking sheet and cover. Freeze until solid. Transfer to a freezer-safe dish and store for up to three months.

TIPS FOR MAKING VEGGIE STUFFED MUSHROOMS

  • Don’t skip transferring the mushrooms to a paper towel after the first cook. (Prior to stuffing.) The first time I made stuffed mushrooms, I didn’t think there was any excess liquid and almost skipped this step. Boy, was I wrong!  A few minutes later, the paper towels were completely saturated.
  • These stuffed mushrooms may be made up to a day ahead of time. Keep them covered in the refrigerator until you are ready to bake them.

VARIATIONS FOR VEGETARIAN STUFFED MUSHROOM CAPS

  • Buy mushrooms with the caps on. Trim the stems and dice. Cook with the onions for 2 to 3 minutes.
  • In place of the cream cheese, use sour cream.
  • Sauté’ 1 cup of baby spinach. Use a clean dish towel and squeeze out excess moisture. Chop fine. Add to the sun-dried tomato mixture.
  • Omit the cheese and instead top the mushrooms with gluten-free breadcrumbs.
  • To make Vegan Stuffed Mushrooms, use vegan cream cheese.  (I am a big fan of the Kite Hill brand.) Use either vegan cheese on top or omit the cheese topping and use breadcrumbs.Close up photo of a vegetarian stuffed mushroom on a white plate garnished with parsley.

Vegetarian Stuffed Mushrooms

These simple Vegetarian Stuffed Mushrooms make the best easy appetizer! They are a decadent dish you can feel good about serving.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Appetizer, Vegetarian Main Course
Cuisine: American, Gluten-Free, Vegetarian
Keyword: Vegetarian Stuffed Mushroom Recipe, Veggie Stuffed Mushrooms
Servings: 8
Calories: 112kcal

Ingredients

VEGETARIAN STUFFED MUSHROOMS

  • 12 ounces mushroom caps
  • 1 tablespoon avocado oil or oil of choice
  • 1 cup chopped red onion
  • 1/3 cup sun-dried tomatoes chopped fine
  • 1 tablespoon minced garlic more or less to taste
  • Salt and Pepper to taste
  • 4 ounces cream cheese softened
  • 1/4 cup parmesan cheese
  • 1/4 cup parsley chopped
    • Preheat oven to 400 degrees.
    • Clean the mushrooms with a clean damp cloth.
    • Line a baking sheet with parchment paper.
    • Place mushroom caps, stem side down, on the prepared baking sheet.
    • Cooking for 6 minutes.
    • Remove from oven and transfer to paper towels to drain. Turn the oven to broil.
    • Meanwhile, heat the avocado oil in a skillet.
    • Add onion and saute for 6 minutes. Add sun-dried tomatoes and cook for two more minutes. Add garlic and season to taste with salt and pepper. Cook for 30 seconds.
    • Remove from heat and transfer to a food processor. Add cream cheese and pulse until well combined. (If you don’t have a food processor you can mix by hand.)
    • Spoon the mixture into the mushroom caps and place on the parchment lined baking sheet. Top with parmesan cheese.
    • Broil for 3 to 5 minutes, until the cheese is melted and lightly browned.

Notes

Tips for Making Veggie Stuffed Mushrooms

  • Don’t skip transferring the mushrooms to a paper towel after the first cook. (Prior to stuffing.) The first time I made stuffed mushrooms, I didn’t think there was any excess liquid and almost skipped this step. Boy, was I wrong!  A few minutes later, the paper towels were completely saturated.
  • These stuffed mushrooms may be made up to a day ahead of time. Keep them covered in the refrigerator until you are ready to bake them.

Variations for Vegetarian Stuffed Mushroom Caps

  • Buy mushrooms with the caps on. Trim the stems and dice. Cook with the onions for 2 to 3 minutes.
  • In place of the cream cheese, use sour cream.
  • Sauté’ 1 cup of baby spinach. Use a clean dish towel and squeeze out excess moisture. Chop fine. Add to the sun-dried tomato mixture.
  • Omit the cheese and instead top the mushrooms with gluten-free breadcrumbs.
  • To make Vegan Stuffed Mushrooms, use vegan cream cheese.  (I am a big fan of the Kite Hill brand.) Use either vegan cheese on top or omit the cheese topping and use breadcrumbs.

Nutrition

Calories: 112kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 112mg | Potassium: 345mg | Fiber: 2g | Sugar: 4g | Vitamin A: 415IU | Vitamin C: 6.1mg | Calcium: 65mg | Iron: 0.8mg