Vegetarian Stuffed Mushrooms

Pin on Pinterest1,152Share on Facebook0Share on Google+22Share on StumbleUpon56Tweet about this on Twitter8Email this to someoneShare on Yummly

Vegetarian stuffed mushrooms made healthy by just stuffing them with onions, mushroom stems, roasted peppers and a bit of freshly grated Parmesan cheese.


I love mushrooms!

I love deep fried breaded mushrooms, mushrooms on pizza, sauteed mushrooms, steak and mushrooms, mushrooms on burgers, you name it. I love my mushrooms. But most of all, I love my mushrooms stuffed.

Loaded with bacon, loaded with cheese, but not this time. Time time I give you vegetarian stuffed mushrooms!

I see you making faces there, but hold on my dearies, this here is a whole lot of yumminess! These babies here are packed with flavor and I did not forget about my good old friend Parmesan cheese. If you think you’re missing bacon here, think again, those roasted red peppers bring a lot of flavor to these mushrooms and without all the calories.

Let me tell you these mushrooms disappeared very quick, I barely had time to take pictures of them and they were all gone.


But before I give you the recipe to these little gorgeous jewels let me tell you my secret. I hate soggy mushrooms. These mushrooms are supposed to be an appetizer, but not with soggy and slimy mushrooms. Yes I know some of you out there have issues with slimy mushrooms, so this here trick is for you. I bake my mushrooms first, stem side down for about 10 or 15 minutes or just until they start leaking, then I place them on paper towels to soak up all that liquid. So this way when you bite into these little jewels, there’s no sliminess there, just wonderful mushroom flavor.


They are so perrrty, like little gems, little Christmas trees. You might say they’re almost too cute to eat. Almost!


4.3 from 6 reviews
Vegetarian Stuffed Mushrooms
Prep time
Cook time
Total time
Serves: 10
  • 40 large white mushrooms
  • 1 red bell pepper
  • ¼ cup roasted red bell pepper
  • ½ medium onion
  • 3 green onions
  • 1 tsp oregano
  • 6 tbsp breadcrumbs
  • 4 tbsp grated Parmesan cheese
  • ¼ cup fresh parsley
  • 2 tbsp olive oil
  • salt and pepper to taste
  1. Preheat oven to 400 F degrees.
  2. Clean the mushrooms and gently remove the stems from them.
  3. Place the mushrooms stem side down on a baking sheet and bake until the liquid leaks out of them then place the mushrooms stem side down on some paper towels to soak up any additional liquid.
  4. Chop up about half the mushroom stems in very small pieces. Chop the onion, green onions, red bell pepper, roasted pepper and parsley.
  5. Heat 2 tbsp of olive oil in a skillet. Add the mushrooms stems, red pepper, roasted pepper, green onion and onion to the skillet and saute. Add the oregano and salt and pepper. Saute for about 5 minutes until pepper and onion are tender.
  6. Transfer the stuffing to a bowl and let it cool a bit. Add the parsley, breadcrumbs and Parmesan cheese and mix well.
  7. Place the mushrooms stem side up on the baking sheet and fill them with the stuffing, generously.
  8. Bake for 15 minutes.
  9. Serve warm.


Pin on Pinterest1,152Share on Facebook0Share on Google+22Share on StumbleUpon56Tweet about this on Twitter8Email this to someoneShare on Yummly


  1. Sam says

    I made this last night — It was very good! The only thing I didn’t have was parsley, and I added just a little bit of garlic to the mix.
    The only thing I would tell people to be aware of is that when you put the mushrooms in the over for the first time to drain the liquid, they seemed to shrink a little! This didn’t bother me, but I did find some of the small ones hard to stuff — so instead I just sort of piled the stuffing on top. So, if this bothers you, be sure to buy bigger mushrooms if at all possible.
    That said — this was very yummy!

  2. smitha says

    Thank you for the recipe. My kids, my friends lived it. This is going to be in my list of tried and liked recipes.

  3. Penelope says

    These are so delicious!!! I added some mozzarella… because I like mozzarella. But otherwise, this is the best vegetarian stuffed mushroom recipe that I’ve seen on the internet. And I’ve done some looking. Thanks!

  4. Sasha Estrada says

    Guys….. Vegans and vegetarians are completely different. Vegan’s don’t use any dairy products like cheese or milk… however, vegetarians do. Therefore the recipe and description are completely correct.

  5. Tiffany says

    I made these last night as a side dish- very delicious ! We’re a big it. Thought it was a lot of preparation because of dicing all the veggies but it was worth it. I used ritz crackers instead of bread crumbs. Also thru in some fresh basil and celery! Excellent. Thanks for sharing!

    • says

      The title is not vegan stuffed mushrooms, they are vegetarian stuffed mushrooms, no meat in them. Vegetarians eat dairy products, ie. cheese.

      • K says

        Parmesan cheese is not vegetarian. Still recipe looks very nice, I am going to try it myself but using vegetarian cheese.

        • N says

          Me along with my entire family have been vegetarian since birth and Parmesan cheese is very much vegetarian.

        • Ally says

          Cheese is vegetarian. No meat. There’s no meat in cheese. You’re thinking of VEGAN. Vegans do not eat any dairy products. Also, this is the only stuffed mushroom recipe I use! It’s so good!

          • Klara says

            Some cheeses, like Parmesan, contain rennet which is obtained from the stomach lining of calves. So Parmesan is generally not vegetarian. However there is a vegetarian substitute rennet that can be used to make Parmesan but most supermarkets don’t have this vegetarian Parmesan. So check the label if your vegetarian. If you can’t find any you can easily substitute it with another cheese and enjoy these delish mushrooms 😀

  6. says

    Sounds delicious. Love the step by step photos. I’ve made a similar recipe before using sun dried tomatoes instead of the red peppers but am interested in trying these with the red pepper!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: