Vegetarian Stuffed Mushrooms
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Vegetarian Stuffed Mushrooms made healthy by just stuffing them with onions, mushroom stems, roasted peppers and a bit of freshly grated Parmesan cheese, best of all ready in only 30 minutes!
I’m a huge fan of mushrooms and I especially love stuffing them. They’re versatile, the perfect little appetizer or side dish and you can really stuff them with anything! This is an extremely easy and elegant appetizer that will be a crowd pleaser.
Stuffed mushrooms can be loaded with bacon, loaded with cheese, but not this time. Time time I give you vegetarian stuffed mushrooms!
Choosing The Right Mushrooms
As you may know there are many different types of mushrooms but not all can be stuffed. The best mushrooms for stuffing are cremini or white button mushrooms because of their natural cupped shape. You’ll want to make sure the mushrooms are about two inches wide, which will give us plenty of stuffing-to-shroom ratio.
Ingredients
- Mushrooms – You’ll need 40 large white mushrooms.
- Peppers – I used a red bell pepper as well as roasted peppers, chopped.
- Onion – You’ll need a regular white onion plus some green onions.
- Herbs – You’ll need some dried oregano plus fresh parsley.
- Breadcrumbs – I love using Panko breadcrumbs for this. No stuffing is complete without breadcrumbs and Panko is the best here.
- Cheese – Some good old Parmesan cheese for some great flavor!
- Seasoning – Salt and pepper to taste.
How To Make Stuffed Mushrooms
- Preheat oven to 400 F degrees.
- Prepare mushrooms: Clean the mushrooms and gently remove the stems from them. 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. Chop up about half the mushroom stems in very small pieces. Chop the onion, green onions, red bell pepper, roasted pepper and parsley.
- Make the filling: 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. Transfer the stuffing to a bowl and let it cool a bit. Add the parsley, breadcrumbs and Parmesan cheese and mix well.
- Stuff the mushrooms: Place the mushrooms stem side up on the baking sheet and fill them with the stuffing, generously.
- Bake and serve: Bake for 15 minutes. Serve warm.
How To Clean Mushrooms
Mushrooms grow low to the ground so they will usually carry a bit of dirt when sold in stores. However, I never wash mushrooms because they will get waterlogged.
To clean them, use a damp paper towel or a soft mushroom brush to wipe each mushroom to remove any dirt. If you do want to rinse them, rinse them with cool water and pat them dry really well with paper towels. Do not soak the mushrooms. Mushrooms absorb water like sponges, so they won’t brown nicely when cooked.
Some Tips
- Mushrooms are 92% water, so we want to make sure we don’t end up with soggy mushrooms, which is why I prefer to bake them first, until all the liquid evaporates from them.
- Season the mushrooms and filling generously. Mushrooms are pretty bland on their own, so make sure you season them well. That Parmesan cheese is a must in my opinion, because it will add lots of flavor to these stuffed mushrooms.
- Don’t skip the Panko, breadcrumbs are a must when it comes to stuffing mushrooms. It adds a nice crunchiness to the mushroom.
How To Store Leftovers
Leftovers can be refrigerated in an airtight container for up to 4 days.
You can also make prepare these the day before and bake them right before serving.
More Must Try Mushroom Recipes:
- Red Wine Mushrooms
- Mushroom And Leek Strudel
- Steak And Mushroom Pie
- Creamy Garlic Parmesan Mushrooms
- Garlic Butter Mushrooms
- Italian Roasted Mushrooms And Veggies
- Mushroom Arugula Warm Salad
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Vegetarian Stuffed Mushrooms
Ingredients
- 40 large white mushrooms
- 1 red bell pepper
- ¼ cup roasted red bell pepper (chopped)
- ½ medium onion
- 3 green onions
- 1 teaspoon oregano
- 6 tablespoon breadcrumbs
- 4 tablespoon Parmesan cheese (grated)
- ¼ cup parsley (fresh)
- 2 tablespoon olive oil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400℉.
- Clean the mushrooms and gently remove the stems from them.
- 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.
- Chop up about half the mushroom stems in very small pieces. Chop the onion, green onions, red bell pepper, roasted pepper and parsley.
- 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.
- Transfer the stuffing to a bowl and let it cool a bit. Add the parsley, breadcrumbs and Parmesan cheese and mix well.
- Place the mushrooms stem side up on the baking sheet and fill them with the stuffing, generously.
- Bake for 15 minutes.
- Serve warm.
Notes
- Leftovers can be refrigerated in an airtight container for up to 4 days.
- You can also make prepare these the day before and bake them right before serving.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Really excited to make these tonight!
Delicious 😋
Could you people get over what is considered vegetarian or what is not. Either make the recipe or don’t. No one is interested in any other commentary except whether they like the recipe or not. Get another platform for your rants.
Do you think this would freeze well?
They should be ok as long as you freeze them after baking them. Let them cool completely then, place them in a baking pan lined with parchment paper and freeze for about 3 hours. Next, remove them from the freezer and store them in a freezer bag for long term storage up to three months.
I made these exactly as shown and baking the mushrooms stem side down first was a perfect idea. It’s the first time I didn’t have a slimy mushroom! They were absolutely the best stuffed mushrooms I have ever tasted. Gave some to my neighbor and she said the same thing! So many people stuff spinach in them, but these are so much better! A great appetizer to bring to a party as well.
So glad you liked these, Nancy!
Hi
Just wondering
To prepare them the night before
Do I partially cook them to drain them.. then stuff and refrigerate?
And cook the next day
Yes, that will work!
can they be stuffed and refrigerated the day before? or will that make it soggy?
thanks!
I actually refrigerated my leftover mushrooms and they did not get soggy, however they are still best served right away.
This was delicious! Thank you for the recipe 🙂
You’re welcome, glad you liked it. 🙂
Can these be prepared the day before then baked the day of?
Absolutely, just cover them with plastic wrap and refrigerate them.
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!
This was helpful. The mushrooms did shrink so I was prepared for it.
Looks delicious.
Thank you for the recipe. My kids, my friends lived it. This is going to be in my list of tried and liked recipes.
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!
Thanks Penelope, this means a lot. 🙂
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.
Thanks Sasha!
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!
You’re welcome. 🙂
Parm cheese is not vegan, that is an animal product so your title discription is incorrect.
The title is not vegan stuffed mushrooms, they are vegetarian stuffed mushrooms, no meat in them. Vegetarians eat dairy products, ie. cheese.
Parmesan cheese is not vegetarian. Still recipe looks very nice, I am going to try it myself but using vegetarian cheese.
Me along with my entire family have been vegetarian since birth and Parmesan cheese is very much vegetarian.
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!
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 😀