Last updated on December 28th, 2017 at 11:00 am
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!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Vegetarian Stuffed Mushrooms
Ingredients
- 40 large white mushrooms
- 1 red bell pepper
- 1/4 cup roasted red bell pepper chopped
- 1/2 medium onion
- 3 green onions
- 1 tsp oregano
- 6 tbsp breadcrumbs
- 4 tbsp Parmesan cheese grated
- 1/4 cup parsley fresh
- 2 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
Instructions
- Preheat oven to 400 F degrees.
- 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
Nutrition
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Nancy Olsen says
May 24, 2019 at 10:45 amI 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.
Joanna Cismaru says
May 24, 2019 at 9:08 pmSo glad you liked these, Nancy!
Genevieve Comben says
March 28, 2018 at 11:49 pmHi
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
Nicole Beaulieu says
March 29, 2018 at 10:44 amYes, that will work!
sarah says
May 6, 2016 at 1:31 pmcan they be stuffed and refrigerated the day before? or will that make it soggy?
thanks!
Joanna Cismaru says
May 6, 2016 at 3:16 pmI actually refrigerated my leftover mushrooms and they did not get soggy, however they are still best served right away.
Hannah says
March 9, 2015 at 10:54 pmThis was delicious! Thank you for the recipe 🙂
jo says
March 10, 2015 at 8:00 amYou’re welcome, glad you liked it. 🙂
Peggy says
April 3, 2015 at 11:04 amCan these be prepared the day before then baked the day of?
jo says
April 3, 2015 at 11:29 amAbsolutely, just cover them with plastic wrap and refrigerate them.
Sam says
October 3, 2014 at 9:04 pmI 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!
Doug says
December 24, 2014 at 7:36 pmThis was helpful. The mushrooms did shrink so I was prepared for it.
Emilie Bolduc says
June 25, 2014 at 5:09 pmLooks delicious.
smitha says
April 18, 2014 at 10:06 pmThank you for the recipe. My kids, my friends lived it. This is going to be in my list of tried and liked recipes.
Penelope says
March 27, 2014 at 10:47 pmThese 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!
jo says
March 28, 2014 at 12:32 amThanks Penelope, this means a lot. 🙂
Sasha Estrada says
September 29, 2013 at 8:55 pmGuys….. 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.
jo says
September 29, 2013 at 11:33 pmThanks Sasha!
Tiffany says
April 9, 2013 at 8:26 pmI 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!
jo says
April 10, 2013 at 2:06 amYou’re welcome. 🙂
bj says
December 29, 2012 at 6:28 pmParm cheese is not vegan, that is an animal product so your title discription is incorrect.
jo says
December 29, 2012 at 6:55 pmThe title is not vegan stuffed mushrooms, they are vegetarian stuffed mushrooms, no meat in them. Vegetarians eat dairy products, ie. cheese.
K says
May 12, 2013 at 10:25 amParmesan cheese is not vegetarian. Still recipe looks very nice, I am going to try it myself but using vegetarian cheese.
N says
March 4, 2014 at 7:40 amMe along with my entire family have been vegetarian since birth and Parmesan cheese is very much vegetarian.
Ally says
June 13, 2014 at 5:51 amCheese 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
June 26, 2014 at 7:51 pmSome 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 😀
Vicky says
February 27, 2012 at 2:45 pmSounds 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!