• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Main Menu
  • Browse All Recipes
  • By Course
    • Breakfast
    • Appetizers
    • Lunch
    • Dinner
    • Desserts
    • Side Dishes
    • Soups
    • Salads
    • Sandwiches
    • Drinks/Cocktails
    • Sauces & Dressings
  • By Method
    • Crockpot
    • Instant Pot
    • One Pot
    • Air Fryer
    • Casseroles
  • By Season
    • Spring
    • Summer
    • Fall
    • Winter
  • By Cuisine
    • Asian
    • Italian
    • Mexican
    • European
    • Indian
    • Romanian
    • Mediterranean
    • Middle Eastern
    • American
  • By Ingredient
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Lamb
    • Vegetarian
    • Pasta
    • Spices
  • By Holiday
    • Christmas
    • Easter
    • Thanksgiving
    • Game Day
    • Valentine's Day
    • St. Patrick's Day
    • Cinco de Mayo
    • Mother's Day
    • Memorial Day
    • Father's Day
    • 4th Of July
    • Labor Day
    • Halloween
Cookbooks
Shop Favorites
About Jo
Contact
Facebook
Instagram
Pinterest
YouTube
TikTok
FREE recipe eBook!
Search...
All Recipes
Soups
Baking
Pasta
Sides
Sandwiches
Instant Pot
30 Minute
One Pot Meals
Dips & Dressings
Mushrooms Appetizers Side Dishes 30 Minutes or Less Vegetarian
4.5 from 79 votes

Vegetarian Stuffed Mushrooms

Jump to RecipePrintRate
By: Joanna Cismaru •11/28/21 32 Comments

This post may contain affiliate links. Please read my disclosure policy.

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!

vegetarian stuffed mushroom on parchment paper garnished with parsley

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.

process shots showing how to make filling for stuffed mushrooms

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

  1. Preheat oven to 400 F degrees.
  2. 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.
  3. 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.
  4. Stuff the mushrooms: Place the mushrooms stem side up on the baking sheet and fill them with the stuffing, generously.
  5. Bake and serve: Bake for 15 minutes. Serve warm.
close up of a stuffed mushroom on parchment paper before baking

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

  1. 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.
  2. 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.
  3. 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.

close up of a freshly baked stuffed mushroom garnished with parsley

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

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.

close up shot of a vegetarian stuffed mushroom
Print
4.54 from 79 votes

Vegetarian Stuffed Mushrooms

Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Rate Recipe
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!
10

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 teaspoon oregano
  • 6 tablespoon breadcrumbs
  • 4 tablespoon Parmesan cheese (grated)
  • 1/4 cup parsley (fresh)
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt (or to taste)
  • 1/4 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 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.

Equipment

  • 12-inch Cast Iron Skillet
  • Aluminum Baking Sheet (2 pack)

Notes

  1. Leftovers can be refrigerated in an airtight container for up to 4 days.
  2. You can also make prepare these the day before and bake them right before serving.

Nutrition Information

Serving: 4mushroomsCalories: 85kcal (4%)Carbohydrates: 9g (3%)Protein: 4g (8%)Fat: 4g (6%)Cholesterol: 1mgSodium: 246mg (11%)Potassium: 360mg (10%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 570IU (11%)Vitamin C: 21.9mg (27%)Calcium: 46mg (5%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

close up shot of a vegetarian stuffed mushroom

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 312
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

32 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Somer Parker
Somer Parker
Posted: 2 years ago

Really excited to make these tonight!

0
Reply
Dee
Dee
Posted: 2 years ago

5 stars
Delicious 😋

0
Reply
Katrina
Katrina
Posted: 3 years ago

5 stars
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.

1
Reply
Kayla
Kayla
Posted: 3 years ago

Do you think this would freeze well?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kayla
Posted: 3 years ago

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.

0
Reply
Nancy Olsen
Nancy Olsen
Posted: 3 years ago

5 stars
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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nancy Olsen
Posted: 3 years ago

So glad you liked these, Nancy!

0
Reply
Genevieve Comben
Genevieve Comben
Posted: 4 years ago

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

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Genevieve Comben
Posted: 4 years ago

Yes, that will work!

0
Reply
sarah
sarah
Posted: 6 years ago

can they be stuffed and refrigerated the day before? or will that make it soggy?

thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  sarah
Posted: 6 years ago

I actually refrigerated my leftover mushrooms and they did not get soggy, however they are still best served right away.

0
Reply
Hannah
Hannah
Posted: 8 years ago

This was delicious! Thank you for the recipe 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Hannah
Posted: 8 years ago

You’re welcome, glad you liked it. 🙂

0
Reply
Peggy
Peggy
Reply to  Joanna Cismaru
Posted: 7 years ago

Can these be prepared the day before then baked the day of?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Peggy
Posted: 7 years ago

Absolutely, just cover them with plastic wrap and refrigerate them.

0
Reply
Sam
Sam
Posted: 8 years ago

5 stars
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!

0
Reply
Doug
Doug
Reply to  Sam
Posted: 8 years ago

This was helpful. The mushrooms did shrink so I was prepared for it.

0
Reply
Emilie Bolduc
Emilie Bolduc
Posted: 8 years ago

5 stars
Looks delicious.

0
Reply
smitha
smitha
Posted: 8 years ago

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

0
Reply
Penelope
Penelope
Posted: 8 years ago

5 stars
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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Penelope
Posted: 8 years ago

Thanks Penelope, this means a lot. 🙂

0
Reply
Sasha Estrada
Sasha Estrada
Posted: 9 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sasha Estrada
Posted: 9 years ago

Thanks Sasha!

0
Reply
Tiffany
Tiffany
Posted: 9 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tiffany
Posted: 9 years ago

You’re welcome. 🙂

0
Reply
bj
bj
Posted: 10 years ago

Parm cheese is not vegan, that is an animal product so your title discription is incorrect.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  bj
Posted: 10 years ago

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

1
Reply
K
K
Reply to  Joanna Cismaru
Posted: 9 years ago

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

0
Reply
N
N
Reply to  K
Posted: 9 years ago

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

0
Reply
Ally
Ally
Reply to  K
Posted: 8 years ago

5 stars
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!

0
Reply
Klara
Klara
Reply to  Ally
Posted: 8 years ago

5 stars
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 😀

0
Reply

sidebar

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz