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
- 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.
Recipe 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.
Really excited to make these tonight!