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4.39 from 18 votes

Vegetarian Stuffed Mushrooms

Vegetarian stuffed mushrooms made healthy by just stuffing them with onions, mushroom stems, roasted peppers and a bit of freshly grated Parmesan cheese.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer
Cuisine: American
Keyword: mushroom recipe, stuffed mushrooms, vegetarian stuffed mushrooms
Servings: 10
Calories: 85kcal
Author: Joanna Cismaru


  • 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


  • 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.


Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 4mushrooms | Calories: 85kcal | Carbohydrates: 9g | Protein: 4g | Fat: 4g | Cholesterol: 1mg | Sodium: 246mg | Potassium: 360mg | Fiber: 1g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 21.9mg | Calcium: 46mg | Iron: 1mg