Go Back
+ servings
close up shot of a vegetarian stuffed mushroom
Print Recipe Add to Collection
4.54 from 79 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, best of all ready in only 30 minutes!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: mushroom recipe, stuffed mushrooms, vegetarian stuffed mushrooms
Servings: 10
Calories: 85kcal



  • 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.


  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.


Serving: 4mushrooms | Calories: 85kcal | Carbohydrates: 9g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 247mg | Potassium: 366mg | Fiber: 2g | Sugar: 3g | Vitamin A: 572IU | Vitamin C: 22mg | Calcium: 49mg | Iron: 1mg