Vegetarian Stuffed Mushrooms

Elegant enough for any company, these Vegetarian Stuffed Mushrooms are simple yet delicious. A classic at holiday parties, they’re savory and completely addictive with a cheesy, crunchy breadcrumb filling.

Why You’ll Love This Recipe

• These vegetarian stuffed mushrooms are just as tasty as those you’d find in a restaurant, but are actually incredibly easy to put together with just a few ingredients.
• They’re the perfect appetizer for a party, family get-together, or date night. Serve with a smoked margarita or cucumber ginger mocktail to really get the party started!
• This recipe is actually a family favorite! To this day, I still beg for my Mom to make them, even though I now have her recipe to make them myself! We all love them, so your family are sure too as well!

Chef’s Tips

• Wipe the mushrooms clean, don’t wash them. If you wash the mushrooms they’ll absorb the liquid and you’ll end up with soggy stuffed mushrooms!
• To make these vegetarian stuffed mushrooms vegan-friendly, sauté the ingredients using a neutral oil, like avocado oil. Sub out the parmesan cheese with a vegan powdered parmesan.
• To make these mushrooms gluten-free, use gluten-free breadcrumbs.

More Vegetarian Appetizer Recipes

• How To Cook Frozen Jalapeno Poppers in the Air Fryer
• Crockpot Queso Dip Recipe
• Baked Avocado Chips Recipe
• Air Fryer Gluten Free Mozzarella Sticks
• Classic Deviled Eggs Recipe
• Gluten Free Onion Rings Recipe

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5 from 2 votes

Vegetarian Stuffed Mushrooms

Prep: 5 minutes minutes

Cook: 25 minutes minutes

Savory and rich, these stuffed mushrooms are a personal family favorite, and perfect for serving at parties!

Cheryl Malik

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8 people

Ingredients

• ▢ 16 button mushrooms
• ▢ ½ cup butter
• ▢ 1 onion chopped
• ▢ 2 cloves garlic minced
• ▢ 6 tablespoons bread crumbs
• ▢ ⅓ cup Parmesan cheese
• ▢ salt
• ▢ pepper

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Instructions 

• Preheat oven to 350º F
• Remove mushroom stems and chop, placing caps to the side.
• In skillet, saute onion, mushroom stems, and garlic in butter. Add breadcrumbs to create desired consistency and stir well.
• Stir in parmesan cheese.
• Stuff mushroom caps with mixture and bake for 20 minutes.
• Place under broiler for 5 minutes, or until lightly browned.

Notes

For vegan or dairy-free: Substitute the butter with a neutral oil (like avocado oil) and the parmesan with a vegan powdered parmesan.

For gluten-free: Use gluten-free breadcrumbs.

Nutrition Information

Serving: 2mushrooms | Calories: 163kcal | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Total Carbs: 8g | Fiber: 1g | Sugar: 2g | Net Carbs: 7g | Vitamin C: 2mg | Cholesterol: 33mg | Sodium: 226mg | Potassium: 172mg | Calcium: 72mg | Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik