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HomeCourseAppetizers

Vegetarian Stuffed Mushrooms

Cheryl Malik
Cheryl Malik Posted: 02/18/20 Updated: 11/21/21
5
/5
10 Comments
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GF Gluten Free DF Dairy Free VG Vegan V Vegetarian
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Elegant enough for any company, these vegetarian stuffed mushrooms are simple yet delicious. A classic at holiday parties, they’re savory and completely addictive.

Close-up of vegetarian stuffed mushrooms

Why These Mushrooms Are So Good

  • These savory, absolutely delicious mushrooms are the perfect appetizer for a party, family get-together, or date night.
  • This recipe is actually a family favorite! Made by my mom, to this day, I still beg for her to make them! (To make it even more “all in the family,” my sister photographed the recipe for this post!)
  • 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.

How To Make This Recipe

  1. Preheat oven to 350º F.
  2. Remove the mushroom stems and chop. Save the mushroom caps and place to the side.
  3. In a skillet, saute the onion, mushroom stems, and garlic in the butter over medium-high heat. Add the breadcrumbs until a thick consistency (see the image below). Stir well.
  4. Add the parmesan cheese and stir.
  5. Stuff the mushroom caps with the onion mixture and arrange in a baking dish. Bake for 20 minutes.
  6. Place under the broiler for until lightly browned, about 5 minutes.
  • Stuffing for vegetarian stuffed mushrooms
  • Stuffed mushrooms in a baking dish

Chef’s Tips

  • If on a vegan or dairy-free diet, saute the ingredients using a neutral oil, like avocado oil. Sub out the parmesan cheese with a vegan powdered parmesan.
  • If gluten-free, use gluten-free breadcrumbs.

What Do We Mean By Healthy?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Vegetarian stuffed mushrooms on a white plate

More Amazing Appetizers

  • Loaded Baked Potato Dip
  • Sausage Stuffed Mushrooms
  • Glazed Pecans
  • Crockpot Spinach Artichoke Dip

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

I hope you love this recipe as much as we did! Be sure to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

 

For more delicious, nutritious recipes, head over to our sister site, 40 Aprons.

Close-up of vegetarian stuffed mushrooms
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.
Print Save Saved!
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

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: Jenny Hurley

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  1. AvatarAnastasia says

    Posted on 6/17/23 at 6:41 pm

    5 stars
    I am making this recipe for my family for Father’s day! My dad loves mushrooms, so I knew that he would love these =) thank you for this delicious recipe. I really liked it and so did my boyfriend.

    Reply
    • Jessica | Easy Healthy Recipes TeamJessica | Easy Healthy Recipes Team says

      Posted on 6/21/23 at 10:09 am

      So glad you and your boyfriend loved this, Anastasia! Thanks for sharing!

      Reply
  2. AvatarLeigh says

    Posted on 7/15/21 at 10:09 pm

    I haven’t tried them yet but am planning a dinner party where they will be served. Can any part be made ahead, and if so, how much ahead?

    Reply
    • Megan | Easy Healthy RecipesMegan | Easy Healthy Recipes says

      Posted on 7/15/21 at 11:52 pm

      Sure, Leigh! They’re best when they’re done day-of, but you can make them up to 24 hours in advance to make things easier! Follow the directions from the beginning as written, then stop after you stuff the mushrooms, before you bake them. Cover and refrigerate the stuffed mushrooms on a baking sheet until you’re ready to finish them, then bake them as written.

      I hope you and your guests love them!

      Reply
  3. AvatarKim says

    Posted on 4/30/21 at 3:21 pm

    5 stars
    Made these Vegan, but omitted the onion (due to a request). Followed everything else and they were DELICIOUS!!! There were 4 of us, and this was only a small part of a large Vegan Italian buffet. The guests attacked them . Definitely will make again very soon

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 5/16/21 at 8:38 pm

      Wonderful! Glad you enjoyed this recipe. Thank you for the great review!

      Reply

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meet cheryl

Foodie turned food blogger, I've been developing and sharing my flavor-packed, approachable recipes for more than a decade now! In addition to blogging, I'm also a certified health coach, serial entrepreneur, and busy mom of 3. I believe food should be delicious, nutritious meals don't need to be complicated, anyone can cook, and fed is best no matter your age.

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