Irresistible Vegetarian Stuffed Mushrooms for Your Next Party

These Vegetarian Stuffed Mushrooms are effortless to prepare and packed with flavor, making them the perfect appetizers for gatherings.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 mushrooms

Course: Appetizers

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

12 large mushrooms portobello or button mushrooms
2 tablespoons olive oil or vegetable oil
1 medium shallot or onion/leek as substitute
1/2 cup mushroom stems finely chopped
1/3 cup pine nuts can toast for deeper flavor
2 cloves garlic minced, or use garlic powder
1 tablespoon fresh thyme or dried thyme (half amount)
1/2 cup breadcrumbs gluten-free if desired
1/4 cup grated Parmesan cheese nutritional yeast as vegan alternative
2 tablespoons parsley fresh, chopped

For Baking

to taste salt
to taste black pepper
2 tablespoons butter or vegan margarine
1/2 cup grated Cheddar cheese any melty cheese works

Equipment

skillet
baking dish
Oven

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Gently clean the mushrooms and remove stems, setting them aside.
Heat olive oil in a skillet and sauté shallots for 3-4 minutes until soft.
Add chopped mushroom stems and pine nuts, cooking for 2-3 minutes until fragrant.
Mix in thyme, garlic, breadcrumbs, Parmesan, salt, and pepper, stirring for 2 minutes.
Stuff the mushroom caps with the filling and top with butter and Cheddar.
Bake for 15-20 minutes until mushrooms are tender and cheese is golden.

Nutrition

Serving: 1mushroomCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 150mgPotassium: 230mgFiber: 2gSugar: 1gVitamin A: 20IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days. You can freeze unbaked mushrooms for up to 3 months.

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