vegetarian stuffed mushrooms

These vegetarian stuffed portobello mushrooms are a healthy recipe packed with baby spinach, marinara, and topped with mozzarella cheese.

Stuffed Portobello Mushrooms

mushroom

olive oil (divided)

kosher salt and black pepper

yellow onion (diced (or 1/2 large))

baby spinach

garlic (chopped)

marinara sauce

breadcrumbs

oregano

mozzarella cheese

Preheat your oven to 425 degrees F. Arrange a wire baking rack inside a rimmed baking sheet (lined with foil, if desired).

Wash the portobello mushrooms off and dry with clean paper towels. Use a paring knife to slice the stems off, and use your hands to pull off any soft parts of the mushroom along the edge that overlaps the gills. Reserve these parts.

Place the mushrooms stem side down on the rack in the baking sheet. Brush with 1/2 tablespoon of olive oil and season with salt and pepper. Turn them stem side up and repeat on the other side with the remaining 1/2 tablespoon olive oil. Roast in preheated oven for 20 minutes.

While the mushrooms are roasting, chop up the stems and any other scraps from the mushrooms. Sauté the onion and chopped mushroom in 1 tablespoon of the olive oil in a medium skillet over medium-high heat with a pinch of salt and pepper until softened and starting to brown (about 3 minutes). Add the baby spinach and sauté until wilted (about 1 minute). Add the chopped garlic and sauté until fragrant (about 1 minute). Add the marinara sauce (1 cup) and stir together. Turn off heat.

In a small bowl, mix together the breadcrumbs (1/4 cup), remaining 1 tablespoon of olive oil, dried oregano (1 teaspoon), and a pinch of salt and pepper.

Remove mushrooms from oven. You may notice pools of liquid inside each cap. Use a paper towel held by tongs to press down in each cap to absorb as much liquid as you can.

Divide the marinara mixture evenly into each mushroom cap, followed by 1/4 cup of mozzarella cheese on each. Sprinkle each evenly with the breadcrumb mixture.

Continue baking at 425 degrees F for 10-15 more minutes, until cheese is melted and breadcrumbs are toasted. Serve hot.

Stuffed mushrooms are always a holiday favorite appetizer! They&#39;re the perfect cheesy mushroom bite with hints of onion, herbs, and crunchy pecans.

Stuffed Mushrooms

baby bell or cremini mushrooms

butter

garlic

½ medium onion (finely diced)

salt

black pepper

cream cheese (softened)

⅓ cup freshly grated parmesan cheese (grated)

pecans (roughly chopped)

parsley

Chop

Preheat oven to 400°F. Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside.

Cook

Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.

Stir

To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.

Fill

Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.

Bake

Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve. 

Stuffed mushrooms are always a party favorite, especially during the holidays! Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I'd say!

Unlike most stuffed mushroom recipes, this one is gluten-free, as I've swapped panko breadcrumbs for chopped pecans. And I think it really elevates the flavor! It's truly an appetizer both vegetarian and non-vegetarians will love. And perfect for both Thanksgiving and Christmas. Because everyone craves cozy, indulgent foods during the holidays right? So, let me show you how to make the best stuffed mushrooms recipe ever!

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► TIMESTAMPS:
00:00 Intro
00:27 Preheat oven and grease pan
00:42 Remove the stems from the mushrooms and chop them up
01:47 Dice the onion and peel the garlic
02:22 Saute the chopped mushroom, onion, and garlic
03:25 Grate the parmesan cheese 
03:41 Chop the pecans and parsley
04:46 Mix the filling together and stuff the mushrooms, then bake
06:14 Plate the stuffed mushrooms and sprinkle with parsley
06:49 Taste test

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#stuffedmushrooms #vegetarian #Thanksgiving

STUFFED MUSHROOMS | the best vegetarian recipe for Thanksgiving & Christmas

These Italian Vegetarian Stuffed Mushrooms are a great make-ahead recipe for dinner or an appetizer! They're packed with flavor from the fresh herbs, shallots, garlic, and parmesan cheese.

Italian Vegetarian Stuffed Mushrooms

mushrooms

shallots (finely diced (or onion))

garlic (minced)

parsley (finely chopped, plus more for garnish)

parmesan cheese (fresh grated, see notes)

dried oregano (or 1 teaspoon finely chopped fresh)

kosher salt (to taste)

black pepper (to taste)

Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel. Don't wash them with water, as this will affect their texture.

Remove the stems from the mushrooms. Cut off and discard the tough ends. Finely chop the stems.

Heat a skillet (I used nonstick) over medium heat. Add 2 tablespoons olive oil.

Add the shallots, garlic, mushrooms, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes.

In a medium bowl, mix the sautéed mushroom mixture with the breadcrumbs, parmesan cheese, oregano, and salt + pepper to taste.

Place the mushrooms in a baking dish. Stuff them with the mixture, pressing down to get as much in as possible. Use ALL the stuffing- some of it may not fit and fall off the sides, this is OK!

Drizzle the remaining two tablespoons olive oil on top of the stuffed mushrooms.

Cover the baking sheet with foil. (At this point, you can refrigerate the mushrooms for up to a day to be baked later.)

Bake at 375 degrees for 20 minutes. Remove foil and bake 10-15 more minutes, until mushrooms are golden and bubbling.

Serve hot or warm.

The Best Cheese Stuffed Mushrooms - A simple three cheese-stuffed mushroom recipe with smoked cheddar, cream cheese, Parmesan and roasted red peppers. 

Cream Cheese Stuffed Mushrooms

medium raw button mushrooms ((about 1 1/2 pounds))

cream cheese, (softened)

cheddar cheese

onion

garlic, (minced)

Parmesan cheese

Salt (and pepper)

Preheat the oven to 350 degrees F. Set out a 9x13-inch baking dish. Gently pop off the stems of the mushrooms. Discard the stems or save for later use. Then use a damp paper towel to brush off the dirt on the mushroom tops. Do rinse them in water.

In a medium bowl, mix the cream cheese, smoked cheddar cheese, diced red pepper, onion, and garlic together. Add 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Mix well.

Use a spoon to pack the cavity of each mushroom with cheese filling. It's ok if it pops over the top a little.&nbsp;

Press each cheese-stuffed top in grated Parmesan cheese to create a crust. Then set them in the baking dish, cheese-side-up. (It's okay if they are tightly fitted in the baking dish, because they will shrink while baking.)

Bake for 30-35 minutes, until the tops are puffed and golden. Serve warm.

https://content.jwplatform.com/videos/PL5nvXoV.mp4

This is the Best Cheese Stuffed Mushrooms Recipe we've ever made. Puffy, perky, and packed with cheesy flavor, give it a try this holiday season!

Best Cheese Stuffed Mushrooms

These Vegetarian Stuffed Mushrooms are cause for celebration! Filled with spinach, garlic, and melty cheeses, this tasty appetizer is a must make for your next party or gathering.

Vegetarian Stuffed Mushrooms

oz mushrooms

unsalted butter

oz cream cheese

sharp white cheddar cheese ((packed))

Italian seasoning

⅛ tsp crushed red pepper flakes

⅛ tsp black pepper

TBSP panko breadcrumbs ((skip

Preheat oven to 375°F and line a baking sheet with foil or parchment paper. Prefer not to line it? Rub lightly with oil. Measure out all ingredients first for speedier stuffage!

Clean mushrooms by dusting off the caps with a slightly damp paper towel. Remove the stems and set aside for chopping. Place mushroom tops (hole side up) on your baking sheet.

Clean stems by rinsing well with water and finely mince. You should end up with  just about 2 cups chopped stems.

Measure out spinach by packing leaves into the measuring cup then chop on a cutting board. I like to roll/form it into a little compact pile, then carefully cut into vertical shreds then chop horizontally into small pieces.

Peel and mince garlic.

Melt butter in a large pan or skillet over medium-high heat and add minced mushroom stems and garlic. Sauté for 2-3 minutes then add the spinach.

Once the spinach has wilted, add cream cheese, Italian seasoning, salt, pepper, and red pepper flakes and stir it all up until the cream cheese has melted.

Remove from heat. Fold in the cheese. (cue Moira rose impression here)

Give the filling a taste and adjust spices as desired.

Spoon spinach mixture into each mushroom cap.

Sprinkle with panko breadcrumbs for an optional but tasty topping.

Bake at 375°F for approx. 15-20 minutes or until filling is hot and melty and the mushrooms are deliciously tender. Larger mushrooms may need to bake a bit longer so just check for doneness and you&#39;re good to go! Dive in while they&#39;re hot and enjoy!

I&#39;ve had good luck with making these a few hours ahead of time and even the night before. Save the panko step for just before baking. Keep stuffed mushrooms tightly wrapped with foil on a baking sheet or plate in the fridge. Since chilled mushrooms will take a little longer to bake you can take them out to thaw for 30 minutes before baking or bake an additional 10-15 minutes, as needed.

MAKE AHEAD INSTRUCTIONS

These vegan stuffed portobello mushrooms are filled with a tofu leek filling for the best plant-based dinner recipe!

Vegan Stuffed Portobello Mushrooms

portobello mushroom caps

salt & pepper

avocado oil spray

vegan butter

leek (sliced (about 2 cups))

tofu

thyme

rosemary

salt (add more or less depending on preference)

flax egg (1 Tablespoon (8 grams) ground flaxseed mixed with 3 Tbsp water)

Preheat the oven to 375F and press the tofu between two layers of towels or paper towels to remove any extra moisture.

Then, prep the veggies by dicing the leek, mincing the garlic, finely chopping the rosemary, and removing the stems from the portobello mushroom caps. If desired, you can also scrape out the gills from the inside of the portobello mushrooms. It is also a good idea to make the flax egg at this time and set it aside for later.

Line a baking tray with parchment paper and place the mushroom caps onto the tray, stem side down. Lightly brush or spray the mushroom tops with oil and then sprinkle with salt &amp; pepper to season.

Add the tray of mushrooms to the oven to bake for about 10 minutes until they begin to soften. Then, remove from the oven, flip over, and set aside until the filling is done.

While the mushrooms are baking, make the tofu leek filling. Add the vegan butter to a pan and melt over medium heat.

Once the butter has melted and is bubbling, add in the chopped leeks and minced garlic. Saute for about 2-3 minutes until fragrant.

Crumble the block of tofu into the pan and saute with the vegetables for around 8- 10 minutes or until the tofu begins to crisp up.

Next,  add the breadcrumbs, thyme, rosemary, dried parsley, salt, &amp; pepper to the pan. Saute with the tofu and vegetables for another 1-2 minutes. Then, remove the pan from the heat and stir in the flax egg.

Add the tofu leek filling to the stuffed mushrooms until they are completely full, then add back to the oven to bake for another 12-15 minutes.

Remove the mushrooms from the oven and serve immediately with additional fresh herbs or even vegan parmesan sprinkled on top. Enjoy!

Delicious!  Healthy!  I am now a new fan of tofu!  This recipe is now a 
family favorite.  My friend, who is vegan, absolutely loved it!  
Thank-you Megan!

Just made this and it was super good! I did four mushrooms instead of six but made the same amount of stuffing, and I was able to squish it in and make it all fit. Boyfriend said it was one of his favorite things I’ve made so I’ll definitely be making it again! Thanks for posting!

https://content.jwplatform.com/videos/h37GbjUA.mp4

These Tofu Stuffed Portobello Mushrooms make the perfect plant-based dinner recipe. With a tofu & leek filling, juicy portobello mushrooms, and fresh herbs- this recipe is packed with flavor for a filling vegan dinner recipe.

One of the best easy vegetarian recipes are Stuffed Portabella Mushrooms. A great vegetarian dinner idea perfect for meatless Monday!

Stuffed Portabella Mushrooms Recipe

portabella mushroom caps (, stems and gills removed)

extra virgin olive oil

balsamic vinegar

garlic powder

½ teaspoon coarse kosher salt

red bell pepper (, finely diced)

yellow bell pepper (, finely diced)

white onion (, minced)

garlic (, minced)

spinach

¼ teaspoon freshly black pepper

red pepper flakes (optional)

ricotta cheese

mozzarella cheese (,

Parmesan (, freshly grated)

Balsamic glaze

basil (,

parmesan cheese (,

Preheat the oven to 400°F. Line a baking sheet with parchment or aluminum foil for easy clean up. Set aside.

Using a spoon, gently remove the stems and scrape out the dark gills from each of the 4 large portabella mushroom caps.

In a small bowl, whisk together the 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, minced 1 teaspoon  garlic powder, ½ teaspoon Italian seasoning, ½ teaspoon coarse kosher salt and ¼ teaspoon freshly ground black pepper. Baste the whole mushroom, top and bottom and then place on the prepared baking sheet with the cup (old gill side) facing up.

Bake for 8–10 minutes, just until they start to soften and release some liquid but are still holding their shape. Remove and tip each cap to pour out any residual liquid. Dab each mushroom cap well with a paper towel.

Set aside until the filling is ready (you can make the filling while the mushrooms are cooking). Keep the oven on.

Mushrooms:

While the mushrooms pre-bake, heat the 1 tablespoon extra virgin olive oil in a medium skillet over medium heat.

Add the diced 1/3 cup red bell pepper, 1/3 cup  yellow bell pepper and minced 1/3  cup  white onion and cook for 3–4 minutes, until slightly softened. Add the minced 2 cloves fresh garlic and cook 30 seconds, until fragrant.

Stir in the 4 cups fresh baby spinach, ½ teaspoon coarse kosher salt, ¼ teaspoon freshly black pepper, and ½ teaspoon crushed red pepper flakes (optional). Cook until the spinach is wilted and most of the moisture has evaporated, about 3–4 minutes.

Remove from the heat and let cool for a few minutes in a separate mixing bowl.

In a medium mixing bowl, stir together the cooked vegetables½ cup marinara sauce, shredded ½ cup mozzarella cheese¼ cup Parmesan, and ½ cup seasoned breadcrumbs until everything is combined and scoop-able. The mixture should be thick. If it seems too loose, add another tablespoon or two of breadcrumbs.

Filling:

Evenly divide the filling into each mushroom cap. Evenly divide the ½ cup marinara sauce between each.

Bake in the oven for an additional 12-15 minutes or until the filling it hot and tops are lightly browned.

Remove and drizzle with the 2 tablespoons Balsamic glaze, top with 2 tablespoons fresh basil ribbons and freshly shredded 2 tablespoons parmesan cheese.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Assemble:

I love that you served this beautiful dish with polenta! It's such a pretty meal that's perfect for the whole family!

Yum. This sounds delicious. I love how you served the stuffed portabella mushrooms with polenta! Sounds Great!

I'm always looking for inspiration on what to pair with polenta, these stuffed mushrooms are such an awesome idea! Thanks so much for sharing, can't wait to give 'em a go :)

This sounds like the perfect meatless Monday meal to me.  I love polenta and mushrooms, especially stuffed portabella mushrooms.  Great recipe.

I was looking for a vegetarian version of stuffed mushrooms and found these.  My family thought these were the best they ever had!! Great texture and flavor!

So perfect every time it’s a favorite for all my party get togethers. Thank ypu!

This recipe worked out great - we will make them again and again!

YOU GOT ME WITH THE FOLDING IN OF THE CHEESE and MOIRA ROSE!!!! LAUGHED OUT LOUD.... but the recipe is AMAZING!!!

This is a delicious low-carb appetizer! I omitted the bread crumbs, used Greek Yogurt cream cheese (higher protein, lower fat), and used 2% for 1/2 the shredded cheese (Cracker Barrel's is very good for cooking and eating). It made 24 medium mushrooms (about 1 1/2-2" in diameter).

Made these last night for my Book Club and they went fast.  Everyone loved them!  I didn’t have white cheddar so I used a combination of shredded mozzarella and grated parmesan to add a little sharpness and they turned out great.  I used Baby Bella mushrooms so they were a little bigger and had to cook for about 25 minutes.  I turned the oven up to 400 for the last 5 minutes to brown the panko.  Wonderful and simple recipe.

Top 8 vegetarian stuffed mushrooms recipes from across the web

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Top 8 vegetarian stuffed mushrooms recipes from across the web

The most viewed vegetarian stuffed mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Portobello Mushrooms

Stuffed Mushrooms

Italian Vegetarian Stuffed Mushroom...

Cream Cheese Stuffed Mushrooms

Vegetarian Stuffed Mushrooms

Vegan Stuffed Portobello Mushrooms

Stuffed Portabella Mushrooms Recipe

Vegetarian Stuffed Mushrooms

The most viewed vegetarian stuffed mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine