Getting together with friends or family can be a daunting task, especially when it comes to finding a dish that everyone will love. But fear not! We’ve got just the thing: 20 delicious vegetarian stuffed mushroom recipes that are sure to please even the pickiest eaters.
From classic combinations like spinach and feta to more adventurous pairings like quinoa and black bean or blue cheese and pear, these mouthwatering morsels have something for everyone. And the best part? They’re all ridiculously easy to make! Just imagine the looks on your guests’ faces when you serve up a platter of golden-brown, cheesy goodness.
In this article, we’ll be sharing 20 vegetarian stuffed mushroom recipes that are perfect for your next gathering or even just a quick weeknight dinner. So go ahead, get creative in the kitchen, and watch as your friends and family devour every last bite.
Spinach and Feta Stuffed Mushrooms
Elevate your appetizer game with this flavorful and easy-to-make recipe that combines the earthiness of mushrooms, the tanginess of feta, and the freshness of spinach.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup fresh spinach leaves
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta, and garlic.
3. Wipe mushroom caps clean with a damp cloth and remove stems.
4. Stuff each mushroom cap with the spinach-feta mixture, dividing it evenly among the mushrooms.
5. Drizzle olive oil over the mushrooms and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Creamy Garlic Parmesan Stuffed Mushrooms
Elevate your appetizer game with this decadent recipe, featuring earthy mushrooms filled with a rich and creamy garlic parmesan mixture.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix softened butter, minced garlic, Parmesan cheese, heavy cream, and thyme until well combined.
3. Stuff each mushroom cap with the garlic-parmesan mixture, dividing it evenly among the mushrooms.
4. Place stuffed mushrooms on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is golden brown.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Quinoa and Black Bean Stuffed Mushrooms
Elevate your snack game with this flavorful and nutritious recipe. These stuffed mushrooms combine the earthy flavor of sautéed mushrooms, the creaminess of quinoa, and the savory taste of black beans.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 cup cooked quinoa
– 1/2 cup cooked black beans
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent.
3. Add garlic, cooked quinoa, black beans, cumin, salt, and pepper. Cook for 2-3 minutes, stirring frequently.
4. Stuff each mushroom cap with the quinoa mixture, mounding it slightly in the center.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 20 minutes
Sun-Dried Tomato and Basil Stuffed Mushrooms
Elevate your appetizer game with these savory and flavorful stuffed mushrooms, perfect for any occasion. This recipe combines the richness of sun-dried tomatoes with the brightness of fresh basil in a crispy mushroom package.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stemmed
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 1/4 cup sun-dried tomatoes, packed in oil and drained
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together breadcrumbs, Parmesan cheese, garlic, basil, and sun-dried tomatoes.
3. Stuff each mushroom cap with the breadcrumb mixture, dividing it evenly among the mushrooms.
4. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper to taste.
5. Bake for 15-20 minutes or until the mushrooms are tender and the filling is golden brown.
Cooking Time: 15-20 minutes
Brie and Cranberry Stuffed Mushrooms
Impress your guests with this savory-sweet combination of earthy mushrooms, creamy brie cheese, and tangy cranberries. Perfect for a holiday party or special occasion.
Ingredients:
– 12 large mushroom caps (such as cremini or portobello)
– 1/2 cup brie cheese, softened
– 1/4 cup fresh or frozen cranberries
– 2 tablespoons butter, melted
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix softened brie cheese with cranberries.
3. Wipe mushroom caps clean with a damp cloth. Fill each cap with the brie-cranberry mixture, dividing it evenly among the mushrooms.
4. Drizzle melted butter over the filling and sprinkle with salt and pepper to taste.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 15-20 minutes
Wild Rice and Pecan Stuffed Mushrooms
Elevate your dinner game with this hearty and flavorful dish, perfect for a special occasion or cozy night in. This recipe combines the earthy sweetness of wild rice with the crunch and nutty flavor of pecans, all wrapped up in a tender mushroom package.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), stems removed and caps cleaned
– 1 cup cooked wild rice
– 1/2 cup chopped pecans
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together cooked wild rice, chopped pecans, olive oil, chopped onion, and minced garlic.
3. Stuff each mushroom cap with the wild rice mixture, dividing it evenly among the mushrooms.
4. Season with salt, pepper, and grated Parmesan cheese (if using).
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
Cooking Time: 20-25 minutes
Pesto and Mozzarella Stuffed Mushrooms
Elevate your appetizer game with this flavorful and visually appealing recipe that combines the richness of mushrooms, the creaminess of pesto, and the meltiness of mozzarella.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup freshly made pesto
– 8 oz fresh mozzarella cheese, sliced into thin rounds
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together pesto and a pinch of salt.
3. Stuff each mushroom cap with the pesto mixture, leaving a 1/4 inch border around the edges.
4. Place a slice of mozzarella cheese on top of the pesto filling in each mushroom cap.
5. Drizzle olive oil over the mushrooms and season with pepper to taste.
6. Bake for 15-20 minutes or until mushrooms are tender and cheese is melted and golden brown.
7. Garnish with fresh parsley leaves and serve warm.
Cooking Time: 15-20 minutes
Lentil and Walnut Stuffed Mushrooms
Elevate your mushroom game with this hearty, flavorful recipe that combines the earthy goodness of lentils and walnuts with the tender caps of fresh mushrooms.
Ingredients:
– 12 large mushroom caps (such as cremini or portobello)
– 1 cup cooked lentils
– 1/2 cup chopped walnuts
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 1 garlic clove, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cooked lentils, chopped walnuts, thyme, salt, and pepper.
4. Stuff each mushroom cap with the lentil mixture, mounding slightly.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
7. Sprinkle Parmesan cheese (if using) and serve warm.
Cooking Time: 20-25 minutes
Goat Cheese and Thyme Stuffed Mushrooms
These flavorful bites are perfect for any gathering or special occasion. The creamy goat cheese, pungent thyme, and earthy mushrooms will leave your guests wanting more.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 8 oz goat cheese, crumbled
– 2 tbsp olive oil
– 2 tsp chopped fresh thyme
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together goat cheese, thyme, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth. Fill each cap with the cheese mixture, dividing it evenly among the mushrooms.
4. Drizzle olive oil over the mushrooms and sprinkle with Parmesan cheese (if using).
5. Bake for 15-20 minutes or until mushrooms are tender and filling is golden brown.
Cooking Time: 15-20 minutes
Roasted Red Pepper and Hummus Stuffed Mushrooms
Roasted Red Pepper and Hummus Stuffed Mushrooms
Elevate your snack game with this savory and flavorful treat. This recipe combines the earthy taste of mushrooms with the creamy richness of hummus and the sweetness of roasted red peppers.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/4 cup hummus
– 1/2 cup roasted red pepper, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushroom caps and remove stems.
3. In a bowl, mix together hummus, roasted red pepper, and olive oil.
4. Stuff each mushroom cap with the hummus mixture, dividing it evenly among the mushrooms.
5. Season with salt and pepper to taste.
6. If using feta cheese, sprinkle on top of each mushroom.
7. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Artichoke and Spinach Stuffed Mushrooms
Elevate your appetizer game with these savory, flavorful mushrooms packed with artichoke hearts and spinach. This recipe is perfect for a quick and impressive start to any meal.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine artichoke hearts, spinach, garlic, and Parmesan cheese.
3. Drizzle the mixture with olive oil and season with salt and pepper.
4. Stuff each mushroom cap with the artichoke-spinach mixture, dividing it evenly among the caps.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 20-25 minutes
Avocado and Corn Stuffed Mushrooms
A delicious twist on traditional stuffed mushrooms, this recipe combines the creaminess of avocado with the sweetness of corn for a flavorful and healthy snack or side dish.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 2 ripe avocados, diced
– 1 cup fresh corn kernels
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together diced avocado, corn kernels, and grated cheese.
3. Stuff each mushroom cap with the avocado-corn mixture, dividing it evenly among the caps.
4. Drizzle the tops with olive oil and season with salt and pepper.
5. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Blue Cheese and Pear Stuffed Mushrooms
A savory and sweet twist on traditional stuffed mushrooms, this recipe combines the earthy flavor of blue cheese with the tender sweetness of pears.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup crumbled blue cheese
– 1 ripe pear, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together blue cheese and diced pear.
3. Brush mushroom caps with olive oil and season with salt and pepper.
4. Stuff each mushroom cap with the blue cheese-pear mixture, dividing it evenly among the mushrooms.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
7. Garnish with fresh thyme leaves before serving.
Cooking Time: 15-20 minutes
Herbed Breadcrumb Stuffed Mushrooms
Elevate your appetizer game with this flavorful and easy-to-make recipe. Fresh herbs and crispy breadcrumbs come together to create a savory treat that’s sure to please.
Ingredients:
– 12 large mushroom caps (such as cremini or portobello)
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh thyme, chopped
– 1/4 cup grated Parmesan cheese
– 1/2 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together parsley, thyme, Parmesan cheese, and breadcrumbs.
3. Add garlic, salt, and pepper to the mixture; stir to combine.
4. Stuff each mushroom cap with the breadcrumb mixture, dividing it evenly among the mushrooms.
5. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper.
6. Bake for 15-20 minutes or until the breadcrumbs are golden brown and the mushrooms are tender.
Cooking Time: 15-20 minutes
Curried Chickpea Stuffed Mushrooms
Elevate your appetizer game with this flavorful and nutritious Curried Chickpea Stuffed Mushrooms recipe. A perfect blend of Eastern spices and creamy chickpeas, nestled in earthy mushroom caps.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stemmed
– 1 can chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon lemon juice
– 1/4 cup breadcrumbs (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Add onion and garlic; cook until softened.
3. Add chickpeas, cumin, curry powder, salt, and pepper. Stir to combine.
4. Stuff each mushroom cap with the curried chickpea mixture.
5. Sprinkle breadcrumbs on top (if using).
6. Bake for 20-25 minutes or until mushrooms are tender.
Cooking Time: 20-25 minutes
Mushroom and Gruyère Stuffed Mushrooms
This recipe brings together the earthy flavor of mushrooms and the creamy richness of Gruyère cheese, perfect for a cozy dinner or appetizer.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup grated Gruyère cheese
– 1 tablespoon breadcrumbs
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté the onion and garlic until softened.
3. Stuff each mushroom cap with the onion mixture, then top with Gruyère cheese and breadcrumbs.
4. Dot the top of each mushroom with butter.
5. Place mushrooms on a baking sheet and bake for 15-20 minutes or until golden brown.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Sweet Potato and Sage Stuffed Mushrooms
Elevate your appetizer game with this savory and sweet twist on classic stuffed mushrooms. Roasted sweet potatoes and fragrant sage come together to create a flavorful filling that’s sure to impress.
Ingredients:
– 12 large mushroom caps (any variety)
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup fresh sage leaves, chopped
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mashed sweet potatoes, chopped sage, salt, and pepper.
3. Stuff each mushroom cap with the sweet potato mixture, dividing it evenly among the mushrooms.
4. Drizzle olive oil over the filled mushrooms and sprinkle Parmesan cheese on top.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Caramelized Onion and Gorgonzola Stuffed Mushrooms
Elevate your appetizer game with this rich and savory recipe that combines the sweetness of caramelized onions, the creaminess of Gorgonzola cheese, and the earthy flavor of mushrooms.
Ingredients:
– 12 large mushroom caps (such as cremini or shiitake)
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup caramelized onions (see note)
– 1/2 cup crumbled Gorgonzola cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-low heat. Add sliced onions and cook, stirring occasionally, until caramelized (about 20-25 minutes).
3. Stuff each mushroom cap with about 1 tablespoon of caramelized onions, followed by a sprinkle of Gorgonzola cheese.
4. Place the stuffed mushrooms on a baking sheet lined with parchment paper and season with salt and pepper to taste.
5. Bake for 15-20 minutes or until the cheese is melted and bubbly.
6. Garnish with fresh thyme leaves and serve warm.
Note: To caramelize onions, cook them slowly over low heat, stirring occasionally, until they turn golden brown and sweet (about 20-25 minutes).
Tofu and Scallion Stuffed Mushrooms
Elevate your dinner game with these savory, umami-packed mushrooms filled with crispy tofu and caramelized scallions.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stems removed
– 1 block of firm tofu, drained and crumbled
– 2 scallions, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium-high heat. Add the scallions and cook until caramelized, about 5 minutes.
3. In a separate pan, heat the soy sauce and sesame oil over low heat. Add the crumbled tofu and cook until lightly browned, about 3-4 minutes.
4. Stuff each mushroom cap with the tofu mixture, followed by a spoonful of scallions.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Mediterranean Olive and Feta Stuffed Mushrooms
Mediterranean Olive and Feta Stuffed Mushrooms Recipe Summary: Elevate your appetizer game with these savory and flavorful stuffed mushrooms filled with creamy feta cheese, briny olives, and fresh herbs. Perfect for a quick snack or as a starter for your next gathering.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 1 tablespoon lemon juice (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together feta cheese, olives, garlic, parsley, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth. Fill each cap with the feta-olive mixture, dividing it evenly among the mushrooms.
4. Drizzle olive oil over the filled mushrooms and sprinkle with lemon juice (if using).
5. Bake for 15-20 minutes or until mushrooms are tender and filling is golden brown.
Cooking Time: 15-20 minutes
Summary
Get ready to impress your guests with these mouthwatering vegetarian stuffed mushroom recipes! From classic combinations like spinach and feta, creamy garlic parmesan, and quinoa and black bean, to more unique pairings such as brie and cranberry, wild rice and pecan, and caramelized onion and gorgonzola, there’s something for everyone. These crowd-pleasing recipes are perfect for special occasions or everyday meals. With a variety of flavors and textures, you’ll find the perfect combination to suit your taste buds. Whether you’re a vegetarian or just looking for some delicious meal ideas, these stuffed mushroom recipes are sure to please!
