No meat is needed for these flavorful vegetarian stuffed mushrooms! While many stuffed mushroom recipes call for bacon, ground beef, or sausage, you'll instead use a blend of rich cheeses, fresh herbs, and shallots in this vegetarian recipe.
These stuffed mushrooms make the perfect appetizer for any occasion — they make great finger food. Who doesn't love comfort food in bite-sized servings? Bring them to a Christmas or New Year's Eve party, or serve at a bridal shower or birthday party. Whether you follow a meatless diet yourself or you're serving vegetarians, this delicious recipe is a crowd-pleasing appetizer for any occasion. They're flavorful and satisfying!
They take under an hour to assemble and cook, or you can prep the mushrooms and filling ahead of time to give you extra time to entertain.
While they make for great shareable appetizers, you can easily serve these as a side dish for a weeknight dinner at home. Just add a salad or soup, and you're good to go!
Make Your Mushrooms Vegan
If you want to make these vegetarian stuffed mushrooms vegan, swap the cheese for vegan cheese, or make your own vegan parmesan using cashews and nutritional yeast. Rather than eggs, use a flaxseed egg replacement instead: stir together 2 1/2 Tbsp. of water and one Tbsp. of flaxseed meal, let the mixture rest for 5 minutes to thicken, then add it to the recipe in place of one egg.
Customize your stuffed mushrooms by using one of these ideas to make the recipe your own!
Use Different Types of Mushrooms. Instead of using cremini mushrooms, you could use white button mushrooms, baby bella mushrooms, or small portobello mushrooms. Any type of "stuffable" mushrooms will work — aim for a diameter of about 2 inches so you can stuff them.
Add Vegetables. Add a boost of nutrition by adding chopped vegetables like red peppers, green onions, or sundried tomatoes to your stuffing mixture. You can roast any additional vegetables ahead of time, or sauté them along with the shallot and garlic. You could also add in finely chopped fresh parsley and thyme instead of using dried herbs. Red pepper flakes, rosemary, or sage would also make great additions to this recipe.
Use a Variety of Cheese. Feel free to swap the parmesan and gruyere cheese for any type of cheese you would prefer. Swiss cheese or goat cheese are great alternatives or try using cream cheese for a smooth, creamy filling.
Go Gluten-Free. If you'd like to make this recipe gluten-free, feel free to swap the standard baguette for a gluten-free bread option. Just be sure (whatever type you use) that the bread is day-old and dried out. This helps absorb the maximum amount of flavor.
Preparing the Mushrooms
To get the mushrooms ready to use, brush each one dry with a soft brush, or use a damp paper towel if they are extra dirty. Don't soak them, as they absorb water easily and won't brown well when they cook. Remove the stems by gently twisting them off, and don't worry if a piece gets stuck inside the cap, as you can cut it out. If you'd like, you can save the stems and use them to make veggie stock or gravy!
- 12 cremini mushrooms (large)
- 4 ounces day-old baguette
- 2 ounces grated parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- black pepper (to taste)
- 2 teaspoons olive oil
- 1 shallots (finely diced)
- 1 clove garlic (minced)
- 4 ounces gruyere cheese (divided)
- 2 eggs
- Preheat the oven to 375° F.
- Line a square baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
- Carefully remove the stems from the mushrooms and discard or save for an alternative use. (You could use them to make gravy or stuffing.)
- Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
- Break the stale baguette into large chunks and place in the bowl of a food processor. Pulse into coarse crumbs.
- Place the breadcrumbs into a mixing bowl. Add the grated parmesan, parsley, thyme, salt, and pepper. Set aside.
- Finely dice the shallot.
- Mince the garlic.
- Pour the olive oil into a large sauté pan and set over medium-high heat. Once the oil is shimmering, add the shallot.
- Cook for 5-6 minutes, until the shallot is softened.
- Add the garlic to the pan, and cook for a minute longer, until fragrant.
- Add the cooked shallots and garlic to the bowl of seasoned breadcrumbs.
- Grate the Gruyere or Fontina cheese into a bowl.
- Add half the grated cheese to the breadcrumb mixture. Set the remaining cheese aside.
- Crack the eggs into the bowl of breadcrumbs and cheese. Using a large fork, mix vigorously until the ingredients are thoroughly combined and the stuffing holds together when pinched.
- With a small spoon and clean hands, stuff a generous Tbsp. of filling into each mushroom. Pack the filling tightly into each cavity, using enough so that the mushrooms are domed with stuffing.
- Top each mushroom with a heaping tsp. of the reserved shredded cheese.
- Transfer the baking pan to the preheated oven.
- Bake for 25-28 minutes, until the mushrooms have released some of their juices and the stuffing is nicely browned.
- Remove the pan from the oven. Allow the mushrooms to cool for 5 minutes before plating and serving.
PER SERVING *
|Calories280Calories from Fat160|
|% DAILY VALUE*|
|Calories from Fat160|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.