You are going to fall in love with these Vegetarian Stuffed Mushrooms. They are quick to make and even quicker to disappear. Perfect for entertaining since all the prep-work can be done in advance. This is one I turn to again and again!
Vegetarian Stuffed Mushrooms are a great make-ahead appetizer.
They work just as well for formal entertaining as they do for tailgating or a football party. (I've served this for Thanksgiving, Christmas, game day parties, and summer gill outs!)
If you are looking for an appetizer that you can have completely ready and heat when guests arrive, this recipe fits the bill.
Plus, Veggie Stuffed Mushrooms are so good. Like, hide the leftovers under the kale so no one else eats them good.
I've made a meal out of a few stuffed mushrooms and a side salad more times than I can remember.
Give this a try and I think it will become one of your favorite mushroom recipes.
Step By Step
For the full recipe with measurements, see the recipe card at the bottom of the post.
First, preheat the oven to 400 degrees.
Clean the mushrooms with a clean damp cloth or damp paper towel and place them on a parchment-lined baking sheet, stem side down. Cook for 6 minutes.
Remove from the oven and place on paper towels to drain.
Next, gather your ingredients for the filling. You will need avocado oil, red onion, sun-dried tomatoes, garlic, cream cheese, and Parmesan cheese.
Heat the avocado oil in a skillet. Add the onion and cook for 6 minutes. Add the sun-dried tomatoes and cook for another two minutes.
Finally, add in garlic and season to taste with salt and pepper. Cook for another 30 seconds.
Remove from heat and add the mixture, along with the cream cheese, to a food processor.
Pulse until combined and spoon the mixture into the mushroom caps. Top with Parmesan cheese and broil for 3 to 5 minutes.
Top with parsley and serve warm.
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Frequently Asked Questions
Can You Make Stuffed Mushrooms Ahead of Time?
Yes, you can make these mushrooms a day or two ahead of time.
Store the stuffed mushrooms covered tightly in the refrigerator. When you are ready to eat, just pull them out of the fridge and bake them.
Can Stuffed Mushrooms Be Reheated?
Yes! Once cooked, these stuffed mushrooms will keep in the fridge for about three days. To reheat, cover and cook for about 15 minutes until heated through.
Can Stuffed Mushrooms Be Frozen?
Yes. Cooked stuffed mushrooms can be frozen. To freeze, allow them to cool completely. Place on a parchment lined baking sheet and cover.
Freeze until solid. Transfer to a freezer-safe dish and store for up to three months.
Tips for Making Veggie Stuffed Mushrooms
- Don't skip transferring the mushrooms to a paper towel after the first cook. (Before stuffing.) The first time I made stuffed mushrooms, I didn't think there was any excess liquid and almost skipped this step. Boy, was I wrong! A few minutes later, the paper towels were completely saturated.
- These stuffed mushrooms may be made up to a day ahead of time. Keep them covered in the refrigerator until you are ready to bake them.
- Olive oil may be used in place of avocado oil.
Variations
- If you buy mushrooms with the stems on trim the stems and dice. Cook with the onions for 2 to 3 minutes. This will make for "meatier" vegetarian stuffed mushroom caps.
- In place of the cream cheese, use sour cream.
- Sauté’ 1 cup of baby spinach. Use a clean dish towel and squeeze out excess moisture. Chop fine. Add to the sun-dried tomato mixture.
- Omit the cheese and instead top the mushrooms with gluten-free breadcrumbs.
- To make Vegan Stuffed Mushrooms, use vegan cream cheese. (I am a big fan of the Kite Hill brand.) Use either vegan cheese on top or omit the cheese topping and use breadcrumbs.
More Vegetarian Recipes to Try
- If you are looking for another vegetarian appetizer that people go crazy for, these Halloumi Kebabs fit the bill.
- This Avocado Hummus is a snack that you will find yourself craving again and again. It works just as well as an appetizer and tends to disappear quickly!
- Like big flavors? This Homemade Pimento Cheese really delivers!
- Looking for a cheese dip with real food ingredients? It doesn't get much better than this Homemade Queso Dip.
Vegetarian Stuffed Mushrooms
Ingredients
- 12 ounces mushroom caps
- 1 tablespoon avocado oil or oil of choice
- 1 cup chopped red onion
- ⅓ cup sun-dried tomatoes chopped fine
- 1 tablespoon minced garlic more or less to taste
- Salt and Pepper to taste
- 4 ounces cream cheese softened
- ¼ cup parmesan cheese rennet free
- ¼ cup parsley chopped
Instructions
- Preheat oven to 400 degrees.
- Clean the mushrooms with a clean damp cloth.
- Line a baking sheet with parchment paper.
- Place mushroom caps, stem side down, on the prepared baking sheet.
- Cooking for 6 minutes.
- Remove from oven and transfer to paper towels to drain. Turn the oven to broil.
- Meanwhile, heat the avocado oil in a skillet.
- Add onion and saute for 6 minutes. Add sun-dried tomatoes and cook for two more minutes. Add garlic and season to taste with salt and pepper. Cook for 30 seconds.
- Remove from heat and transfer to a food processor. Add cream cheese and pulse until well combined. (If you don’t have a food processor you can mix by hand.)
- Spoon the mixture into the mushroom caps and place on the parchment lined baking sheet. Top with parmesan cheese.
- Broil for 3 to 5 minutes, until the cheese is melted and lightly browned.
- Top with parsley and serve warm.
Notes
Tips for Making Veggie Stuffed Mushrooms
- Don't skip transferring the mushrooms to a paper towel after the first cook. (Prior to stuffing.) The first time I made stuffed mushrooms, I didn't think there was any excess liquid and almost skipped this step. Boy, was I wrong! A few minutes later, the paper towels were completely saturated.
- These stuffed mushrooms may be made up to a day ahead of time. Keep them covered in the refrigerator until you are ready to bake them.
Variations for Vegetarian Stuffed Mushroom Caps
- Buy mushrooms with the caps on. Trim the stems and dice. Cook with the onions for 2 to 3 minutes.
- In place of the cream cheese, use sour cream.
- Sauté’ 1 cup of baby spinach. Use a clean dish towel and squeeze out excess moisture. Chop fine. Add to the sun-dried tomato mixture.
- Omit the cheese and instead top the mushrooms with gluten-free breadcrumbs.
- To make Vegan Stuffed Mushrooms, use vegan cream cheese. (I am a big fan of the Kite Hill brand.) Use either vegan cheese on top or omit the cheese topping and use breadcrumbs.
Nutrition
Other Vegetarian Appetizers to Try:
- This Chunky Avocado Salsa from Cookie and Kate looks absolutely amazing!
- These Summer Rolls from Vegan Heaven are light and fresh.
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wow, it looks delicious, i like this dish.