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Photo of three stuffed mushrooms on a white plate.

Vegetarian Stuffed Mushrooms

These simple Vegetarian Stuffed Mushrooms make the best easy appetizer! They are a decadent dish you can feel good about serving.
Course Appetizer, Vegetarian Main Course
Cuisine American, Gluten Free, Vegetarian
Keyword Vegetarian Stuffed Mushroom Recipe, Veggie Stuffed Mushrooms
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Calories 112kcal
Author Wendy Polisi


  • 12 ounces mushroom caps
  • 1 tablespoon avocado oil or oil of choice
  • 1 cup chopped red onion
  • 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
  • ¼ cup parsley chopped


  • 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.


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.


Calories: 112kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 112mg | Potassium: 345mg | Fiber: 2g | Sugar: 4g | Vitamin A: 415IU | Vitamin C: 6.1mg | Calcium: 65mg | Iron: 0.8mg