Vegetarian Stuffed Mushrooms Recipe

Introduction

These vegetarian stuffed mushrooms are a delicious and elegant appetizer or snack. Packed with a creamy spinach and cheese filling, they offer rich flavors that everyone will love. Perfect for entertaining or a simple family treat.

Ingredients

• 24 oz stemmed button mushrooms (baby portobello or plain white mushrooms)
• 1 TBSP unsalted butter
• 3-4 cloves garlic
• 2 cups fresh baby spinach
• 2 oz cream cheese
• ½ cup freshly grated sharp white cheddar cheese (packed)
• ½ tsp Italian seasoning
• ¼ tsp salt
• ⅛ tsp crushed red pepper flakes
• ⅛ tsp black pepper
• 3 TBSP panko breadcrumbs (optional, skip for gluten-free or keto)

Instructions

1. Step 1: Preheat oven to 375°F and line a baking sheet with foil or parchment paper. If you prefer not to line it, rub the sheet lightly with oil. Measure out all ingredients first for faster preparation.
2. Step 2: Clean mushrooms by gently dusting off the caps with a slightly damp paper towel. Remove the stems and set the caps hole-side up on your baking sheet.
3. Step 3: Rinse the mushroom stems well under water, then finely mince them. You should have about 2 cups of chopped stems.
4. Step 4: Pack fresh baby spinach into a measuring cup and then chop it finely on a cutting board by first cutting vertically, then horizontally.
5. Step 5: Peel and mince the garlic cloves.
6. Step 6: Melt butter in a large skillet over medium-high heat. Add the minced mushroom stems and garlic, sautéing for 2-3 minutes. Then add the chopped spinach and cook until wilted.
7. Step 7: Stir in the cream cheese, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Continue stirring until the cream cheese melts completely and the mixture is well combined.
8. Step 8: Remove the skillet from heat, then fold in the grated cheddar cheese.
9. Step 9: Taste the filling and adjust seasoning if needed.
10. Step 10: Spoon the spinach mixture evenly into each mushroom cap.
11. Step 11: Sprinkle panko breadcrumbs over the filled mushrooms for an optional crunchy topping.
12. Step 12: Bake at 375°F for 15-20 minutes, or until the filling is hot and melty and mushrooms are tender. Larger mushrooms might need a few extra minutes. Serve warm.
13. Step 13: Make ahead: Prepare stuffed mushrooms and refrigerate tightly covered with foil on a baking sheet or plate. Add breadcrumbs just before baking. Chilled mushrooms may need an additional 10-15 minutes in the oven or can thaw for 30 minutes prior to baking.

Tips & Variations

• For a gluten-free or keto option, skip the panko breadcrumbs or use crushed nuts instead.
• Add finely chopped walnuts or pecans to the filling for extra texture.
• Use fresh herbs like parsley or basil for an aromatic twist.
• Swap the cheddar cheese with mozzarella or feta for different flavors.

Storage

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F oven for about 10 minutes until warmed through. Avoid microwaving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, baby portobello mushrooms or cremini mushrooms work well. Just be sure to adjust baking time if mushrooms are larger or smaller than button mushrooms.

Can I prepare the filling in advance?

Absolutely. You can make the filling a day ahead and store it in the refrigerator. Just fill the mushrooms and bake when ready to serve.

Vegetarian Stuffed Mushrooms Recipe

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4.6 from 129 reviews

Delicious and easy-to-make Vegetarian Stuffed Mushrooms featuring a flavorful filling of sautéed mushroom stems, garlic, spinach, cream cheese, and sharp cheddar, topped with optional crispy panko breadcrumbs and baked to perfection. Perfect as an appetizer or side dish, these stuffed mushrooms are savory, satisfying, and vegetarian-friendly.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 servings (2 mushrooms per serving) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushrooms

• 24 oz stemmed button mushrooms (baby portobello or plain white mushrooms)

Filling

• 1 TBSP unsalted butter
• 3–4 cloves garlic, minced
• 2 cups fresh baby spinach, chopped
• 2 oz cream cheese
• ½ cup freshly grated sharp white cheddar cheese (packed)
• ½ tsp Italian seasoning
• ¼ tsp salt
• ⅛ tsp crushed red pepper flakes
• ⅛ tsp black pepper

Topping (Optional)

• 3 TBSP panko breadcrumbs (skip for gluten-free + keto)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with foil or parchment paper. If you prefer not to line the pan, lightly rub it with oil to prevent sticking.
2. Prepare Mushrooms: Clean the mushroom caps by gently wiping them with a slightly damp paper towel to remove dirt. Remove and set aside the stems. Place the mushroom caps hole side up on the prepared baking sheet.
3. Chop Stems: Rinse the mushroom stems to clean them thoroughly and then finely mince them. You should have about 2 cups of chopped stems.
4. Prepare Spinach: Pack the fresh baby spinach leaves into a measuring cup, then transfer to a cutting board. Roll into a compact pile and finely chop both vertically and horizontally to create small pieces.
5. Minced Garlic: Peel and mince 3-4 cloves of garlic finely.
6. Sauté Filling Base: Melt 1 tablespoon of unsalted butter in a large pan or skillet over medium-high heat. Add the minced mushroom stems and garlic. Sauté for 2-3 minutes until fragrant and softened.
7. Add Spinach: Add the chopped spinach to the pan and cook until wilted, stirring occasionally.
8. Mix in Cream Cheese and Seasonings: Stir in cream cheese, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Continue stirring until the cream cheese melts and combines evenly.
9. Add Cheddar Cheese: Remove the pan from heat and fold in the freshly grated sharp white cheddar cheese until evenly distributed in the mixture.
10. Taste and Adjust: Taste the filling and adjust the seasoning if necessary, adding more salt or pepper to your preference.
11. Stuff Mushrooms: Spoon the prepared spinach and cheese filling generously into each mushroom cap.
12. Add Topping: Sprinkle panko breadcrumbs on top of the stuffed mushrooms if using for an optional crispy crust.
13. Bake: Bake in the preheated oven at 375°F for 15-20 minutes or until the filling is hot and melty and mushrooms are tender. Larger mushrooms may require a few more minutes – check for doneness before serving.
14. Make Ahead Instructions: These mushrooms can be stuffed ahead of time and refrigerated for a few hours or overnight. Keep them tightly wrapped with foil on a baking sheet or plate. Add the panko topping just before baking. If chilled, allow them to sit at room temperature for 30 minutes before baking or extend baking time by 10-15 minutes.

Notes

• For a gluten-free or keto-friendly version, omit the panko breadcrumbs topping.
• Ensure mushrooms are wiped clean and not soaked in water to prevent sogginess.
• You can substitute sharp white cheddar with other melting cheeses like mozzarella or gouda for different flavor profiles.
• The recipe works well as an appetizer or side dish for vegetarian meals.
• To enhance flavor, you can add chopped herbs like parsley or thyme into the filling.
• Use fresh baby spinach for the best texture and taste; frozen spinach is not recommended.

Keywords: vegetarian stuffed mushrooms, baked stuffed mushrooms, spinach and cheese mushrooms, appetizer recipes, mushroom appetizers