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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/vegetarian-stuffed-mushrooms-recipe/