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    Home » Appetizers

    Vegetarian Stuffed Mushrooms

    Published: Apr 20, 2021 Updated: Apr 20, 2021 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Vegetarian Stuffed Mushrooms

    The most delicious vegetarian stuffed mushrooms stuffed with cream cheese and fresh herbs, topped with buttery breadcrumbs and baked. A fabulous vegetarian appetizer or main course!

    Vegetarian stuffed mushrooms on a white plate.

    These vegetarian stuffed mushrooms are every bit as good as you would get in a gourmet restaurant, and so easy to make at home.

    They work wonderfully as an appetizer for a fancy dinner party, and just as well as a main course with something delicious on the side like a Greek salad.

    They keep extremely well and are just as good reheated, so even if you’re not cooking for a crowd, you can make these anytime and enjoy them over a few days.

    For more delicious stuffed appetizers, also check out our baked jalapeño poppers. And if you love mushrooms check out our mushroom pasta, mushroom risotto, mushroom sauce and vegetarian mushroom stroganoff.

    Ingredients You Need:

    Photo of the ingredients needed to make vegetarian stuffed mushrooms.

    Ingredient Notes

    • Large mushrooms – any large mushrooms like portobello mushrooms or any other type of large mushroom will work fine here. You just want them to be able to hold a filling, so it’s great if they have an edge to them that can hold the filling. If they are too flat then the filling will just spill right off the sides. If you want to serve these stuffed mushrooms as a finger food for a party, then you can also use smaller mushrooms like cremini mushrooms, you will just use a lot more of them.
    • Spring onions – these are also known as green onions, scallions or salad onions.
    • Cream cheese – a firmer brick style cream cheese works great for this. A tub style spreadable cream cheese doesn’t work as well as it makes the filling very soft.
    Vegetarian stuffed mushrooms on a white plate.

    How To Make Vegetarian Stuffed Mushrooms

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Remove the stems from the mushrooms.
    Mushrooms with stems removed on a wooden board.
    • Cut the cream cheese into cubes and add to the food processor along with mushroom stems, crushed garlic, lemon juice, garlic powder, onion powder, smoked paprika and salt. Process together until well mixed.
    Collage of two photos showing ingredients added to food processor and processed.
    • Transfer the cream cheese mixture to a bowl and add in chopped spring onions and chopped basil. Mix together.
    Two photo collage showing spring onions, fresh chopped basil added to cream cheese mix in mixing bowl and mixed together.
    • Place the mushrooms onto a grill rack above a baking sheet. Stuff them with the cream cheese filling.
    Two photo collage showing mushrooms on a grill rack and then stuffed with cream cheese filling.
    • Add breadcrumbs to a bowl. Add melted butter and mix it in with the breadcrumbs so that they are all lightly coated with the butter.
    Two photo collage showing melted butter added to breadcrumbs and mixed in.
    • Sprinkle the breadcrumbs on top of the stuffed mushrooms.
    • Place into the oven to bake at 400°F for 15-20 minutes until the breadcrumbs are golden and crispy on top.
    Two photo collage showing stuffed mushrooms before and after baking.
    • Serve them topped with a sprinkle of ground black pepper and fresh chopped basil.
    Vegetarian stuffed mushrooms on a white plate.

    Recipe Success Tips

    Don’t soak the mushrooms in water. It’s okay to give them a quick rinse under the tap and then wipe them off with a damp cloth or paper towel. But you don’t want to leave them to soak as they can absorb water and get soggy.

    Use a grill rack over a baking sheet. Place a grill rack on top of a baking sheet. This allows any excess water from the mushrooms to drip off as they bake.

    Vegetarian stuffed mushroom cut in half on a white plate.

    Recipe FAQ

    Can you make these stuffed mushrooms gluten-free?

    If you use gluten-free breadcrumbs then you can make them gluten-free.

    Can you make these ahead?

    You can make these stuffed mushrooms up to the point that you would bake them, and then cover and refrigerate for up to 24 hours before baking and serving.

    How to store stuffed mushrooms?

    Keep leftover mushrooms stored in the fridge for 3-4 days. You can enjoy them cold or reheat in the microwave. They keep really well and taste wonderful either cold or reheated.

    Can you freeze them?

    It’s best to freeze them before baking. So make them up to the point that you would bake them and then instead of baking, freeze them for up to 3 months. Bake them directly from frozen, allowing a few extra minutes of baking time.

    Half a stuffed mushroom on a fork.

    More Vegetarian Appetizers

    1. Baked Jalapeño Poppers
    2. Zucchini Fritters
    3. Baked Spinach Dip
    4. Baba Ganoush
    5. Potato Fritters

    Did you make this recipe? Be sure to leave a comment and rating below.

    Vegetarian stuffed mushrooms on a white plate.

    Vegetarian Stuffed Mushrooms

    The most delicious vegetarian stuffed mushrooms stuffed with cream cheese and fresh herbs, topped with buttery breadcrumbs and baked. A fabulous vegetarian appetizer or main course!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 12
    Calories: 163kcal
    Author: Alison

    Ingredients

    • 12 Large Mushrooms
    • 16 ounces Cream Cheese Full Fat, Brick Style
    • 1 Tbsp Lemon Juice
    • 4 Cloves Garlic Crushed
    • ¼ tsp Garlic Powder
    • ¼ tsp Onion Powder
    • ¼ tsp Smoked Paprika
    • 1 tsp Salt
    • ¼ cup Spring Onions Green Onions/Scallions/Salad Onions
    • ¼ cup Fresh Basil Chopped
    • ½ cup Breadcrumbs
    • 1 Tbsp Butter Melted
    US Customary – Metric

    Instructions

    • Preheat the oven to 400°F (200°C). Remove the stems from the mushrooms.
    • Cut the cream cheese into cubes and add to the food processor along with mushroom stems, crushed garlic, lemon juice, garlic powder, onion powder, smoked paprika and salt. Process together until well mixed.
    • Transfer the cream cheese mixture to a bowl and add in chopped spring onions and chopped basil. Mix together.
    • Place the mushrooms onto a grill rack above a baking sheet. Stuff them with the cream cheese filling.
    • Add breadcrumbs to a bowl. Add melted butter and mix it in with the breadcrumbs so that they are all lightly coated with the butter.
    • Sprinkle the breadcrumbs on top of the stuffed mushrooms.
    • Place into the oven to bake for 15-20 minutes until the breadcrumbs are golden and crispy on top.
    • Serve them topped with a sprinkle of ground black pepper and fresh chopped basil.

    Notes

    1. Large mushrooms – any large mushrooms like portobello mushrooms or any other type of large mushroom will work fine here. You just want them to be able to hold a filling, so it’s great if they have an edge to them that can hold the filling. If they are too flat then the filling will just spill right off the sides. If you want to serve these stuffed mushrooms as a finger food for a party, then you can also use smaller mushrooms like cremini mushrooms, you will just use a lot more of them.
    2. Don’t soak the mushrooms in water. It’s okay to give them a quick rinse under the tap and then wipe them off with a damp cloth or paper towel. But you don’t want to leave them to soak as they can absorb water and get soggy.
    3. Use a grill rack over a baking sheet. Place a grill rack on top of a baking sheet. This allows any excess water from the mushrooms to drip off as they bake.
    4. Make Ahead: You can make these stuffed mushrooms up to the point that you would bake them, and then cover and refrigerate for up to 24 hours before baking and serving.
    5. Storing: Keep leftover mushrooms stored in the fridge for 3-4 days. You can enjoy them cold or reheat in the microwave. They keep really well and taste wonderful either cold or reheated.
    6. Freezing: It’s best to freeze them before baking. So make them up to the point that you would bake them and then instead of baking, freeze them for up to 3 months. Bake them directly from frozen, allowing a few extra minutes of baking time.

    Nutrition

    Serving: 1Stuffed Mushroom | Calories: 163kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 358mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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