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!
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 risotto, mushroom sauce and vegetarian mushroom stroganoff.
Ingredients You Need:
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.
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.
- 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 at 400°F 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.
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.
Recipe FAQ
If you use gluten-free breadcrumbs then you can make them gluten-free.
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.
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.
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.
More Vegetarian Appetizers
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Vegetarian Stuffed Mushrooms
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
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