Vegetarian Stuffed Mushrooms

5 from 2 votes

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!

Prep Time15

Cook Time15

Course: Appetizer

Cuisine: American

Diet: Vegetarian

Servings:

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

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.

Nutrition