Get ready to elevate your dinner game with these 20 mouthwatering vegetarian stuffed mushroom recipes! Whether you’re a long-time fan of mushrooms or just looking for some inspiration in the kitchen, this collection has something for everyone. From classic combinations like spinach and feta to bold flavor pairings like Thai peanut tofu, each recipe showcases the versatility and deliciousness of this beloved ingredient.
In this article, we’ll dive into the world of stuffed mushrooms, exploring a wide range of flavors, textures, and cuisines. Whether you’re in the mood for something light and refreshing or hearty and comforting, these recipes are sure to satisfy your cravings and impress your friends and family.
Spinach and Feta Stuffed Mushrooms
Elevate your appetizer game with this flavorful and easy-to-make Spinach and Feta Stuffed Mushrooms recipe. Perfect for a quick gathering or a special occasion, these bite-sized treats are sure to please.
Ingredients:
– 12 large mushroom caps (button or cremini work well)
– 1/2 cup fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth and remove stems.
4. Stuff each mushroom cap with the spinach-feta mixture, dividing it evenly among the mushrooms.
5. Drizzle olive oil over the stuffed mushrooms and sprinkle with parsley.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is golden brown.
Cooking Time: 15-20 minutes
Creamy Garlic and Herb Stuffed Mushrooms
Elevate your appetizer game with these decadent stuffed mushrooms, bursting with creamy garlic goodness and fresh herb flavors.
Ingredients:
– 12 large mushroom caps (button or cremini work well)
– 2 cloves of garlic, minced
– 1/4 cup heavy cream
– 2 tablespoons butter
– 2 teaspoons chopped fresh parsley
– 1 teaspoon chopped fresh thyme
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté garlic in butter until fragrant.
3. Add heavy cream and bring to a simmer.
4. Remove from heat and stir in parsley and thyme. Season with salt and pepper.
5. Stuff each mushroom cap with the creamy garlic mixture.
6. Top with Parmesan cheese (if using).
7. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Quinoa and Black Bean Stuffed Mushrooms
Elevate your appetizer game with these flavorful and nutritious stuffed mushrooms, packed with quinoa, black beans, and savory spices.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 cup cooked quinoa
– 1 cup cooked black beans
– 1/2 cup chopped red onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, chopped cilantro, or diced tomatoes for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix quinoa, black beans, red onion, garlic, cumin, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth and fill each cap with the quinoa mixture, mounding slightly.
4. Drizzle olive oil over the mushrooms and place on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until mushrooms release their liquid and the filling is heated through.
6. Serve warm, garnished with optional toppings if desired.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Pesto Stuffed Mushrooms
Elevate your appetizer game with these flavorful and aromatic mushrooms filled with a savory blend of sun-dried tomatoes, pesto, and gooey cheese.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup pesto
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together sun-dried tomatoes, pesto, and Parmesan cheese.
3. Stuff each mushroom cap with the tomato-pesto mixture, dividing it evenly among the caps.
4. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper to taste.
5. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
6. Garnish with fresh parsley leaves and serve warm.
Cooking Time: 15-20 minutes
Cheesy Broccoli and Cheddar Stuffed Mushrooms
Elevate your appetizer game with this creamy, cheesy, and veggie-packed recipe. Perfect for a quick snack or as part of a larger spread.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 2 cups broccoli florets
– 1 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté broccoli and garlic in olive oil until tender.
3. In a separate bowl, mix cooked broccoli with cheddar cheese, Parmesan cheese, salt, and pepper.
4. Stuff each mushroom cap with the broccoli-cheese mixture, dividing it evenly among the caps.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Wild Rice and Cranberry Stuffed Mushrooms
Elevate your appetizer game with this savory and sweet take on stuffed mushrooms. The combination of nutty wild rice, tart cranberries, and earthy mushrooms is a match made in heaven.
Ingredients:
– 12 large mushroom caps (such as cremini or portobello)
– 1 cup cooked wild rice
– 1/2 cup fresh or frozen cranberries
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix cooked wild rice, cranberries, olive oil, onion, garlic, and thyme.
3. Stuff each mushroom cap with the wild rice mixture, filling to the top.
4. Season with salt and pepper to taste. If using cheese, sprinkle on top of mushrooms.
5. Bake for 20-25 minutes or until mushrooms are tender and filling is golden brown.
Cooking Time: 20-25 minutes
Caramelized Onion and Goat Cheese Stuffed Mushrooms
Elevate your appetizer game with this flavorful combination of sweet caramelized onions, tangy goat cheese, and earthy mushrooms. This recipe is perfect for a dinner party or special occasion.
Ingredients:
– 12 large mushroom caps (such as cremini or shiitake)
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup goat cheese, crumbled
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 1/4 teaspoon paprika (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, caramelize the onions over medium-low heat for 20-25 minutes, stirring occasionally.
3. Add garlic and cook for an additional minute.
4. Stuff each mushroom cap with a spoonful of caramelized onions, followed by a sprinkle of goat cheese and parsley.
5. Season with salt, pepper, and paprika (if using).
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is golden brown.
Cooking Time: 35-40 minutes
Mediterranean Stuffed Mushrooms with Olives and Feta
Elevate your snacking game with these flavorful mushrooms filled with the Mediterranean’s finest ingredients – Kalamata olives, crumbly feta cheese, and fresh parsley.
Ingredients:
– 12 large mushroom caps (button or cremini)
– 1/4 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/4 cup fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together olives, feta cheese, garlic, and parsley.
3. Brush mushroom caps with olive oil and season with salt and pepper.
4. Stuff each mushroom cap with the olive-feta mixture, dividing it evenly among the mushrooms.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
6. Serve warm, garnished with additional parsley if desired.
Cooking Time: 15-20 minutes
Roasted Red Pepper and Hummus Stuffed Mushrooms
Elevate your appetizer game with this flavorful and colorful dish that combines the earthiness of mushrooms with the creaminess of hummus. Perfect for a cozy night in or as an impressive party offering.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup roasted red pepper, diced
– 1/2 cup store-bought or homemade hummus
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together roasted red pepper, hummus, olive oil, and garlic.
3. Arrange mushroom caps on a baking sheet lined with parchment paper.
4. Spoon about 1 tablespoon of the red pepper-hummus mixture onto each mushroom cap.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Artichoke and Parmesan Stuffed Mushrooms
Elevate your appetizer game with this savory recipe featuring artichoke hearts, Parmesan cheese, and fresh thyme. Perfect for a quick and impressive gathering.
Ingredients:
– 12 large mushroom caps (button or cremini work well)
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 tablespoon butter, softened
– 1 clove garlic, minced
– 1 teaspoon fresh thyme leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine artichoke hearts, Parmesan cheese, olive oil, butter, garlic, and thyme.
3. Stuff each mushroom cap with the artichoke mixture, mounding slightly in the center.
4. Season with salt and pepper to taste.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Lentil and Walnut Stuffed Mushrooms
Elevate your snack game with this flavorful and nutritious recipe that combines the earthy taste of mushrooms, creamy lentils, and crunchy walnuts. Perfect for a quick and easy bite or as an impressive appetizer.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup cooked lentils
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked lentils, parsley, walnuts, and garlic.
3. Brush mushroom caps with olive oil and season with salt and pepper.
4. Divide the lentil mixture among the mushrooms, spooning it into the caps.
5. Top each mushroom with Parmesan cheese (if using).
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cook Time: 15-20 minutes
Balsamic Glazed Caprese Stuffed Mushrooms
Elevate your appetizer game with this flavorful combination of fresh mozzarella, juicy tomato, and earthy mushroom. This recipe brings together the classic Italian flavors of caprese salad in a new and exciting way.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stems removed
– 8 oz fresh mozzarella cheese, sliced
– 2 large tomatoes, diced
– 1/4 cup balsamic glaze
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together balsamic glaze and olive oil.
3. Stuff each mushroom cap with a slice of mozzarella cheese and a few pieces of diced tomato.
4. Drizzle the balsamic glaze mixture over the filling, making sure each mushroom is coated.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until mushrooms are tender and cheese is melted.
7. Garnish with fresh basil leaves and serve warm.
Cooking Time: 15-20 minutes
Thai Peanut Tofu Stuffed Mushrooms
Elevate your appetizer game with this flavorful and aromatic Thai-inspired dish. Crisp mushroom caps filled with a savory blend of tofu, peanuts, and spices will leave you wanting more.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 block firm tofu, drained and crumbled
– 2 tablespoons peanut butter
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 cup chopped peanuts
– 1/4 cup shredded coconut
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together tofu, peanut butter, soy sauce, honey, peanuts, coconut, cumin, salt, and pepper.
3. Stuff each mushroom cap with the tofu mixture, dividing it evenly among the caps.
4. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
6. Garnish with fresh cilantro leaves before serving.
Cooking Time: 20-25 minutes
Mexican-Style Stuffed Mushrooms with Corn and Black Beans
Experience the flavors of Mexico in this vibrant stuffed mushroom dish, packed with sautéed corn, black beans, and a hint of cumin.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stemmed
– 1 cup cooked black beans, warmed
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Shredded cheese (Monterey Jack or Cheddar), optional
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Stir in corn kernels and cumin; cook for 1-2 minutes.
4. Stuff each mushroom cap with the corn mixture, followed by black beans.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
7. Serve warm, garnished with shredded cheese if desired.
Cooking Time: 15-20 minutes
Pumpkin and Sage Stuffed Mushrooms
Elevate your fall gatherings with this savory and aromatic side dish that combines the flavors of roasted pumpkin, crispy sage leaves, and earthy mushrooms. This easy-to-make recipe is perfect for Thanksgiving or any other autumnal celebration.
Ingredients:
– 12 large mushroom caps (such as cremini or portobello)
– 1 small pumpkin (about 1 lb), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage leaves
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss pumpkin cubes with olive oil, garlic, salt, and pepper until coated.
3. Spread pumpkin mixture on a baking sheet and roast for 20-25 minutes or until tender.
4. Meanwhile, sauté mushroom caps in a skillet with a little olive oil until they release their moisture and start to brown.
5. Stuff each mushroom cap with roasted pumpkin mixture, chopped sage leaves, and Parmesan cheese (if using).
6. Place stuffed mushrooms on the baking sheet and bake for an additional 10-15 minutes or until golden brown.
Cooking Time: Approximately 40-50 minutes
Mushroom and Truffle Oil Stuffed Mushrooms
Elevate your appetizer game with these rich and earthy Mushroom and Truffle Oil Stuffed Mushrooms. Perfect for a dinner party or special occasion, these bite-sized morsels are sure to impress.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 2 tablespoons unsalted butter, softened
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon truffle oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together butter, Parmesan cheese, breadcrumbs, and garlic.
3. Stuff each mushroom cap with the mixture, dividing it evenly among the mushrooms.
4. Drizzle truffle oil over the stuffed mushrooms.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is golden brown.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Avocado and Lime Stuffed Mushrooms
Elevate your appetizer game with this creative take on stuffed mushrooms. The creamy avocado, tangy lime, and earthy mushroom combination will leave you wanting more.
Ingredients:
– 12 large mushroom caps (button or cremini)
– 2 ripe avocados, mashed
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mashed avocado, lime juice, olive oil, garlic, salt, and pepper.
3. Stuff each mushroom cap with the avocado mixture, dividing it evenly among the mushrooms.
4. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until the mushrooms are tender and the filling is lightly browned.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Curried Chickpea Stuffed Mushrooms
Elevate your snack game with these aromatic and savory Curried Chickpea Stuffed Mushrooms. The combination of sautéed onions, garlic, and curry powder pairs perfectly with the earthy flavor of mushrooms.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stemmed
– 1/2 cup cooked chickpeas
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tsp curry powder
– 1/4 cup breadcrumbs
– 1 tbsp olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated cheddar cheese (for an extra burst of flavor)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, sauté onions and garlic until softened. Add curry powder and cook for 1 minute.
3. Mix in cooked chickpeas and breadcrumbs.
4. Stuff each mushroom cap with the curried chickpea mixture.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is golden brown.
Cooking Time: 15-20 minutes
Zucchini and Ricotta Stuffed Mushrooms
Elevate your appetizer game with this flavorful and visually appealing recipe that combines the earthy taste of mushrooms with the freshness of zucchini and creaminess of ricotta.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 2 medium zucchinis, finely chopped
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine zucchini, ricotta, Parmesan, garlic, salt, and pepper. Mix well.
3. Stuff each mushroom cap with the zucchini-ricotta mixture, mounding it slightly.
4. Drizzle tops with olive oil and sprinkle with chopped parsley if desired.
5. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Pesto and Pine Nut Stuffed Mushrooms
Elevate your appetizer game with these flavorful and elegant stuffed mushrooms. A perfect combination of creamy pesto, crunchy pine nuts, and earthy mushrooms will delight your guests.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/4 cup pesto
– 2 tablespoons pine nuts, toasted
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together pesto, garlic, and pine nuts.
3. Arrange mushroom caps on a baking sheet lined with parchment paper.
4. Divide the pesto mixture evenly among the mushrooms, spooning it into the caps.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is lightly browned.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to delight your taste buds with these 20 delicious vegetarian stuffed mushroom recipes! From classic combinations like spinach and feta, creamy garlic and herb, and cheesy broccoli and cheddar, to more adventurous options like Thai peanut tofu, Mexican-style corn and black beans, and Mediterranean olives and feta, there’s something for everyone. These flavorful and nutritious dishes are perfect for a quick weeknight dinner or special occasion. Whether you’re a mushroom lover or just looking for new recipe inspiration, these stuffed mushrooms are sure to please.
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