Easy Vegetarian Stuffed Mushrooms in White Wine

White wine adds a lot of flavor to these mushrooms. By baking them in white wine, the mushrooms absorb the bright flavor of the wine while all of the alcohol cooks out making these stuffed mushrooms something everyone can enjoy.

Choose a dry white wine for cooking the mushrooms, like sauvignon blanc or pinot grigio. A sweet wine like Mascato doesn’t work as well in this recipe. 

I love serving these stuffed mushrooms alongside my bacon-wrapped dates and whipped feta bruschetta for a hearty appetizer spread.

What's in Vegetarian Stuffed Mushrooms

• Whole mushrooms - Choose from white, cremini, or baby bella mushrooms
• Butter - Either unsalted or salted butter will work in this recipe.
• Panko breadcrumbs - Skip the traditional breadcrumbs in favor of bigger crunchier Panko breadcrumbs.
• Yellow onion - White onion and red onion also work well in this recipe.
• Garlic - Choose fresh cloves of garlic.
• Extra virgin olive oil - Use your favorite brand.
• Fresh parsley and fresh thyme - Fresh herbs give the best flavor. Substitute 1 teaspoon of dried thyme and 1 teaspoon of dried parsley for the fresh herbs in this recipe. When cooking, add in the dried herbs right away along with the veggies, instead of mid-way through. 
• Salt - Start with a small amount and adjust to taste.
• Dry white wine - Choose a pinot Grigio or sauvignon blanc. Skip the mascato and Riesling.
• Parmesan cheese - Freshly grated Parmesan cheese works best. Skip the parm in the green canister.
• Mozzarella cheese - Choose a block or shredded mozzarella cheese, not fresh buffalo mozzarella.

How to Make Vegetarian Stuffed Mushrooms (Step by Step)

Heat oven to 350. 

Clean any dirt off of the mushrooms using a damp paper towel and remove the stems. Set mushroom caps aside. 

Melt butter in a small skillet. Add breadcrumbs. Cook until breadcrumbs are toasted and turn brown. Remove from heat. Set aside. 

Finely dice the stems of the mushroom. Measure out 1 cup of diced mushroom stems. Discard the rest. 

Heat olive oil in a large nonstick skillet over medium heat. Add chopped mushroom stems, onion, and garlic. 

Cook for 3-4 minutes. 

Stir in parsley, thyme, and salt. Cook for 2-3 more minutes until the veggies are soft.

Remove from heat. 

Stir in toasted bread crumbs and Parmesan cheese. 

Place mushroom caps in an 8x8 inch baking dish, cap side (top) down. 

Pour wine into the bottom of  the dish. 

Spoon 1-2 teaspoon of the stuffing mixture into each cap, heaping them as full of filling as you’d like.

Cover the dish with aluminum foil and place in your preheated oven. 

Bake covered for 20 minutes. 

Remove the foil. Sprinkle the stuffed mushrooms with shredded mozzarella cheese, dividing the cheese evenly between the mushrooms.  

Bake uncovered for an additional 10 minutes. 

Serve your stuffed mushrooms warm. 

Enjoy!

Store the leftover mushrooms in an airtight container in the refrigerator for up to 4 days. 

Recipe Tips 

• Enjoy meat? These stuffed mushrooms make a delicious side dish for a main course of grilled steak or roast chicken.
• Make a large batch for your next party! Use the tools in my recipe card to easily double and triple this recipe to feed a crowd. 
• Speed up your dicing time by using a mini food processor to chop up the mushroom stems, onion, and garlic. 
• Prep this recipe by making the filling ahead of time. Stuff and bake the mushrooms an hour or two before your guests arrive. Cover the pan and keep in a warm oven until ready to serve. 

Try These Vegetarian Snack and Appetizer Recipes  

Looking for more vegetarian appetizers? Try my super easy 5 minute bean dip or whipped ricotta dip with honey. Or make these vegetarian sheet pan nachos or a batch of roasted garlic and white bean spread.

FAQs and Substitutions 

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