Full of melty cheeses and fresh herbs, this vegetarian stuffed mushrooms recipe is sure to be a hit the next time you’re entertaining friends or hosting a dinner party.
Stuffed mushrooms are an easy, crowd pleasing appetizer that can be prepped ahead of time and then cooked just before your guests arrive.
The meaty texture and buttery breadcrumbs in this vegetarian stuffed mushroom recipe makes it a great recipe for both vegetarians and meat lovers alike.
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.
- Whole mushrooms (white, cremini, or baby bellas)
- Panko breadcrumbs
- Yellow onion
- Cloves of garlic
- Extra virgin olive oil
- Fresh parsley
- Fresh thyme
- Dry white wine
- Parmesan cheese
- Mozzarella cheese
How to Make Vegetarian Stuffed Mushrooms
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.
Store the leftover mushrooms in an airtight container in the refrigerator for up to 4 days.
- 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.
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FAQs and Substitutions
Yes! 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.
I like the flavor the wine imparts, and all of the alcohol bakes out while the mushrooms are in the oven. However, you can swap out the white wine for vegetable broth if you prefer.
Large white button mushrooms, cremini mushrooms, or baby bella mushrooms are the best mushrooms for this recipe. You need the stems of the mushrooms for the filling so using large portobello mushrooms - which have small stems and large caps - will lead to not enough mushrooms in the filling.