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    Home » Recent Posts » Appetizers & Snacks

    Easy Vegetarian Stuffed Mushrooms in White Wine

    Published: Nov 1, 2022 · Updated: Nov 14, 2022 by Katy McAvoy

    I love when you share my recipes!

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    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. 

    Vegetarian stuffed mushrooms on a plate.
    Jump to:
    • Ingredients
    • How to Make Vegetarian Stuffed Mushrooms 
    • Recipe Tips 
    • Try These Vegetarian Snack and Appetizer Recipes  
    • FAQs and Substitutions 
    • More Delicious Recipes You’ll Love
    • Print the Recipe Card
    • Vegetarian Stuffed Mushrooms in White Wine

    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. 

    Ingredients

    Ingredients for vegetarian stuffed mushrooms.
    • Whole mushrooms (white, cremini, or baby bellas)
    • Butter
    • Panko breadcrumbs
    • Yellow onion
    • Cloves of garlic
    • Extra virgin olive oil
    • Fresh parsley
    • Fresh thyme
    • Salt
    • 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. 

    A pan full of toasted bread crumbs.

    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. 

    Sautéd 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.

    Herbs cooking in the mushroom mixture.

    Remove from heat. 

    Stir in toasted bread crumbs and Parmesan cheese. 

    Filling for the stuffed mushrooms.

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

    Pour wine into the bottom of  the dish. 

    White wine being poured into a pan filled with mushroom caps.

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

    A hand stuffing the mushrooms with filling.

    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.  

    Shredded cheese on top of the stuffed mushrooms.

    Bake uncovered for an additional 10 minutes. 

    Stuffed mushrooms covered with cheese, fresh from the oven.

    Serve your stuffed mushrooms warm. 

    Enjoy!

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

    Vegetarian stuffed mushrooms on a plate.

    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  

    Vegetarian Sheet Pan Nachos
    Vegetarian Nachos with Sweet Potatoes
    Easy Creamy Bean Dip
    Easy Creamy Bean Dip

    FAQs and Substitutions 

    Can I use dried herbs in this recipe? 

    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. 

    What can I use instead of white wine? 

    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. 

    What type of mushrooms should I use? 

    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.

    A plate full of vegetarian stuffed mushrooms.

    More Delicious Recipes You’ll Love

    • Vegan Mushroom Tacos
    • Easy Vegan Mushroom Tacos for a Quick Weekday Meal
    • Avocado Corn Salsa
    • Delicious Sweet and Summery Peach Pie Martini
    • White Wine Sangria with Peach Schnapps

    Print the Recipe Card

    Print

    Vegetarian Stuffed Mushrooms in White Wine

    Vegetarian Stuffed Mushrooms
    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 2 reviews

    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.

    • Author: Katy McAvoy
    • Prep Time: 15 min
    • Cook Time: 30 min
    • Total Time: 45 min
    • Yield: 8 mushrooms 1x
    • Category: Appetizers
    • Method: Oven
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    Units Scale
    • 8 large, whole mushrooms (white button or baby bellas)
    • 1 Tbsp butter
    • 3 Tbsp panko breadcrumbs
    • ½ cup onion, diced
    • 2 garlic cloves, minced
    • 2 Tbsp of olive oil
    • 1 Tbsp fresh parsley, finely chopped
    • 1 Tbsp fresh thyme, finely chopped
    • ½ tsp salt
    • ½ cup white wine
    • ⅓ cup Parmesan cheese, grated
    • ½ cup shredded mozzarella cheese

    Instructions

    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.

    Enjoy!

    Serve your stuffed mushrooms warm. (Not at room temperature.)

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

    Equipment

    Image of 8x8 Baking Dish

    8x8 Baking Dish

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    Image of Olive Oil

    Olive Oil

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    Image of Chef's Knife

    Chef's Knife

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    Keywords: stuffed mushrooms, vegetarian appetizer, mushroom appetizer, vegetarian mushrooms, thanksgiving appetizer, holiday appetizer

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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    I love when you share my recipes!

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jen Belmonte

      November 29, 2022 at 7:10 pm

      This recipe is a new favorite!! I made it for Thanksgiving and again for a football party. It's even great as a left-over, so I will definitely be making it ahead of time for get-togethers in the future!

      ★★★★★

      Reply
      • Katy McAvoy

        November 29, 2022 at 8:01 pm

        Yay! I'm so glad you liked it, Jen!

        Reply
    2. Kristi

      November 30, 2022 at 9:11 am

      Delicious! Simple to make. Easy to substitute gluten-free breadcrumbs to accommodate food allergies at our house. I love that this recipe uses the mushroom caps and stems. I know I will make this again and again for friends and family!

      ★★★★★

      Reply
      • Katy McAvoy

        November 30, 2022 at 5:55 pm

        Happy to know it works well with gluten free breadcrumbs!

        Reply

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

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