Name: Vegetarian Stuffed Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 20 large white mushrooms; 1 small red bell pepper, finely chopped; 1/4 cup roasted red pepper, finely chopped; 1 medium onion, finely chopped; 2 green onions, finely chopped; 1/2 tsp dried oregano; 1/2 cup breadcrumbs; 1/3 cup grated Parmesan cheese; 2 tbsp fresh parsley, chopped; 2 tbsp olive oil; Salt, to taste; Black pepper, to taste

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Vegetarian Stuffed Mushrooms are the perfect light appetizer or side dish that doesn’t sacrifice flavor. These tender mushroom caps are filled with a savory mixture of sautéed veggies, herbs, breadcrumbs, and a touch of Parmesan for that irresistible golden top. I love how quick they are to make, and they always feel a little fancy—even though they’re incredibly simple.

Why You’ll Love This Recipe

I love this recipe because it’s healthy, flavorful, and totally satisfying without being heavy. These mushrooms come together in just 30 minutes, making them ideal for entertaining or weeknight dinners. The filling has the perfect balance of freshness from the parsley, richness from the olive oil, and depth from the roasted red pepper. They’re vegetarian-friendly, and nobody ever misses the meat. Vegetarian Stuffed Mushrooms

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large white mushrooms
Red bell pepper
Roasted red pepper (chopped)
Medium onion
Green onions
Oregano
Breadcrumbs
Parmesan cheese (grated)
Fresh parsley
Olive oil
Salt
Black pepper

Directions

I preheat the oven to 400°F (200°C) and clean the mushrooms, carefully removing the stems.
I place the mushrooms stem side down on a baking sheet and bake them until they release their liquid, then transfer them to paper towels to absorb any extra moisture.
I finely chop about half of the mushroom stems, then chop the onion, green onions, bell pepper, roasted red pepper, and parsley.
I heat olive oil in a skillet and sauté the mushroom stems, fresh red pepper, roasted red pepper, onions, and green onions with oregano, salt, and pepper for about 5 minutes until tender.
I transfer the mixture to a bowl and let it cool slightly before stirring in the parsley, breadcrumbs, and Parmesan.
I place the mushrooms stem side up back on the baking sheet and fill each cap generously with the stuffing mixture.
I bake for 15 minutes, until the tops are golden and the mushrooms are tender.
I serve them warm, either as an appetizer or alongside a main course.

Servings and timing

This recipe makes about 10 servings, depending on the size of the mushrooms and how generously I fill them. Prep time takes 15 minutes, and bake time is another 15 minutes, so the total time is just 30 minutes from start to finish.

Variations

Cheese Swap: I sometimes use goat cheese or feta instead of Parmesan for a creamier or tangier twist.
Spicy Version: I add crushed red pepper flakes to the filling for a little heat.
Nutty Crunch: I mix in some chopped toasted walnuts or pine nuts for texture.
Vegan Option: I skip the Parmesan or use a plant-based alternative.
Mushroom Mix: I use baby bella or cremini mushrooms for a deeper, earthier flavor.

Storage/Reheating

I store any leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F for about 10 minutes or until warmed through. I avoid microwaving, since it can make them soggy. They also taste great cold or at room temperature for a quick snack. Vegetarian Stuffed Mushrooms

FAQs

Can I make these ahead of time?

Yes, I often prep the filling and stuff the mushrooms ahead of time. I just cover and refrigerate them until I’m ready to bake.

What mushrooms are best for stuffing?

I use large white mushrooms or cremini mushrooms. They’re sturdy enough to hold the filling and bake evenly.

Can I freeze stuffed mushrooms?

I don’t recommend freezing them after baking, as the texture changes. But I can freeze the unbaked stuffed mushrooms, then bake them straight from frozen (just add a few extra minutes).

How do I keep the mushrooms from getting soggy?

I always pre-bake the mushroom caps to release moisture and pat them dry before stuffing. This keeps the final dish from being watery.

Are these filling enough for a meal?

They can be, especially if I serve them with a grain salad or pasta. But I usually make them as an appetizer or veggie side.

Conclusion

Vegetarian Stuffed Mushrooms are one of my favorite go-to dishes when I want something quick, light, and full of flavor. They’re simple enough for everyday meals but elegant enough for entertaining. With their crispy tops and tender filling, they’re always a hit on the table—no one ever guesses they’re so easy to make.