These Italian Vegetarian Stuffed Mushrooms are simple, fresh, and bursting with yummy, savory flavor from fresh herbs, shallots, garlic, and parmesan cheese. They’re easy to assemble ahead of time and great as a vegetarian dinner paired with a salad and crusty bread, or served as a party appetizer.
I just love mushrooms. I love the earthy flavor and the texture. When I was little, I didn’t like them, so I feel like I’m making up for lost time as an adult. And I’m trying my hardest to get my toddler to like them, too (so far, so good- she loved these!).
I especially like mushrooms as an alternative to meat in vegetarian recipes. They’re “meaty” and hearty, so they’re the perfect substitute. Chop them up finely to use instead of ground beef (I do this with Greek Spaghetti), or grill up a large portobello mushroom in place of a burger and throw it in a bun. Or, substitute half of the meat with chopped mushrooms in things like meatballs, burgers, or bolognese sauces. Yum!
Plus, mushrooms are SUPER good for you– they have vitamin D (so they’re great to eat in the winter when you don’t get a lot of sunshine) and all kinds of important vitamins and minerals.
I used small portobello mushrooms for this, but you can use any kind of “stuffable” mushroom you want. Mushrooms that are about 2 inches in diameter work best- anything smaller will be hard to stuff. Oyster mushrooms and the like won’t work, since you can’t stuff them. And although I’ve never tried it, I don’t think this is the right recipe for larger portobello mushrooms, since they will take a lot longer to cook.
Be sure to get mushrooms with the stems attached. You’ll actually remove the stems from the mushroom caps, cut off and discard the tough end, and chop up and use the rest of the stem as part of the stuffing.
It’s super easy to make the stuffing for these vegetarian stuffed mushrooms. Just sauté the chopped mushroom stems with some finely diced shallots (or onions), minced garlic, and fresh parsley. Don’t turn the heat on too high- you don’t want the garlic to burn or the shallots to brown. You just want the ingredients to soften and their flavors to marry together.
After sautéing, mix the mushroom shallot garlic parsley mixture with some breadcrumbs (just a half a cup), oregano (fresh or dried is fine), parmesan cheese (omit if you are making this vegan), and some salt and pepper. It won’t seem like a lot of filling, but since the mushrooms are fairly small, it should be more than enough.
Stuff each mushroom as full as you can- press the mixture into each cap and make sure it’s completely stuffed. You might have a bit of extra stuffing, or some might fall out the sides of the mushrooms. Don’t worry about it- any extra that falls off bakes in the pan with everything else, creating deliciously crunchy bits! You won’t want to waste ANY of this delicious stuffing.
After stuffing the mushrooms, drizzle them with some olive oil. At this point, you can bake them (covered at first, then uncovered so the stuffing gets nice and toasty). OR – and this is my favorite part about this recipe! – you can throw the assembled vegetarian stuffed mushrooms into the fridge and cook them up to a day later. I love things that can be made ahead of time!
One thing I forgot to mention- when you are prepping the mushrooms, don’t wash them. Instead, get a clean kitchen towel or paper towel and gently wipe off any dirt. Mushrooms are like sponges- if you wash them with water, they will absorb the water and the texture will be affected. You want the mushrooms to absorb delicious flavors as they bake, not plain water.
If you aren’t vegetarian, you could easily add a bit of sausage to the stuffing mix. I’d swap out the breadcrumbs for the sausage and keep everything else as is!
If you like this Italian Vegetarian Stuffed Mushrooms recipe, you’ll love these other vegetarian recipes with mushrooms: Mushroom and Cheddar Omelettes, Mushroom Brie Soup, and Quinoa, Mushroom, and Zucchini Veggie Burgers.
Here’s the printable recipe! Enjoy :-)
Italian Vegetarian Stuffed Mushrooms
- 12 whole mushrooms about 2 inches in diameter (I used small portobello mushrooms)
- 1/4 cup extra-virgin olive oil divided
- 1/4 cup finely diced shallots or onion
- 2 cloves garlic minced
- 3 tablespoons chopped fresh parsley plus more for garnish
- 1/2 cup breadcrumbs
- 1/4 cup fresh grated parmesan cheese see notes
- 1/2 teaspoon dried oregano or 1 teaspoon finely chopped fresh
- kosher salt and black pepper to taste
- Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel. Don't wash them with water, as this will affect their texture.
- Remove the stems from the mushrooms. Cut off and discard the tough ends. Finely chop the stems.
- Heat a skillet (I used nonstick) over medium heat. Add 2 tablespoons olive oil.
- Add the shallots, garlic, mushrooms, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes.
- In a medium bowl, mix the sautéed mushroom mixture with the breadcrumbs, parmesan cheese, oregano, and salt + pepper to taste.
- Place the mushrooms in a baking dish. Stuff them with the mixture, pressing down to get as much in as possible. Use ALL the stuffing- some of it may not fit and fall off the sides, this is OK!
- Drizzle the remaining two tablespoons olive oil on top of the stuffed mushrooms.
- Cover the baking sheet with foil. (At this point, you can refrigerate the mushrooms for up to a day to be baked later.)
- Bake at 375 degrees for 20 minutes. Remove foil and bake 10-15 more minutes, until mushrooms are golden and bubbling.
- Serve hot or warm.
- For a vegan option, omit the parmesan cheese and add a little more salt.
- Parmesan cheese may not be suitable for strict vegetarian diets. If you prefer, you can use gruyere cheese as an alternative.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.