These vegetarian stuffed mushrooms are perfect for any party from birthdays to Thanksgiving!
While this post was originally published for Thanksgiving, I figured it was worth updating and republishing since my family’s famous vegetarian stuffed mushrooms are good ALL. YEAR. ROUND.
Stuffed mushrooms can be made so many different ways. Sausage and crab are both really popular. I have another friend who makes a mix of cream, cheese, red bell pepper, and green onions. And I personally love a stuffed portobello mushroom for dinner with plenty of pesto. YUM! But these particular bad boys are the perfect size for an appetizer. Most of them can be eaten with one bite – which is exactly what you want to grab at a party!
And of course, the best reward for cooking something delicious is a great class of wine, right?! I recently discovered Sonoma-Cutrer wines, specifically their Russian River Pinot Noir, and now I’m hooked! Seriously, we shot this around 12pm and it took all my willpower not to drink a full glass until the sun went down. So good!
Vegetarian Stuffed Mushrooms
- 2 (8oz) cartons of small white mushrooms
- 2 cloves of garlic
- 1/4 cup of finely chopped parsley
- 1/4 cup bread crumbs
- 1/4 cup of parmesan cheese
- 2 tbsp romano cheese
- 2 Tbsp pine nuts
- 3-4 tbsp olive oil (little by little)
- salt and pepper
- Clean the mushrooms with a wet paper towel. Twist the caps to remove the stems. Place the caps on a baking sheet.
- Put all of the stems in a food processor. Coarsely chop the stems.
- Mince the garlic cloves.
- Heat a tsp of olive oil in a saute pan over medium heat. Add the garlic and the chopped mushrooms stems.
- Roughly chop the parsley by hand or in the food processor.
- Once the mushrooms start to release moisture (around 2 minutes), add parsley to the pan.
- Add the pine nuts and breadcrumbs a few tablespoons at a time. You should also add more olive oil at this time to keep the mixture from getting too dry. Keep adding until it’s moist, without being too dry or too wet. Turn the heat off.
- After a few minutes of cooling, add parmesan and romano cheese. Stir to incorporate.
- Preheat the oven to 350 degrees.
- Take a small spoonful of filling and add it to one mushroom cap at a time. *I usually fill them conservatively at first, and then add more depending on how much filling I have left.
- Place all of the filled mushrooms on a lined baking sheet and bake for 20 minutes, or until the mushrooms are tender.
- Serve warm!
Have you made vegetarian stuffed mushrooms or do you usually add meat?
Bonus: these stuffed mushrooms also transport really easily! Just take them out of the oven slightly undercooked, and pop them in a pyrex. When you get to your location, heat them up for 5 minutes and then serve them right away. So easy!
What are your favorite Thanksgiving recipes?
You can easily make these a head of time - whether you're hosting the party or you're bringing them to someone else's house! Simply reheat them in the oven for about 5 minutes before serving! If you are serving this for a bigger group, just double (or triple!) the recipe!
You can easily make these a head of time - whether you're hosting the party or you're bringing them to someone else's house! Simply reheat them in the oven for about 5 minutes before serving!
If you are serving this for a bigger group, just double (or triple!) the recipe!