These vegetarian stuffed mushrooms are my favorite party trick whenever I need a crowd-pleasing appetizer that feels a little special (but takes such little effort to put together) – sounds too good to be true right? They’re packed with a savory mix of breadcrumbs, creamy cheese, crunchy walnuts, and a pop of sweetness from the cranberries. What I love most is how easy they are to throw together—just 10 minutes of prep, and the oven does the rest. Perfect for when guests are coming over or you just want a fun appetizer for yourself!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Make-Ahead Vegetarian Stuffed Mushrooms!
Seriously, these stuffed mushrooms are as easy as it gets! Just a few minutes of prep, and the oven does all the heavy lifting, leaving you with a tray of warm, savory bites that disappear faster than you can make them.
- Bite-sized appetizers. These mushrooms are the perfect snacks for parties and gatherings!
- Packed with flavor. These tiny bites are packed with a rich, umami flavor from the mushrooms, sweet cranberries, and a savory taste from the parmesan and cream cheese.
- Make it ahead. It’s a make-ahead and freezer-friendly recipe, making it even more convenient to make!
Love easy appetizers? Check out my sweet potato skins, air fryer nachos, buffalo cauliflower, vegetarian pinwheels and arepas con queso!
📋 Ingredients and notes
To make the vegetarian stuffed mushrooms, you’ll need mushrooms, garlic, yellow onions, breadcrumbs, cream cheese, olive oil, walnuts, fresh parsley, cranberries, dried thyme, kosher salt, and black pepper.
Variations & Substitutions
- Mushrooms. Opt for large mushrooms like white button mushrooms or cremini mushrooms, which are easier to stuff and have a nice, meaty texture.
- Breadcrumbs. Panko breadcrumbs give a great texture, but regular breadcrumbs can also be used. You can also use gluten-free breadcrumbs if needed.
- Cream cheese. You can substitute cream cheese with sour cream or ricotta cheese (or vegan versions of the same)
- Cranberries. Raisins or dried cherries will also work.
- Walnuts. You can also use chopped pecans or pine nuts.
- Dried thyme. Add ¼ teaspoon ground sage or rosemary.
- Fresh parsley. Swap it with oregano.
Make vegan stuffed mushrooms
To make this recipe vegan, swap parmesan with vegan parmesan and vegan cream cheese.
📖 How to make vegetarian stuffed mushrooms
Step 1:
Clean the mushrooms with a damp paper towel. Carefully remove the stems from the mushrooms and finely chop them. Hollow out the mushroom caps a little more if necessary to create space for the filling.
Step 2:
Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped mushroom stems, onions, and garlic. Sauté until the onions are translucent and the mushrooms have released moisture, about 5-7 minutes.
Step 3:
Remove from heat and stir in the breadcrumbs, Parmesan cheese, cream cheese, dried cranberries, chopped walnuts, thyme, pepper, and salt. Mix until everything is well combined.
Step 4:
Spoon the mixture into the mushroom caps, pressing gently to fill them generously.
Step 5:
Place the stuffed mushrooms on a baking sheet or in a baking dish. Drizzle a little olive oil over the tops of the mushrooms.
Step 6:
Bake in the oven for 20-25 minutes or until the mushrooms are tender and the tops are golden brown. Garnish with fresh parsley and serve warm as an appetizer or side dish!
Shruthi’s Top Tip
Don’t overfill the mushrooms. They will shrink a bit during baking, and the filling can spill out. Press the filling in firmly to maximize the amount you can fit.
- Soften the cream cheese beforehand to make mixing easier and ensure smooth, evenly incorporated veggie stuffing.
- Use a small spoon to carve out more space without damaging the mushrooms.
- Halfway through the baking time, rotate the tray to ensure even cooking and browning across all mushrooms.
👩🏽🍳 Troubleshooting FAQs
Absolutely! If you don’t have Parmesan on hand, you can use Asiago or even a sharp cheddar for a slightly different flavor. Just make sure it’s grated finely so it melts nicely into the filling.
Use a damp paper towel to gently wipe off any dirt. Avoid rinsing them under water as they tend to absorb moisture, which can make them soggy when cooked.
Yes! Just substitute the panko breadcrumbs with gluten-free breadcrumbs, and you’ll have the same great texture without any gluten.
Make sure to sauté the mushroom stems, onions, and garlic well to release excess moisture. Also, don’t overstuff the mushrooms, and give them space on the baking sheet to prevent steam buildup.
You can freeze them before baking. Just assemble the mushrooms, freeze them on a tray, and then transfer them to an airtight container. When ready to bake, pop them in the oven straight from the freezer—just add a few more minutes to the baking time.
🍴 How to serve stuffed mushrooms
Serve the stuffed mushrooms on a serving platter and garnish it with fresh parsley or thyme. Add dipping sauces on the side like basil aioli, broccoli pesto, or easy yogurt dip.
🍴Storage and reheating suggestions
Store cooked stuffed mushrooms in an airtight container in the refrigerator for up to 3-4 days.
Freeze unbaked mushrooms for up to 3 months. Cook from frozen and add 5 more minutes to the baking time.
🍴 More easy appetizer recipes
If you like this recipe, check out my other appetizer recipes:
Veggie Pinwheels
Sweet Potato Skins
Arepas Con Queso
Korean Corn Cheese
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Vegetarian Stuffed Mushrooms
Ingredients
- 24 large mushrooms, white button or cremini
- 2 tablespoons olive oil, plus extra for drizzling
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- ½ cup breadcrumbs, preferably panko for extra crunch
- ¼ cup grated Parmesan cheese
- ¼ cup cream cheese, softened
- ¼ cup dried cranberries, finely chopped
- ¼ cup walnuts, finely chopped and lightly toasted
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper, adjust to taste
- ½ teaspoon salt, adjust to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms with a damp paper towel. Carefully remove the stems from the mushrooms and finely chop them.
- Hollow out the mushroom caps a little more if necessary to create space for the filling.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped mushroom stems, onions, and garlic. Sauté until the onions are translucent and the mushrooms have released moisture, about 5-7 minutes.
- Remove from heat and stir in the breadcrumbs, Parmesan cheese, cream cheese, dried cranberries, chopped walnuts, thyme, pepper, and salt. Mix until everything is well combined.
- Spoon the filling into the mushroom caps, pressing gently to fill them generously.
- Place the stuffed mushrooms on a baking sheet or in a baking dish.
- Drizzle a little olive oil over the tops of the mushrooms.
- Bake in the oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Garnish with fresh parsley and serve warm as an appetizer or side dish.
Notes
- Opt for large mushrooms like white button or cremini, which are easier to stuff and have a nice, meaty texture.
- Panko breadcrumbs give a great texture, but regular breadcrumbs can also be used. You can also use gluten-free breadcrumbs if needed.
- You can substitute it with sour cream or ricotta cheese if you don’t have cream cheese.
- Add ¼ teaspoon ground sage for a more festive flavor.
- Press the filling into the mushroom caps firmly to ensure they hold together during baking. You can use a spoon or a small cookie scoop to help with this.
- If you like a crispy topping, consider broiling the mushrooms for an additional 1-2 minutes at the end of baking, but watch them closely to avoid burning.
- You can prepare the stuffed mushrooms a day in advance. Assemble them and store them in an airtight container in the refrigerator. Bake just before serving.
- You can substitute the walnuts with pecans.
