Creamy, umami, and perfectly filling, this recipe for Vegetarian Stuffed Mushrooms with herbs and cheese is one of our favorite Italian-inspired appetizers. Simply made with fewer than 10 ingredients, this easy starter will be ready for eating in just 45 minutes.
Table of Contents
About Stuffed Mushrooms Recipe
This is a simple, easy, and tasty recipe of baked mushrooms stuffed with a mixture of chopped mushroom stalks, herbs and cheese. Baked stuffed mushrooms are a quick & simple snack that does not require much cooking skills to prepare.
I am sharing the method which I use at home, but note that the recipe is highly customizable based on your own tastes. Feel free to jump below for even more ideas.
Also, while you can meal-prep these vegetarian stuffed mushrooms ahead of time up until the point of baking, you should serve them immediately after they come out of the oven lest they become soggy and less appetizing.
These cheesy baked mushrooms are excellent eaten alone, but they’re also quite tasty when dipped in the sauce of your choice. I love them with Tomato Ketchup, Mayo Dip, Cilantro Chutney, or Mint Chutney.
While we eat these stuffed mushrooms as an afternoon snack, this is a great recipe for a party. You can easily scale it up or down based on your needs, making it super simple to feed a crowd.
Ingredients & Substitutions
- White Button Mushrooms – I usually reach for white button mushrooms to shoot my recipes because they are ubiquitous. Feel free to sub in cremini mushrooms (a.k.a. Baby Bellas) if you prefer.
- Onion – Any color of onion will work here. You can also feel free to swap in shallots or leeks if you prefer.
- Garlic – Fresh cloves are best for flavor, but in a pinch you can use ¼ teaspoon ground garlic powder for each garlic clove.
- Dried Basil & Dried Oregano – These herbs are staples in Italian cuisine. Feel free to use fresh herbs if you prefer (just double the amount you use), or use a different blend per your tastes.
- Cheese of Choice – Processed cheese, cream cheese, cheddar, mozzarella, parmesan, gouda, havarti… the options are pretty much endless.
- Fresh Herbs/Scallion Greens/Chives (Optional) – Since brown or white mushrooms and white cheese make for a bland color palate, I prefer to add some fresh chopped herbs for a pop of color and fresh flavor.
- Olive Oil, Salt, & Pepper – Pantry staples are all that’s left! I told you this was a simple recipe. 🙂
How To Make Stuffed Mushrooms
Prep
1. First rinse and wipe dry 400 grams white button mushrooms. Slice off a bit of the muddy part of the stalks and discard them. Then just break each stalk from the mushrooms.
2. Keep the stalks as well as the mushroom caps aside. Optionally brush some olive oil lightly and evenly on all of the mushroom caps.
3. Chop off all the stalks finely. Also chop 1 medium onion and 4 to 5 medium garlic cloves.
You will need ⅓ cup chopped onions and 1 teaspoon finely chopped garlic.
Pro Tip: Make short work of chopping by using a food processor.
Make Mushroom Stuffing
4. Heat ½ to 1 tablespoon olive oil in a pan. Add 1 teaspoon finely chopped garlic.
5. Sauté the garlic for a few seconds on a low heat until they are fragrant. No need to brown them.
6. Then add ⅓ cup chopped onions.
7. Begin to sauté the onions on a low to medium heat. Keep stirring often while sautéing the onions.
8. Sauté till the onions become light golden or golden.
9. Now add the finely chopped mushroom stalks.
10. Mix very well and sauté on a medium heat. The mushrooms will initially release some moisture.
11. Sauté till the mushroom mixture is dry, with all the water evaporated.
12. Then add ½ to ¾ teaspoon crushed black pepper, ½ teaspoon dried basil and ¼ teaspoon dried oregano.
You can also add your choice of dried herbs or add fresh herbs.
13. Also season with salt as required.
14. Mix very well and switch off the heat. Check the taste and add more salt, black pepper, or herbs if required.
At this point you can add about 2 to 3 tablespoons of breadcrumbs to the stuffing if you like.
Let the mushroom stuffing become cool down enough to handle or work with.
Assemble and Bake Stuffed Mushrooms
15. Preheat your oven at 180° C/356 ° F for 15 to 20 minutes. As the oven preheats use a small spoon to place the stuffing in each mushroom cap.
16. Continue this way and use up all of the stuffing in all the mushroom caps. Fill them to the top.
Note that the stuffing will vary for each mushroom as each one will be of a different size.
17. Now top up with some grated cheese. You can use processed cheese, cheddar cheese or mozzarella cheese.
18. Grease a baking tray with some olive oil. You can also use butter instead of olive oil for greasing the baking tray. Place the stuffed mushroom caps on a baking tray.
Drizzle a bit of olive oil if you prefer on the stuffed mushrooms placed in the baking tray.
19. Keep the baking tray in the preheated oven. Bake at 180° C/356 ° F for 15 to 20 minutes.
20. You need to bake till the mushrooms shrink a bit in size and water starts releasing from them. The cheese will also melt and the color of the mushrooms will darken.
21. Allow to cool for a few minutes and then serve stuffed mushrooms hot as starter dish with any dip or chutney or sauce.
You can garnish with some spring onion greens or chives or fresh herbs while serving. Enjoy!
Expert Tips
These cheesy vegetarian stuffed mushrooms are simple to make, but keep a few things in mind:
- You can meal-prep the mushrooms up to the point of baking, then cover and keep them in the fridge for up to 1 day. Bake straight from the fridge when you’re ready to serve them.
- Do not serve the stuffed mushrooms after they cool down as they become too soggy and soft. Serve hot for best results.
- Use parchment paper for quick clean-up. Line your sheet pan with parchment, bake the mushrooms, then toss the paper in your compost. Easy, peasy!
- Try to use similarly sized mushrooms so they cook evenly.
FAQs
If you want to get ahead on party preparations, feel free to make the stuffing and assemble the mushrooms up to 1 day in advance. Just be sure that you don’t bake them until you’re ready to serve!
Any leftovers can be covered and kept in the fridge for an additional 1 to 2 days. Either reheat them in the toaster oven prior to serving, or feel free to chop them and turn them into a hot pasta sauce to give them new life.
Ooops! Sounds like one of two things happened:
a. You might not have cooked the filling long enough. Make sure to keep cooking until all the excess moisture has evaporated.
b. You might not have baked them long enough. Mushrooms have a high moisture content, so be sure to keep baking the stuffed ones until the shells have shrunk considerably. This means the water has had a chance to evaporate.
Most often, you can actually get away with just brushing away any dirt. Mushrooms are like sponges, so if you do wash them with water, make sure to not soak them. You should also dry them thoroughly before proceeding with any recipe.
More Recipes For Mushroom Lovers!
Mushroom Recipes
Soup Recipes
Pasta Recipes
Pasta Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Stuffed Mushrooms Recipe (Wholesome & Easy)
Ingredients
- 400 grams white button mushrooms or cremini mushrooms
- ⅓ cup onion finely chopped or 1 medium onion
- 1 teaspoon garlic – finely chopped
- ½ to 1 tablespoon olive oil
- ½ to ¾ teaspoon crushed black pepper
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- salt as required
- grated processed cheese or cheddar cheese or mozzarella cheese as required
- spring onion greens or garlic greens (chives) or parsley or coriander leaves, for garnish
Instructions
Prepping mushrooms
- First rinse and wipe dry the white button mushrooms. Slice off a bit of the muddy part of the stalks and discard them. Then just break stalk from each of the mushrooms.
- Keep the stalks as well as the mushroom caps aside. Optionally you can brush the mushroom stalks lightly with olive oil.
- Chop off all the stalks finely.
Making mushroom stuffing
- Heat ½ to 1 tablespoon olive oil in a pan. Add 1 teaspoon of the finely chopped garlic.
- Sauté the garlic for some seconds on a low heat. No need to brown them.
- Then add ⅓ cup of the finely chopped onions.
- Begin to sauté the onions on a low to medium heat, till they become light golden or golden.
- Now add the finely chopped mushroom stalks.
- Mix very well and sauté on a medium heat. The mushrooms would first release some moisture or water.
- Saute till the mushroom mixture is dried and there is no water or moisture.
- Then add ½ to ¾ teaspoon of crushed black pepper, ½ teaspoon dried basil and ¼ teaspoon dried oregano. You can also use your choice of dried herbs or add fresh herbs.
- Also season with salt according to taste.
- Mix very well and switch off the heat. At this point you can add about 2 to 3 tablespoons of breadcrumbs to the stuffing if you like.
- Let the mushroom stuffing become warm or cool down. Taste and if required add more herbs, black pepper or salt.
Making stuffed mushrooms
- Now with a small spoon place the stuffing in each mushroom cap. Before you begin stuffing the mushroom caps, preheat your oven at 180 degrees celsius for 15 to 20 minutes.
- Top up with some grated cheese. You can use processed cheese, cheddar cheese or mozzarella cheese.
- Grease a baking tray with some olive oil. You can also use butter instead of olive oil for greasing the baking tray.
- Place the stuffed mushroom caps on a baking tray.
- Keep the baking tray in the preheated oven. If you prefer, drizzle a bit of olive oil on the stuffed mushrooms in the baking tray. Bake for 180 degrees celsius for 15 to 20 minutes.
- You need to bake till the mushrooms shrink a bit in size and water starts releasing from them. The cheese will also melt and the color of the mushrooms will darken.
- Allow to cool for a few minutes and then serve stuffed mushrooms hot as starter dish with any dip or chutney or sauce.
- Do not serve after the mushrooms cool down as they become too soggy and soft. So they are best had when they are hot. You can garnish with some spring onion greens or chives or fresh herbs while serving.
Notes
- In this recipe, I have used white button mushrooms. You can also use cremini mushrooms.
- You can alter the spices and herbs as per your taste. Opt to increase the amount of herbs if you prefer.
- You can also add your choice of herbs. If using fresh herbs then add it as a garnish once the mushrooms are baked. If using dried herbs then add them in the stuffing before baking.
- Do not under-bake the mushrooms as then they may have a raw taste and will be soggy with water.
- The recipe can be doubled or tripled.
Nutrition Info (Approximate Values)
This Stuffed Mushrooms recipe from the archives, originally published in September 2015 has been updated and republished on February 2023.
I’m gonna prepare this today
Tried this today.. Excellent.. Thank you
Welcome Vandana
OK and thnx alot
welcome aman.
and don’t we need to add Green chilly and turmic powder.
this recipe is like a continental style recipe. so thats why green chilies and turmeric powder is not added. if you want, you can add. you can also add red chilli powder.
can we use paneer instead of cheese?
you can use paneer.
it was so juicy and yummy that it got over within seconds, even my 19 month old loved it?( and she is a fussy eater) so thanks a lot for the awesome recipe?
welcome amritha 🙂 glad your baby liked the stuffed mushrooms recipe. thanks for positive feedback and you are welcome.
eske lyi nonstick tawa use krna padega ya fir iron vala bhi use kr skte hai
aman, use any of the tawa. non stick or iron tawa both will work.
kya yeh dish oven k bina nhi ban skti actually I don’t have oven
aman, oven ke bina bhi ban sakte hain. tawe ko dheemi aanch par garam kare. thoda sa tel tawe par dal de. phir mushrooms ko rakhe. bilkul waise hi rakhe, jaise photo main, baking tray par rakha gaya hain. mushrooms ko dakhkhan/lid se cover kare. dheeme aanch ya sim pe pakaye. jab mushroom brown ho jaye aur pani chode, toh woh pak gaye hain. cheese bhi melt ho jayega.
My mushrooms released a lot of water and became very soft . They broke while eating. Any ideas ? Is it because of the moisture in the stalks or low temperature of the oven? Or because I washed mushrooms and not dry them properly ?
Also, I had a dish called mushroom saufiana once in a restaurant. Fennel and cheese. With some cream I suppose. I was hoping if u could help me crack that recipe too. Thanks. ?
i am hearing the recipe for the first time. for me i need to know whether is was dry dish or a gravy or a starter. but still difficult to guess.
they have got done too much. as soon as they begin to release water, the mushrooms are done. since the stalks are cooked, there is no moisture in them.