We love a good stuffed mushroom recipe around here and these Vegetarian Stuffed Mushrooms are cause for celebration! Filled with spinach, garlic, and melty cheeses, this tasty appetizer is a must make for your next party or gathering.
It’s no secret that stuffed mushrooms are one of my favorite appetizers.
I make them every Thanksgiving and for nearly every party or potluck we partake in. My friends and family adore them!
They’re oh so versatile and can even made in advance! Appetizers that prep well in advance are basically worth their weight in gold.
They’re also a pretty amazing side dish if I do say so myself! Sometimes I’ll prep a small tray in advance so I can heat them up as a veggie side to serve with dinner. Love them so!
Stuffed Mushroom Recipes
There are so many ways to stuff a mushroom!
In addition to the deeeeelicious recipe in this post, here are some of our favorite vegetarian stuffed mushroom recipes:
- Cheesy Spinach Stuffed Mushrooms
- Jalapeño Cream Cheese Stuffed Mushrooms
- Herbed Goat Cheese Stuffed Mushrooms
- Classic Stuffed Mushrooms
I also make the most glorious white cheddar stuffed mushrooms — to make those vegetarian simply skip the optional bacon topping or try it with veggie bacon bits.
Looking to take your love of stuffed mushrooms a step further? Try my gloriously easy Stuffed Mushroom Casserole!
Ingredients for Stuffed Mushrooms
To stuff these vegetarian stuffed mushrooms, I’m using a combination of diced mushroom, garlic, butter, spinach, cheese, and spices.
The ingredients are super simple and big on flavor Because they’re made with ingredients that are easy to have on hand, they’re one of my favorite fuss-free appetizers for entertaining or even as an easy cheesy veggie side dish to serve with dinner – yum!
Take them to the next level with a little sprinkle of panko breadcrumbs on top and you’re ready to faceplant!
For a gluten-free version, either skip the optional panko or try your favorite gluten-free breadcrumbs in it’s place. Looking for a low-carb or keto stuffed mushroom? Simply skip the breadcrumbs entirely and you’re good to go.
If you get a chance to try these vegetarian stuffed mushrooms, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Vegetarian Stuffed Mushrooms
These vegetarian stuffed mushrooms are easy, cheesy, and perfect for sharing!
Need a smaller batch? Feel free to halve the recipe. Leftover stuffed mushrooms also reheat easily in the oven.
Serving a crowd? This recipe can be doubled or tripled as needed. I’ll even include make ahead instructions in the recipe card for those who want to prep in advance!
Ready to stuff some mushrooms? Here’s the easy peasy recipe!
Vegetarian Stuffed Mushrooms
- 24 oz stemmed button mushrooms (baby portobello or plain white mushrooms)
- 1 TBSP unsalted butter
- 3-4 cloves garlic
- 2 cups fresh baby spinach
- 2 oz cream cheese
- ½ cup freshly grated sharp white cheddar cheese (packed)
- ½ tsp Italian seasoning
- ¼ tsp salt
- ⅛ tsp crushed red pepper flakes
- ⅛ tsp black pepper
- 3 TBSP panko breadcrumbs (skip for gluten-free + keto) optional
- Preheat oven to 375°F and line a baking sheet with foil or parchment paper. Prefer not to line it? Rub lightly with oil. Measure out all ingredients first for speedier stuffage!
- Clean mushrooms by dusting off the caps with a slightly damp paper towel. Remove the stems and set aside for chopping. Place mushroom tops (hole side up) on your baking sheet.
- Clean stems by rinsing well with water and finely mince. You should end up with just about 2 cups chopped stems.
- Measure out spinach by packing leaves into the measuring cup then chop on a cutting board. I like to roll/form it into a little compact pile, then carefully cut into vertical shreds then chop horizontally into small pieces.
- Peel and mince garlic.
- Melt butter in a large pan or skillet over medium-high heat and add minced mushroom stems and garlic. Sauté for 2-3 minutes then add the spinach.
- Once the spinach has wilted, add cream cheese, Italian seasoning, salt, pepper, and red pepper flakes and stir it all up until the cream cheese has melted.
- Remove from heat. Fold in the cheese. (cue Moira rose impression here)
- Give the filling a taste and adjust spices as desired.
- Spoon spinach mixture into each mushroom cap.
- Sprinkle with panko breadcrumbs for an optional but tasty topping.
- Bake at 375°F for approx. 15-20 minutes or until filling is hot and melty and the mushrooms are deliciously tender. Larger mushrooms may need to bake a bit longer so just check for doneness and you're good to go! Dive in while they're hot and enjoy!
MAKE AHEAD INSTRUCTIONS
- I've had good luck with making these a few hours ahead of time and even the night before. Save the panko step for just before baking. Keep stuffed mushrooms tightly wrapped with foil on a baking sheet or plate in the fridge. Since chilled mushrooms will take a little longer to bake you can take them out to thaw for 30 minutes before baking or bake an additional 10-15 minutes, as needed.