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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
More Marvelous Mushroom Recipes
- NEW! Mushroom Ramen Soup
- Cheesy Mushroom and Spinach Tortellini
- Creamy Mushroom Soup (making it again this week!)
- Green Bean and Mushroom Stir Fry via The Foodie Takes Flight
- One-Pot Orzo Pasta with Garlic, Parmesan, and Mushrooms
- Roasted Portobello Mushroom Tacos
Questions & Reviews
I was looking for a vegetarian version of stuffed mushrooms and found these. My family thought these were the best they ever had!! Great texture and flavor!
Thanks so much Kellie! Stoked to hear it!
So 2 oz cream cheese or 12 oz cream cheese for this recipe?
Hi Rodes! Just 2 ounces
So perfect every time it’s a favorite for all my party get togethers. Thank ypu!
So honored you’ve made this one on repeat, Tami! Thanks for your sweet review!
This recipe worked out great – we will make them again and again!
Yay!! So happy to hear it, Paula!
YOU GOT ME WITH THE FOLDING IN OF THE CHEESE and MOIRA ROSE!!!! LAUGHED OUT LOUD…. but the recipe is AMAZING!!!
Muahaha yesss! I’m so glad the joke landed and that you loved the recipe as well! xoxo
Made these for Super Bowl party! Delicious!
Yay!! I’m so stoked you enjoyed them!
I’m going to bring these to a NYE party. Their oven may not be available, so I’m thinking of baking them at home and the rewarming them on a microwave safe plate. Do you think it’ll be ok?
Hey Nancy! That should be totally fine. Hope you have a Happy New Year!
Hi-Just a Q= no working oven: can these be done in a Microwave on a Bake or Level-7-Setting?
Hey Kari! I bet you could! I am unsure on settings and timing simply because I haven’t tested it out myself yet but if you get a chance to test it out, for sure keep me posted. xoxo
This is a delicious low-carb appetizer! I omitted the bread crumbs, used Greek Yogurt cream cheese (higher protein, lower fat), and used 2% for 1/2 the shredded cheese (Cracker Barrel’s is very good for cooking and eating). It made 24 medium mushrooms (about 1 1/2-2″ in diameter).
Made these last night for my Book Club and they went fast. Everyone loved them! I didn’t have white cheddar so I used a combination of shredded mozzarella and grated parmesan to add a little sharpness and they turned out great. I used Baby Bella mushrooms so they were a little bigger and had to cook for about 25 minutes. I turned the oven up to 400 for the last 5 minutes to brown the panko. Wonderful and simple recipe.
Everyone loved these as an appetizer! Delicious! WIll definitely be making again.
Woot! So happy to hear it, Erin!
Better than the mushrooms they serve at restaurants.
Gah thank you!