Name: Veggie-Packed Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: Vegetarian
Ingredients: 12 large mushrooms (stems removed and finely chopped); 1 tablespoon olive oil; ½ cup onion, finely chopped; 1 cup spinach (or other leafy greens), chopped; ½ cup bell pepper, finely chopped; ¼ cup breadcrumbs; ¼ cup cream cheese, softened; ¼ cup parmesan cheese, grated; 2 cloves garlic, minced; Salt and pepper to taste; Fresh herbs for garnish (optional)

These Veggie-Packed Stuffed Mushrooms are a delicious, healthy, and vibrant appetizer or side dish. Loaded with fresh vegetables, herbs, and a flavorful filling, they offer a satisfying bite with each taste. Perfect for a party or a light meal, these mushrooms are both nutritious and full of savory flavor.

Recipe Tips and Tricks

Mushroom Prep: Be sure to clean the mushrooms carefully using a damp paper towel, as mushrooms can absorb excess moisture.
Filling Texture: To prevent the filling from becoming too wet, cook any vegetables you add (such as spinach or zucchini) until they release their moisture.
Cheese Choice: Feel free to experiment with different types of cheese—parmesan, mozzarella, or goat cheese all work wonderfully.
Make Ahead: These stuffed mushrooms can be prepped ahead of time and stored in the fridge until you’re ready to bake.

Why You’ll Love This Recipe

Veggie-Packed Stuffed Mushrooms are a crowd-pleaser for many reasons. Not only are they a healthy choice, but the blend of sautéed vegetables and creamy cheese creates a perfect balance of flavors. These mushrooms are versatile and can be enjoyed as a light snack, appetizer, or side dish. They’re ideal for vegetarians and anyone looking to add more plant-based meals to their diet without sacrificing taste. Plus, they’re easy to make and can be customized based on what vegetables or cheeses you have available!

Yield: 12 stuffed mushroom caps

Veggie-Packed Stuffed Mushrooms

A delicious and healthy appetizer with a savory veggie filling in tender mushroom caps, perfect for parties or snacks.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

12 large mushrooms (stems removed and finely chopped)
1 tablespoon olive oil
½ cup onion, finely chopped
1 cup spinach (or other leafy greens), chopped
½ cup bell pepper, finely chopped
¼ cup breadcrumbs
¼ cup cream cheese, softened
¼ cup parmesan cheese, grated
2 cloves garlic, minced
Salt and pepper to taste
Fresh herbs for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Mushrooms: Clean the mushroom caps using a damp cloth or paper towel. Remove the stems and finely chop them.
Cook the Filling: Heat olive oil in a pan over medium heat. Add chopped onions, garlic, bell pepper, and chopped mushroom stems. Sauté for 5-7 minutes, until softened. Add spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat and allow to cool slightly.
Combine Filling Ingredients: In a large bowl, combine the cooked veggie mixture, breadcrumbs, cream cheese, parmesan, and fresh herbs (if using). Mix until well combined.
Stuff the Mushrooms: Spoon the veggie mixture into the mushroom caps, pressing it down gently to ensure they’re well-stuffed.
Bake: Arrange the stuffed mushrooms on the prepared baking sheet and bake for 18-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
Serve: Garnish with fresh herbs or a sprinkle of parmesan before serving. Enjoy warm!

Notes

Ensure the mushrooms are not too wet before stuffing. If necessary, pat them dry with a paper towel.
If you’re making these ahead of time, store them in the fridge and bake them when ready to serve.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 59Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 7mgSodium 105mgCarbohydrates 5gFiber 1gSugar 1gProtein 2g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushrooms: Opt for large, fresh mushrooms like white button or cremini. Make sure they have sturdy caps for stuffing.
Vegetables: The beauty of this recipe lies in the flexibility of the veggies. Use what’s in season or what you have on hand. Common choices include spinach, bell peppers, onions, and zucchini.
Cheese: A blend of cheeses adds richness and flavor. Cream cheese offers a creamy texture, while a sprinkle of parmesan adds an earthy, salty bite.
Breadcrumbs: Use fresh breadcrumbs for a light and crispy texture or swap them for gluten-free breadcrumbs if preferred.

Variations and Substitutions

Vegan Version: For a vegan variation, substitute the cream cheese with a dairy-free cream cheese alternative, and use nutritional yeast in place of parmesan.
Meat Option: Add crumbled sausage or cooked bacon for a non-vegetarian twist.
Spices: Experiment with different seasonings such as garlic powder, smoked paprika, or fresh herbs like basil and parsley for added flavor.
Stuffing Options: You can also add cooked quinoa, rice, or couscous to the filling for added texture and bulk.

Storage Options

Refrigeration: Leftover stuffed mushrooms can be stored in an airtight container in the fridge for up to 2-3 days.
Freezing: To freeze, place the stuffed mushrooms on a baking sheet and freeze them individually. Once frozen, transfer to a freezer-safe bag or container. Bake from frozen at 350°F (175°C) for about 20-25 minutes or until heated through.