Name: Vegetarian Stuffed Mushrooms
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 24 large mushrooms (white button or cremini); 2 tablespoons olive oil, plus extra for drizzling; 1 medium yellow onion, finely chopped; 3 garlic cloves, minced; 1/2 cup breadcrumbs (panko preferred for crunch); 1/4 cup grated Parmesan cheese; 1/4 cup cream cheese, softened; 1/4 cup dried cranberries, finely chopped; 1/4 cup walnuts, finely chopped and lightly toasted; 1/4 teaspoon dried thyme; 1/4 teaspoon black pepper (adjust to taste); 1/2 teaspoon salt (adjust to taste); Fresh parsley, for garnish

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These vegetarian stuffed mushrooms are a flavorful, elegant appetizer perfect for any gathering. Each mushroom cap is filled with a savory mixture of sautéed mushroom stems, onion, garlic, crunchy walnuts, sweet cranberries, breadcrumbs, and creamy cheeses. With a crispy golden top and tender mushroom base, they offer a delightful contrast in texture and taste—impressively delicious yet incredibly easy to make.

Vegetarian Stuffed Mushrooms

Why You’ll Love This Recipe

These stuffed mushrooms strike the perfect balance between savory and sweet, creamy and crunchy. They’re the ideal bite-sized party food—filling yet light, rich yet refreshing. The walnuts add a nutty crunch, cranberries bring a subtle sweetness, and the cheese blend offers comforting creaminess. Not only are they vegetarian-friendly, but they’re also versatile, easy to prep ahead, and guaranteed to wow your guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

24 large mushrooms (white button or cremini)
2 tablespoons olive oil, plus extra for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1/2 cup breadcrumbs (panko preferred for crunch)
1/4 cup grated Parmesan cheese
1/4 cup cream cheese, softened
1/4 cup dried cranberries, finely chopped
1/4 cup walnuts, finely chopped and lightly toasted
1/4 teaspoon dried thyme
1/4 teaspoon black pepper (adjust to taste)
1/2 teaspoon salt (adjust to taste)
Fresh parsley, for garnish

Directions

Preheat the oven to 375°F (190°C).
Clean the mushrooms with a damp paper towel. Remove stems carefully and finely chop them. Hollow out caps slightly if needed.
Heat 2 tablespoons olive oil in a skillet over medium heat. Add chopped mushroom stems, onions, and garlic. Sauté for 5–7 minutes until onions are translucent and mushrooms release their moisture.
Remove from heat and stir in breadcrumbs, Parmesan, cream cheese, cranberries, walnuts, thyme, pepper, and salt. Mix well.
Spoon the filling into each mushroom cap, pressing down gently to ensure they’re well-filled.
Arrange stuffed mushrooms on a baking sheet or in a baking dish. Drizzle with a little olive oil.
Bake for 20–25 minutes, until the mushrooms are tender and tops are golden.
Optionally broil for 1–2 minutes at the end for a crispier topping (watch closely).
Garnish with fresh parsley and serve warm.

Servings and timing

Servings: 24 stuffed mushrooms
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Nut Swap: Use pecans instead of walnuts for a slightly sweeter flavor.
Cheese Options: Replace cream cheese with ricotta or sour cream for a different texture and taste.
Festive Flavor: Add 1/4 teaspoon ground sage for a holiday-inspired touch.
Gluten-Free: Use gluten-free breadcrumbs to make this appetizer gluten-free.
Spicy Twist: Add a pinch of red pepper flakes to the filling for a mild kick.
Vegan Option: Use vegan cream cheese and omit Parmesan or replace with a plant-based alternative.
Extra Crunch: Top with additional breadcrumbs mixed with olive oil before baking for a crispier crust.

Storage/Reheating

Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 350°F oven for 10–12 minutes until warmed through. Avoid microwaving, as it can make them soggy.
You can also prepare them ahead of time, refrigerate unbaked, and bake just before serving for best results.

FAQs

Can I make these stuffed mushrooms ahead of time?

Yes, you can assemble them a day in advance and refrigerate. Bake just before serving for optimal texture and flavor.

What mushrooms are best for stuffing?

Large white button or cremini mushrooms work best as they hold their shape and have a nice, meaty texture.

Can I freeze stuffed mushrooms?

Freezing is not recommended as the texture of the mushrooms may become watery once thawed.

Can I make these gluten-free?

Absolutely. Just substitute with gluten-free breadcrumbs.

What can I use instead of walnuts?

Pecans are a great alternative. You can also omit nuts entirely if needed.

Are these mushrooms vegan?

This version is vegetarian. To make them vegan, use dairy-free cream cheese and omit Parmesan or use a vegan substitute.

How do I get a crispy topping?

Use panko breadcrumbs and broil the mushrooms for the last 1–2 minutes of baking while watching carefully.

Can I use flavored cream cheese?

Yes, a garlic and herb cream cheese can add extra flavor to the filling.

What’s the best way to clean mushrooms?

Wipe them gently with a damp paper towel. Avoid soaking them in water as they absorb moisture easily.

Can I serve these as a side dish?

Yes, these mushrooms work well as an appetizer or a flavorful vegetable side dish.

Conclusion

These vegetarian stuffed mushrooms are a surefire way to elevate your appetizer spread. With a savory, slightly sweet filling that’s creamy, crunchy, and full of flavor, they’ll disappear in minutes. Easy to customize and even easier to prep ahead, they’re the perfect bite for any occasion—from casual get-togethers to elegant dinners.