These Vegetarian Stuffed Mushrooms are made with a bread crumb filling that is tossed with the sauteed mushroom stems, red bell pepper, and onion. These tasty bites can be served as an appetizer to any meal or served as a side dish with dinner.
My favorite way of serving these Vegetarian Stuffed Mushrooms is as a side to this Vegetarian Meatloaf, or as a part of an appetizer line up along with Spinach Artichoke Dip, and homemade Mozzarella Cheese Sticks.
🍄 All About Mushrooms
Mushrooms are a vegetable that provides a lot of satisfaction in the mouth. They are meaty, flavorful, and so easy to prepare. They are grown in compost in the woods around rotting logs, and leaves. Because of this, when harvested, they usually have some of this debris clinging to them.
Cleaning mushrooms is as easy as using a damp paper towel and brushing the dirt off. If the mushrooms are especially dirty, I recommend a soft vegetable brush and just a little water.
Mushrooms are 92% water and they will absorb water. Because of this, be sure that they are not put in a dish to soak that dirt off. It is ok to run a little water over the mushroom when cleaning if it helps, but always pat it dry as soon as it is clean.
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Crimini Mushrooms, also known as button mushrooms are my favorite type to use when making these Vegetarian Stuffed Mushrooms. These have well rounded tops and are perfect for stuffing.
White onion and garlic for flavor.
Red bell pepper adds a little sweetness and color.
Bread, I like to use a hearty bread similar to oatmeal or multigrain.
Umami powder, this is my favorite brand.
Paper towels. I like to use a damp paper towel to wipe the mushroom free of any dirt that may be on it.
Large skillet to saute the vegetables and mix the filling in.
Tablespoon for scooping the filling and stuffing it into the mushroom.
9x13 Pyrex glass baking dish, this is my personal favorite to cook stuffed mushrooms in.
- Using a damp paper towel, wipe the mushrooms clean of dirt. Gently remove the stems from the mushroom cap.
- Set the mushroom caps aside and dice the mushroom stems.
- In a large skillet over medium high heat, melt the butter until bubbly. Add the mushrooms stems, onion, and red bell pepper. Cook and stir until vegetables are softened.
- Season the mushroom mixture with umami powder. Stir and remove from heat.
- Stir in the bread crumbs until they are coated with the vegetables.
- Add the sour cream to the mushroom mixture and stir to combine.
- Preheat the oven to 350°. Spray a baking dish with cooking spray.
- Using a spoon, pack the mushroom caps with the mushroom stuffing. Place the stuffed mushrooms into the baking dish.
- Bake for 30 minutes.
💭 Top Tips
- Save the stems, they will be added to the filling and add a lot of flavor to the dish.
- Slice a thin piece off the mushroom cap so it will sit level in the baking dish.
- Use a rimmed baking sheet or dish to cook the mushrooms to ensure any liquid released stays in the dish.
- To crisp the top off the stuffed mushrooms and brown the cheese, place them under the broiler for 1 -2 minutes.
- You will know the mushrooms are done when they have softened slightly and changed to a darker brown hue.
- Prepare the mushrooms up to 3 days in advance and store in the refrigerator until ready to cook them.
- Allow the mushrooms to cook at least 10 minutes before eating.
- Stir in ½ cup chopped toasted pecans to the stuffing mixture.
- Substitute the umami powder with seasoned salt.
- Add ½ teaspoon red pepper flakes to the vegetable mixture in step 2.
- Mix ½ cup of shredded parmesan cheese into the vegetable mixture in step 3.
More Mushroom Recipes
Vegetarian Stuffed Mushrooms
- 16 ounces button mushrooms
- 1 tablespoon butter
- ¼ cup diced red bell pepper
- ¼ cup diced onion
- ½ cup soft bread crumbs
- 2 tablespoons sour cream
- 1 tablespoon umami powder
- ¼ cup shredded cheese
- Preheat the oven to 350°. Remove the stems from mushrooms and dice.
- Melt the butter in a large skillet. Add the mushroom stems, red bell pepper, and onion. Saute until softened. Season with umami seasoning. Remove from heat.
- Stir in the sour cream and bread crumbs.
- Fill the mushroom caps and bake for 30 minutes.
- Remove from oven and sprinkle with cheddar cheese.
- Return to oven and bake for 10 minutes more, or until cheese is melted and starting to brown.
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