This Vegetarian Stuffed Mushrooms recipe is a a delicious mushroom recipe that are packed with flavor and not fat. They the best stuffed mushrooms packed with veggies, fresh herbs, and flavor!
❤️ Why you'll love it
Versatile: These tasty bites can be served as an appetizer or served as a side dish with your main course.
Finger food: stuffed mushrooms are a real crowd pleaser and make the perfect appetizer for parties.
Meatless recipe: they are lighter than the traditional stuffed mushrooms as they are meatless, but still packed with protein and fiber.
Cremini Mushrooms: also known as white button mushrooms, they have well rounded tops that are perfect for stuffing.
Fresh garlic clove
Red bell pepper
Soft bread crumbs: I make my own by using sandwich bread and breaking it into small pieces (not the dried bread crumbs in a can)
Umami seasoning: I like to use Trader Joe's Umami seasoning blend. Feel free to use any of your favorite seasoning blends.
Mexican cheese blend
Salt and black pepper (if desired)
- Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
- 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 chop the mushroom stems.
- In a large skillet over medium heat, melt the butter until bubbly. Add the chopped mushroom 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.
- Using a spoon, pack the mushroom caps with the mushroom stuffing. Place the stuffed mushrooms into the baking dish.
- Bake for 30 minutes, until golden brown and mushrooms have released their juices.
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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.
Refrigerate: store any leftovers in an airtight container in the fridge up to 4 days.
Freeze: I don't recommend freezing stuffed mushrooms after baking as they will not hold up well. They can be frozen before baking as long as they are in an airtight, freezer safe container.
Reheat: warm leftovers in the oven at 350 degrees for 10 minutes, or until warmed through.
More Mushroom Recipes
🍄 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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Vegetarian Stuffed Mushrooms
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- 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.