• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • HoneyB's Kitchen
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Appetizers

    Vegetarian Stuffed Mushrooms

    Published: Feb 13, 2023 Last updated: Feb 13, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    58 shares
    • Facebook
    • Twitter
    Button mushrooms that are filled with soft breadcrumbs, sauteed onion, red pepper, sour cream and cheese and baked in the oven.
    A white plate with one stuffed mushroom in the front and 3 more stuffed mushrooms blurred in the background with flecks of green chopped parsley sprinkled over top of the mushrooms and some parsley on the plate.

    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!

    A white plate with one stuffed mushroom in the front and 3 more stuffed mushrooms blurred in the background.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🍽 Equipment
    • 🥫Storage
    • More Mushroom Recipes
    • 🍄 All About Mushrooms
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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.

    A brown bowl full of crimini mushrooms with 3 mushrooms outside of the bowl to the front left.

    🥘 Ingredients

    Cremini Mushrooms: also known as white button mushrooms, they have well rounded tops that are perfect for stuffing.

    White onion

    Fresh garlic clove

    Butter

    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.

    Sour cream

    Mexican cheese blend

    Salt and black pepper (if desired)

    Two cooked stuffed mushrooms on a white plate sprinkled with green parsley with flecks of red pepper and onion showing in the stuffing.

    🔪 Instructions

    1. Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
    2. Using a damp paper towel, wipe the mushrooms clean of dirt. Gently remove the stems from the mushroom cap.
    3. Set the mushroom caps aside and chop the mushroom stems.
    4. 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.
    5. Season the mushroom mixture with umami powder. Stir and remove from heat.
    6. Stir in the bread crumbs until they are coated with the vegetables.
    7. Add the sour cream to the mushroom mixture and stir to combine.
    8. Using a spoon, pack the mushroom caps with the mushroom stuffing. Place the stuffed mushrooms into the baking dish.
    9. Bake for 30 minutes, until golden brown and mushrooms have released their juices.

    🍽 Equipment

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    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. 

    🥫Storage

    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

    Caramelized Onion Grilled Cheese with Mushrooms

    Mirin Glazed Mushrooms

    Sauteed Mushrooms

    🍄 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.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    A white plate with one stuffed mushroom in the front and 3 more stuffed mushrooms blurred in the background with flecks of green chopped parsley sprinkled over top of the mushrooms and some parsley on the plate.

    Vegetarian Stuffed Mushrooms

    Shelby Law Ruttan
    Button mushrooms that are filled with soft breadcrumbs, sauteed onion, red pepper, sour cream and cheese and baked in the oven.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Appetizers
    Cuisine American
    Servings 4
    Calories 145 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Video

    Nutrition

    Calories: 145kcalCarbohydrates: 16gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 179mgPotassium: 447mgFiber: 2gSugar: 4gVitamin A: 635IUVitamin C: 22mgCalcium: 74mgIron: 1mg
    Keyword Vegetarian Stuffed Mushrooms
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    *If you made this recipe, please give it a star rating*

    More Appetizers

    • Featured image for Air Fryer Shishito Peppers.
      Air Fryer Shishito Peppers
    • Featured image for air fryer garlic knots recipe.
      Air Fryer Garlic Knots
    • Featured image for Fiesta Tortilla Roll Ups.
      Fiesta Tortilla Roll Ups
    • Featured image for Russian Mushroom Potato Soup.
      Russian Mushroom Potato Soup

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Linda

      January 07, 2009 at 8:17 pm

      These look wonderful. On my list for our next bash!
      And that kitty picture....I love it! My own little Cassie is a lover like that too!

      Reply
    2. Michelle

      January 05, 2009 at 6:20 pm

      Woah! That mushroom looks delicious. And huge!

      Reply
    3. Matt

      January 03, 2009 at 10:53 am

      I can just picture Rudy trying to leap up on your husband's shoulder to give him kitty kisses!

      Stuffed mushrooms are my favorite. I like the addition of the sour cream. It sounds delicious. I could make a meal out of these and a glass of wine!

      Reply
    4. Maggie

      January 02, 2009 at 2:20 am

      The London broil looked great but the mushroom looks even better. I've been craving stuffed mushrooms as well but they got dropped from an overful holiday menu. I've never used sour cream in mine and have to try your method soon.

      Reply
    5. Hillary

      December 31, 2008 at 3:56 pm

      I wish I saw these before I already made my New Year's appetizer - happy new year!

      Reply
    6. ~Madeline~

      December 30, 2008 at 10:39 pm

      I love the look of the dark portabello. It really adds a nice contrast and is much more appealing than the stuffed mushrooms I've made with button mushrooms. I'll definitely be making these. Happy New Year!

      Reply
    7. Stacey Snacks

      December 30, 2008 at 9:28 pm

      Beautiful stuffed mushrooms, and even cuter photo of you and the cat!
      She looks like my kitty!

      Happy New Year.
      Stacey Snacks

      Reply
    8. pigpigscorner

      December 30, 2008 at 4:33 pm

      Yummy! I love mushrooms! I've never done stuffed mushrooms before, will def give it a go!

      Reply
    9. SaraLynn

      December 30, 2008 at 3:30 pm

      Yummy!

      I am sure your family will be glad to have you back 🙂

      Reply
    10. Kaitlin

      December 30, 2008 at 8:30 am

      Your cat is too cute, and so sweet with you. The mushrooms look so good, I've never had stuffed mushrooms before!

      Reply
    11. Olga

      December 30, 2008 at 4:58 am

      oh not the stuffed mushrooms! I'm testing a stuffed mushroom for a vegan cookbook and the recipe hasn't worked after 3 times!

      So I'm a bit down on them 🙂

      But yours look good!

      Reply
    12. Ingrid

      December 30, 2008 at 3:20 am

      Looks terrific! Everyone except Babygirl LOVES mushrooms! Thanks for sharing the "recipe"!

      Happy 2009!
      ~ingrid

      Reply
    13. Bunny

      December 30, 2008 at 12:24 am

      That's a great looking stuffed mushroom Shelby! I'm gonna have to try this!

      Reply
    14. Clumbsy Cookie

      December 30, 2008 at 12:20 am

      That's an adorable picture of you and the cat! And I love the portabello too!

      Reply
    15. Jenny

      December 30, 2008 at 12:12 am

      Looks wonderful Shelby!! Safe travels to you my dear!! Happy New Year!

      Reply
    16. Juliet

      December 29, 2008 at 11:37 pm

      The mushrooms look great!

      Reply
    17. Maria

      December 29, 2008 at 8:37 pm

      I love stuffed mushrooms! I miss my family too! We had a great time at Christmas...I am not liking work today!

      Reply
    18. Aggie

      December 29, 2008 at 7:35 pm

      I love stuffed mushrooms! Now I have a craving! Looks delicious!

      Reply
    19. Reeni

      December 29, 2008 at 7:12 pm

      Rudy and Grumpy must be missing you like crazy!! Your mushrooms look delicious, perfect next to your London Broil.

      Reply
    « Older Comments

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

    More about me →

    Old Fashioned Peanut Butter Cookies
    Southern Sweet Potato Pie

    Trending Recipes

    • Featured image for keto chicken nuggets.
    • Featured Image for air fryer roast beef.
    • Featured image for hot fireball apple cider.
    • Featured image for crockpot venison stew..
    • Featured image for Mom's Rhubarb Sauce.

    Footer

    ↑ back to top

    About

    About Shelby Law Ruttan

    Privacy Policy

    Terms and Conditions of Use

    Accessibility Statement

    As Featured In:

    Contact Shelby

    Contact

    Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    58 shares