Vegetarian Stuffed Mushrooms Appetizers

Vegetarian Stuffed Mushrooms Appetizers

These Vegetarian Stuffed Mushrooms are easy to make and bursting with an earthy blend, fresh herbs, spinach, mozzarella and parmesan cheese! They are easy to prepare in advance and are a perfect bite-sized appetizer or simple side dish.

Vegetarian Stuffed Mushrooms Appetizers
Vegetarian Stuffed Mushrooms Appetizers

Ingredients you will need:

  • Mushrooms: Look for large white button mushrooms or cremini mushrooms.
  • Spinach: opt for the fresh spinach
  • Gluten Free Breadcrumbs: You can use regular Italian or panko breadcrumbs
  • Onions: Sautéing the onions with celery adds great flavor
  • Celery: Be sure to chop it nice and small
  • Parmesan cheese: Freshly grated cheese or you dairy free from the bag,
  • Mozzarella cheese: Freshly shredded, it will melt better. The milk and melty mozzarella paired with the salt Parmesan work wonders together. You can substitute with vegan or dairy free cheese too!
  • Egg: Helps to bind the filling. You can substitute this with mashed avocado or tofu as a binding agent.

Step by Step Directions

  1. Pull the stems off the mushrooms first: Clean up the mushrooms and pull the stems. Chop up the stem pieces. Put the mushrooms in a deep baking dish. Set aside
  2. Make the filling: sauté the celery and onions for ~3 min. Add in the finely chopped mushroom stems, garlic and seasoning and cook for another minute.
  3. Then add in the spinach and cook until it wilts down.
  4. Place this into a medium-large bowl. Add in both cheeses, breadcrumbs and eggs. Stir until combined.
  5. Fill the mushrooms with the filling. Be generous with the filling.
  6. Melt 1/2 a stick of butter and pour all over the stuffed mushrooms.
  7. Heat the oven at 400 Degrees and Bake for 20 minutes, or until mushrooms are tender and the filling is hot.

Tips and tricks

  • Choose the right mushroom. I find the large white button mushrooms are easiest to work with and are ideal for stuffing. You don’t want them too small because you won’t have a good stuffing-to-mushroom ratio.
  • Clean the mushrooms: Take a few extra minutes to ensure all dirt is removed (place in a colander and rinse thoroughly with cold water) and wipe clean with a paper towel.
  • Reserve the mushroom stems: Finely chop the stems and use them in the filling. Carefully pop them out, being sure not to break or crack the mushroom cap.
  • Make them in advance: stuff the mushroom caps in advance (up to 1 day ahead) and refrigerate. Bake as directed.
  • Make this Vegan and/or dairy free: use vegan or dairy free butter, dairy free mozzarella cheese and add tofu as your egg substitute to bind the filling together.

Vegetarian Stuffed Mushrooms Appetizers

Recipe by Lucy ChesnaCourse: Appetizers, Lunch, Dinner, Sides, HolidaysCuisine: American
Servings

13

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

These Vegetarian Stuffed Mushrooms are easy to make and bursting with an earthy blend, fresh herbs, spinach, mozzarella and parmesan cheese! They are easy to prepare in advance and are a perfect bite-sized appetizer or simple side dish.

Ingredients

  • 10-13 large white button mushrooms

  • 1 tsp. olive oil

  • 1 stalk celery, finely diced

  • 1/2 onion, finely chopped

  • 1 tsp. garlic, minced

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • 2 cups fresh spinach, roughly chopped

  • 1/3 cup gluten free Italian or panko breadcrumbs

  • 1 large egg, lightly beaten

  • 1/2 cup freshly shredded mozzarella cheese

  • 1/2 cup freshly grated Parmesan cheese

  • Parsley, fresh (garnish, optional)

Directions

  • Heat the oven to 400°F.
  • Clean the mushrooms and remove the stems.Remove any of the excess dirt and gently pop out the stem using your fingers and reserve stems in a small bowl.
  • Prep the vegetables: finely chop mushroom stems and chop other vegetables if not already prepped.
  • Cook the filling: In a medium sized skillet over medium-high heat, heat olive oil. Sauté the celery and onions for about a few minutes, stirring occasionally. Then add in the chopped mushroom stems, garlic, salt and pepper. Cook until the liquid evaporates. Lastly add in the chopped spinach and cook until spinach wilts. Remove from heat and place mixture in a large bowl.
  • In the large bowl add breadcrumbs and egg. Stir to combine.
  • Stuff the mushrooms: Divide the filling between the mushroom caps, be generous so you create a nice mound on top and gently press down to fill the cavity of the mushroom.
  • Pour over melted butter. Bake the mushrooms on a baking sheet for 20 minutes or until the mushrooms are tender and the filling is hot.
  • Garnish with chopped parsley if desired. Serve right away and enjoy!

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