These Vegetarian Stuffed Mushrooms are my go-to for entertaining. I can’t get enough of the cheesy, garlicky filling, but the real star is the sun-dried tomatoes. I think you will love this recipe as much as I do.

Prep Time10minutes mins

Cook Time12minutes mins

Total Time22minutes mins


  • 12 ounces mushroom caps
  • 1 tablespoon avocado oil or oil of choice
  • 1 cup chopped red onion
  • ⅓ cup sun-dried tomatoes chopped fine
  • 1 tablespoon minced garlic more or less to taste
  • Salt and Pepper to taste
  • 4 ounces cream cheese softened
  • ¼ cup parmesan cheese rennet free
  • ¼ cup parsley chopped


  • Preheat oven to 400 degrees.
  • Clean the mushrooms with a clean damp cloth.
  • Line a baking sheet with parchment paper.
  • Place mushroom caps, stem side down, on the prepared baking sheet.
  • Cooking for 6 minutes.
  • Remove from oven and transfer to paper towels to drain. Turn the oven to broil.
  • Meanwhile, heat the avocado oil in a skillet.
  • Add onion and saute for 6 minutes. Add sun-dried tomatoes and cook for two more minutes. Add garlic and season to taste with salt and pepper. Cook for 30 seconds.
  • Remove from heat and transfer to a food processor. Add cream cheese and pulse until well combined. (If you don’t have a food processor you can mix by hand.)
  • Spoon the mixture into the mushroom caps and place on the parchment lined baking sheet. Top with parmesan cheese.
  • Broil for 3 to 5 minutes, until the cheese is melted and lightly browned.
  • Top with parsley and serve warm.


Tips for Making Veggie Stuffed Mushrooms

  • Don’t skip transferring the mushrooms to a paper towel after the first cook. (Prior to stuffing.) The first time I made stuffed mushrooms, I didn’t think there was any excess liquid and almost skipped this step. Boy, was I wrong!  A few minutes later, the paper towels were completely saturated.
  • These stuffed mushrooms may be made up to a day ahead of time. Keep them covered in the refrigerator until you are ready to bake them.

Variations for Vegetarian Stuffed Mushroom Caps

  • Buy mushrooms with the caps on. Trim the stems and dice. Cook with the onions for 2 to 3 minutes.
  • In place of the cream cheese, use sour cream.
  • Sauté’ 1 cup of baby spinach. Use a clean dish towel and squeeze out excess moisture. Chop fine. Add to the sun-dried tomato mixture.
  • Omit the cheese and instead top the mushrooms with gluten-free breadcrumbs.
  • To make Vegan Stuffed Mushrooms, use vegan cream cheese.  (I am a big fan of the Kite Hill brand.) Use either vegan cheese on top or omit the cheese topping and use breadcrumbs.


Calories: 112kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 112mg | Potassium: 345mg | Fiber: 2g | Sugar: 4g | Vitamin A: 415IU | Vitamin C: 6.1mg | Calcium: 65mg | Iron: 0.8mg