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
Ingredients:
- 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
Instructions:
- 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.
Notes:
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.
Nutrition
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