Stuffed Mushrooms
Stuffed Mushrooms: The Perfect Bite-Sized Party Snack
If you’re in the mood for something savory, bite-sized, and totally satisfying, then these stuffed mushrooms are the appetizer you’ve been waiting for. They’re crispy, creamy, and filled with all the good stuff. Whether you’re entertaining guests or just treating yourself (because, let’s be honest, these are a treat), these stuffed mushrooms are a surefire hit.
Why You’ll Love These Stuffed Mushrooms
You know those appetizers that just hit the spot? These are those. I’m talking about roasted mushrooms, stuffed with a mix of breadcrumbs, garlic, herbs, and a touch of plant-based cheese (hello, creamy goodness!). It’s the perfect balance of savory, earthy, and just a little bit crispy on top.
They’re incredibly easy to make, too. You don’t need any fancy ingredients to create a dish that feels like it came straight from a cozy bistro. Plus, they’re 100% plant-based, so they’re perfect for anyone (like me) who loves a good plant-powered snack.
These stuffed mushrooms are full of flavor and texture and are so easy to make. They’re a great appetizer for gatherings, but they also make an incredible snack when you need something hearty. Vegan or not, everyone will love them. They’re proof that simple ingredients can lead to seriously impressive dishes.
Fun Flavor Variations For Stuffed Mushrooms
The best part about stuffed mushrooms? You can really get creative with the flavors. Here are a few variations to keep things interesting:
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Spicy Southwest: Add a bit of heat with diced jalapeños, chili powder, and a sprinkle of smoked paprika for a smoky, spicy kick.
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Garlic & Herb: Keep it classic with an extra boost of garlic, rosemary, and thyme for a fresh, herbaceous flavor.
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Cheesy Pesto: Swap out some of the breadcrumbs for a spoonful of vegan pesto, and top with vegan mozzarella for a cheesy, herb-packed twist.
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Spinach and Artichoke: Add sautéed spinach and artichokes to the filling for a creamy, rich version of this classic dip.
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Mushroom Medley: Use a mix of mushrooms in the filling—like shiitake, cremini, and button mushrooms—for an earthy depth of flavor.
Serving Ideas For Stuffed Mushrooms
These stuffed mushrooms are perfect for a variety of occasions, whether you’re hosting a dinner party, looking for a quick snack, or preparing an appetizer for a holiday spread. They pair wonderfully with a side of crisp salad or roasted veggies, or you can even serve them alongside a warm, hearty soup. They’re ideal for sharing, but if you end up eating a few more than planned (no judgment here!), they make a great main dish for a light, satisfying meal.
Tips For The Best Stuffed Mushrooms
Want to ensure your stuffed mushrooms turn out perfectly every time? Here are a few tips for success:
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Choose the Right Mushrooms: Look for mushrooms that are large enough to stuff and make sure they’re fresh and not too soft.
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Don’t Overstuff: When filling the mushroom caps, be sure not to pack the stuffing too tightly. You want the filling to bake evenly and have a little room to crisp up.
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Roast at the Right Temperature: Bake your stuffed mushrooms at a high temperature (around 400°F) to help them crisp up and develop that perfect golden-brown top.
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Let Them Cool Slightly: Let your stuffed mushrooms rest for a few minutes after baking—they’ll be easier to handle and won’t burn your mouth!
The Final Bite
These stuffed mushrooms are proof that simple, plant-based ingredients can come together to create something truly delicious. Whether you stick to the classic recipe or experiment with some fun flavor variations, you’re in for a treat. I love how versatile they are—perfect for any occasion and easy to customize.
I’d love to hear what you think! Have you tried these stuffed mushrooms yet? Or maybe you’ve added your own twist? Drop a comment below with your feedback, suggestions, or any other fun variations you’ve tried. And as always, don’t forget to share the love!
Stuffed Mushrooms
Equipment
- Baking Sheets
Ingredients
- 20 Medium to Large Button Mushrooms
- 1½ tbsp Olive Oil
- ½ cup Shredded Vegan Mozzarella Cheese I recommend Myokos or Daiya Mozzarella shredded cheese
- ⅓ cup Panko Bread Crumbs or GF Bread Crumbs
- 3 tbsp Nutritional Yeast
- 1 Shallot Finely diced
- 2 cloves Garlic Minced
- 3 tbsp Flat Leaf Parsley Finely Minced
- 1 tsp Sea Salt
- ¼ tsp Black Pepper
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper or silicone baking mats.
- Prepare the mushrooms by wiping away dirt with a damp towel. Carefully pluck out the stems. If some stems are difficult to remove, I find that it helps to run the handle end of a spoon around the inside of the cap (outside of the stems), and then pry it out.
- Place the ½ cup cheese on a cutting board and run your knife through it several times. Smaller sheds are easier to work with.
- In a bowl combine the olive oil, cheese, breadcrumbs, nutritional yeast, shallot, garlic, parsley, salt, pepper, and remaining 1 ½ tablespoons of olive oil. Stir very well.
- Stuff the mushrooms with about 2 teaspoons of filling. Try to mound the filling up slightly. Bake for 22 to 25 minutes or until the mushrooms are sizzling hot and the breadcrumbs are golden.
- The mushrooms are best served hot and fresh, but store leftovers in an airtight container in the fridge, and will keep for 3 to 4 days. To reheat, it is best to put them in the oven at 325℉ until warmed through.