Cheesy Vegetarian Stuffed Mushrooms Recipe

Name: Cheesy Vegetarian Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 cremini mushrooms large; 4 ounces day-old baguette; 2 ounces grated Parmesan cheese; 1 teaspoon dried parsley; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; black pepper to taste; 2 teaspoons olive oil; 1 shallots finely diced; 1 clove garlic minced; 4 ounces gruyere cheese divided; 2 eggs

Servings: persons

12 cremini mushrooms large
4 ounces day-old baguette
2 ounces grated Parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon salt
black pepper to taste
2 teaspoons olive oil
1 shallots finely diced
1 clove garlic minced
4 ounces gruyere cheese divided
2 eggs

1
Preheat the oven to 375u00b0 F.
2
Line a square baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
3
Carefully remove the stems from the mushrooms and discard or save for an alternative use. (You could use them to make gravy or stuffing.)
4
Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
5
Break the stale baguette into large chunks and place in the bowl of a food processor. Pulse into coarse crumbs.
6
Place the breadcrumbs into a mixing bowl. Add the grated parmesan, parsley, thyme, salt, and pepper. Set aside.
7
Finely dice the shallot.
8
Mince the garlic.
9
Pour the olive oil into a large saute pan and set over medium-high heat. Once the oil is shimmering, add the shallot.
10
Cook for 5-6 minutes, until the shallot is softened.
11
Add the garlic to the pan, and cook for a minute longer, until fragrant.
12
Add the cooked shallots and garlic to the bowl of seasoned breadcrumbs.
13
Grate the Gruyere or Fontina cheese into a bowl.
14
Add half the grated cheese to the breadcrumb mixture. Set the remaining cheese aside.
15
Crack the eggs into the bowl of breadcrumbs and cheese. Using a large fork, mix vigorously until the ingredients are thoroughly combined and the stuffing holds together when pinched.
16
With a small spoon and clean hands, stuff a generous Tbsp. of filling into each mushroom. Pack the filling tightly into each cavity, using enough so that the mushrooms are domed with stuffing.
17
Top each mushroom with a heaping tsp. of the reserved shredded cheese.
18
Transfer the baking pan to the preheated oven.
19
Bake for 25-28 minutes, until the mushrooms have released some of their juices and the stuffing is nicely browned.
20
Remove the pan from the oven. Allow the mushrooms to cool for 5 minutes before plating and serving.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 cremini mushrooms large, 4 ounces day-old baguette, 2 ounces grated Parmesan cheese, 1 teaspoon dried parsley, and more.

Yes, Cheesy Vegetarian Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Vegetarian Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions