20 Delicious Vegetarian Stuffed Mushroom Savory Recipes

Looking for a mouthwatering way to enjoy mushrooms? You’re in for a treat! Our roundup of 20 Delicious Vegetarian Stuffed Mushroom Savory Recipes is packed with flavors that will delight your taste buds and impress your dinner guests. From quick weeknight fixes to elegant party appetizers, these stuffed mushrooms are the perfect blend of comfort and sophistication. Dive in and discover your next favorite dish!

Spinach and Feta Stuffed Mushrooms

These Spinach and Feta Stuffed Mushrooms are a bite-sized delight, combining earthy mushrooms with a creamy, tangy filling that’s sure to impress at any gathering.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 2 tablespoons olive oil
• 1 cup finely chopped spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems. Heat 1 tablespoon olive oil in a skillet over medium heat, add the chopped stems, spinach, and garlic, cooking until the spinach wilts, about 3 minutes.
3. Remove the skillet from heat and stir in the feta, Parmesan, salt, and pepper until well combined.
4. Spoon the filling into each mushroom cap, pressing gently to pack it in.
5. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle with the remaining 1 tablespoon olive oil.
6. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden.

The contrast between the juicy mushroom and the crispy, cheesy topping makes these stuffed mushrooms irresistibly good. Perfect for when you want something fancy yet fuss-free.

Tip: For an extra crunch, sprinkle a little extra Parmesan on top before baking.

Cream Cheese and Garlic Stuffed Mushrooms

These Cream Cheese and Garlic Stuffed Mushrooms are the perfect bite-sized appetizer that packs a punch of flavor, thanks to the creamy, garlicky filling nestled inside each mushroom cap.

Ingredients

• 24 large white mushrooms, stems removed
• 8 oz cream cheese, softened
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a medium bowl, mix together the softened cream cheese, minced garlic, grated Parmesan cheese, salt, and black pepper until well combined.
3. Spoon the cream cheese mixture into each mushroom cap, filling them generously.
4. Place the stuffed mushrooms on the prepared baking sheet and drizzle with the remaining olive oil.
5. Bake for 20 minutes, or until the mushrooms are tender and the filling is lightly golden.
6. Sprinkle with fresh parsley before serving.

The combination of creamy filling and earthy mushrooms creates a delightful contrast in textures, while the garlic and Parmesan add a depth of flavor that’s hard to resist.

Tip: For an extra crunch, top the stuffed mushrooms with a sprinkle of breadcrumbs before baking.

Quinoa and Black Bean Stuffed Mushrooms

These Quinoa and Black Bean Stuffed Mushrooms are a delightful blend of earthy flavors and satisfying textures, perfect for a healthy appetizer or a light meal.

Ingredients

• 12 large white mushrooms, stems removed and finely chopped
• 1/2 cup quinoa, rinsed
• 1 cup water
• 1/2 cup black beans, rinsed and drained
• 1/4 cup diced red bell pepper
• 2 tbsp olive oil, divided
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 cup shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat oven to 375°F. Lightly grease a baking sheet with 1 tbsp olive oil.
2. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes.
3. In a skillet, heat remaining 1 tbsp olive oil over medium heat. Add chopped mushroom stems and red bell pepper, sautéing for 5 minutes until softened.
4. Stir in cooked quinoa, black beans, cumin, chili powder, and salt. Cook for 2 minutes until well combined.
5. Spoon the quinoa mixture into the mushroom caps, pressing lightly to fill. Place on the prepared baking sheet and sprinkle with Monterey Jack cheese.
6. Bake for 20 minutes until the mushrooms are tender and the cheese is melted and bubbly. Garnish with fresh cilantro before serving.

The combination of fluffy quinoa, creamy black beans, and melted cheese creates a mouthwatering bite that’s both nutritious and indulgent.

Tip: For an extra kick, add a pinch of cayenne pepper to the quinoa mixture before stuffing the mushrooms.

Sun-Dried Tomato and Basil Stuffed Mushrooms

These Sun-Dried Tomato and Basil Stuffed Mushrooms are a burst of Mediterranean flavors in every bite, perfect for impressing guests or treating yourself to a fancy appetizer.

Ingredients

• 12 large white mushrooms
• 1/4 cup sun-dried tomatoes, finely chopped
• 1/4 cup fresh basil, finely chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Clean the mushrooms and remove the stems, setting the caps aside.
2. In a mixing bowl, combine the sun-dried tomatoes, fresh basil, cream cheese, Parmesan cheese, minced garlic, olive oil, salt, and black pepper until well blended.
3. Spoon the mixture into the mushroom caps, filling each one generously.
4. Arrange the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is lightly golden.

The combination of creamy cheese with the tangy sun-dried tomatoes and fresh basil creates a delightful contrast that’s both rich and refreshing.

Tip: For an extra crunch, sprinkle some breadcrumbs on top before baking.

Goat Cheese and Herb Stuffed Mushrooms

These Goat Cheese and Herb Stuffed Mushrooms are the perfect bite-sized appetizer, blending creamy goat cheese with fresh herbs for a flavor-packed treat.

Ingredients

• 24 large white mushrooms, stems removed
• 4 oz goat cheese, softened
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 garlic clove, minced
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a medium bowl, mix together the softened goat cheese, 2 tbsp fresh parsley, 1 tbsp fresh thyme, 1 minced garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
3. Brush each mushroom cap with olive oil, then fill each one with a generous amount of the goat cheese mixture.
4. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is lightly golden.

The combination of creamy goat cheese and aromatic herbs creates a delightful contrast with the earthy mushrooms, making these stuffed mushrooms a standout dish at any gathering.

Tip: For an extra crunch, sprinkle the tops with breadcrumbs before baking.

Wild Rice and Cranberry Stuffed Mushrooms

These Wild Rice and Cranberry Stuffed Mushrooms are a delightful blend of earthy and sweet, perfect for impressing guests or treating yourself to a gourmet snack.

Ingredients

• 12 large white mushrooms, stems removed and finely chopped
• 1/2 cup wild rice, cooked according to package instructions
• 1/4 cup dried cranberries, finely chopped
• 2 tbsp olive oil
• 1/4 cup onion, finely diced
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add the chopped mushroom stems, onion, and garlic, sautéing until soft, about 5 minutes.
3. In a bowl, combine the cooked wild rice, sautéed mixture, cranberries, salt, pepper, and Parmesan cheese. Mix well.
4. Brush the mushroom caps with the remaining 1 tbsp olive oil and place them on the baking sheet. Spoon the filling into each cap, pressing lightly to pack.
5. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden.
6. Sprinkle with fresh parsley before serving.

The contrast of the chewy wild rice and tart cranberries against the tender mushroom creates a bite that’s both satisfying and elegant.

Tip: For a nuttier flavor, toast the wild rice in a dry skillet before boiling.

Pesto and Mozzarella Stuffed Mushrooms

These Pesto and Mozzarella Stuffed Mushrooms are a bite-sized delight, bursting with creamy, herby goodness that’s sure to impress at any gathering.

Ingredients

• 24 large white mushrooms, stems removed
• 1/2 cup prepared pesto
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. Arrange the mushroom caps on the prepared baking sheet, cavity side up.
3. Drizzle the mushrooms with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Fill each mushroom cap with 1 teaspoon of pesto, then top with shredded mozzarella and a sprinkle of Parmesan cheese.
5. Bake for 15-20 minutes, or until the cheese is bubbly and golden.

The combination of gooey mozzarella and vibrant pesto nestled in a tender mushroom creates a perfect harmony of flavors and textures that’s irresistibly delicious.

Tip: For an extra crunch, broil the stuffed mushrooms for the last 2 minutes of baking.

Brie and Apple Stuffed Mushrooms

These Brie and Apple Stuffed Mushrooms are the perfect blend of creamy and crisp, making them an irresistible appetizer for any gathering.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1 tbsp olive oil
• 1 small apple, finely diced
• 1/2 cup brie cheese, rind removed and cubed
• 1/4 cup breadcrumbs
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Finely chop the reserved mushroom stems. Heat olive oil in a skillet over medium heat, add chopped stems and apple, cooking until soft, about 5 minutes.
3. Remove from heat and stir in brie, breadcrumbs, thyme, salt, and pepper until the brie begins to melt.
4. Spoon the mixture into the mushroom caps, pressing lightly to fill. Arrange on the baking sheet.
5. Bake for 20 minutes until the mushrooms are tender and the tops are golden.

The contrast between the melted brie and the crisp apple creates a delightful texture that’s sure to impress.

Tip: For an extra crunch, toast the breadcrumbs before adding them to the mixture.

Blue Cheese and Walnut Stuffed Mushrooms

These Blue Cheese and Walnut Stuffed Mushrooms are a savory bite-sized treat that combines earthy mushrooms with the bold flavors of blue cheese and crunchy walnuts.

Ingredients

• 24 large white mushrooms, stems removed
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a medium bowl, mix together the blue cheese, chopped walnuts, melted butter, garlic powder, salt, and black pepper until well combined.
3. Carefully fill each mushroom cap with the blue cheese mixture, pressing lightly to ensure it’s packed in.
4. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is bubbly and slightly golden.
5. Sprinkle with fresh parsley before serving.

The contrast between the creamy blue cheese and the crunchy walnuts makes these stuffed mushrooms a standout appetizer that’s sure to impress.

Tip: For an extra flavor boost, toast the walnuts before chopping them for the filling.

Artichoke and Parmesan Stuffed Mushrooms

These Artichoke and Parmesan Stuffed Mushrooms are a savory bite-sized treat that’s perfect for your next gathering or a cozy night in.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 cup chopped artichoke hearts (canned or jarred)
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Finely chop the reserved mushroom stems. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add chopped mushroom stems and artichoke hearts to the skillet. Cook for another 5 minutes, then remove from heat.
4. Stir in Parmesan cheese, breadcrumbs, oregano, salt, and pepper until well combined.
5. Spoon the mixture into the mushroom caps, pressing gently to fill. Arrange on the prepared baking sheet.
6. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

The combination of earthy mushrooms, tangy artichokes, and salty Parmesan creates a flavor-packed appetizer that’s sure to impress.

Tip: For an extra crispy topping, broil the stuffed mushrooms for the last 2 minutes of baking.

Lentil and Spinach Stuffed Mushrooms

These Lentil and Spinach Stuffed Mushrooms are a hearty, flavorful appetizer that’s sure to impress, blending earthy lentils with fresh spinach for a nutritious bite.

Ingredients

• 12 large white mushrooms
• 1/2 cup cooked lentils
• 1 cup fresh spinach, finely chopped
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. Preheat your oven to 375°F. Clean the mushrooms and remove the stems, setting the caps aside.
2. In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the chopped spinach to the skillet and cook for 2 minutes until wilted. Stir in the cooked lentils, salt, black pepper, and dried thyme, cooking for another 2 minutes.
4. Remove the skillet from heat and mix in the Parmesan cheese. Spoon the lentil and spinach mixture into the mushroom caps.
5. Arrange the stuffed mushrooms on a baking sheet and bake for 20 minutes until the mushrooms are tender and the filling is lightly golden.

The combination of tender mushrooms with the rich, savory filling creates a perfect bite-sized treat that’s as satisfying as it is elegant.

Tip: For an extra crunch, sprinkle the tops with breadcrumbs before baking.

Avocado and Corn Stuffed Mushrooms

These Avocado and Corn Stuffed Mushrooms are a delightful twist on the classic appetizer, combining creamy avocado and sweet corn for a burst of flavor in every bite.

Ingredients

• 12 large white mushrooms, stems removed
• 1 ripe avocado, mashed
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a medium bowl, combine the mashed avocado, corn, Parmesan cheese, garlic powder, salt, and black pepper. Mix well.
3. Carefully spoon the avocado and corn mixture into each mushroom cap, filling them generously.
4. Place the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is slightly golden.
5. Sprinkle with fresh cilantro before serving.

The creamy avocado and sweet corn filling pairs perfectly with the earthy mushrooms, creating a harmonious blend of textures and flavors that’s sure to impress.

Tip: For an extra crunch, sprinkle some breadcrumbs on top of the stuffed mushrooms before baking.

Hummus and Roasted Red Pepper Stuffed Mushrooms

These Hummus and Roasted Red Pepper Stuffed Mushrooms are a delightful appetizer that combines creamy hummus with the sweet smokiness of roasted red peppers, all nestled in a tender mushroom cap.

Ingredients

• 12 large white mushrooms, stems removed
• 1 cup hummus
• 1/2 cup roasted red peppers, finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a bowl, mix together the hummus, roasted red peppers, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until well combined.
3. Brush the mushroom caps with olive oil and place them stem-side up on the prepared baking sheet.
4. Spoon the hummus mixture into each mushroom cap, filling them generously.
5. Bake for 20 minutes, or until the mushrooms are tender and the filling is slightly golden.
6. Garnish with fresh parsley before serving.

The combination of creamy hummus and smoky roasted red peppers creates a flavor-packed bite that’s surprisingly light yet satisfying.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before baking.

Tofu and Scallion Stuffed Mushrooms

These Tofu and Scallion Stuffed Mushrooms are a delightful appetizer that combines the earthy flavors of mushrooms with the creamy texture of tofu, all brightened up with fresh scallions.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1 cup firm tofu, crumbled
• 2 tablespoons olive oil
• 1/4 cup scallions, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Finely chop the reserved mushroom stems. In a skillet over medium heat, heat 1 tablespoon olive oil and sauté the chopped stems, scallions, and garlic until soft, about 5 minutes.
3. In a bowl, combine the sautéed mixture with crumbled tofu, salt, pepper, breadcrumbs, and Parmesan cheese. Mix well.
4. Brush the mushroom caps with the remaining olive oil and stuff each with the tofu mixture, pressing gently to fill.
5. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

The contrast between the juicy mushrooms and the crispy, cheesy topping makes these stuffed mushrooms irresistibly good. They’re perfect for when you want something a little fancy without too much fuss.

Tip: For an extra crunch, sprinkle a few more breadcrumbs on top before baking.

Mushroom and Truffle Oil Stuffed Mushrooms

These Mushroom and Truffle Oil Stuffed Mushrooms are a luxurious twist on a classic appetizer, blending earthy flavors with a touch of elegance.

Ingredients

• 12 large white mushrooms, stems removed and finely chopped
• 2 tablespoons olive oil
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon truffle oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add chopped mushroom stems to the skillet, cooking until they release their moisture and become tender, about 5 minutes.
4. Remove from heat and stir in breadcrumbs, Parmesan cheese, truffle oil, salt, pepper, and parsley until well combined.
5. Spoon the mixture into the mushroom caps, pressing lightly to fill.
6. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

The truffle oil elevates these stuffed mushrooms with its rich, aromatic flavor, making them a standout dish at any gathering.

Tip: For an extra crunch, sprinkle a few more breadcrumbs on top before baking.

Sweet Potato and Sage Stuffed Mushrooms

These Sweet Potato and Sage Stuffed Mushrooms are a delightful twist on the classic appetizer, blending earthy flavors with a hint of sweetness for a bite that’s sure to impress.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1 cup mashed sweet potato (about 1 medium sweet potato, baked and peeled)
• 2 tbsp finely chopped fresh sage
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems and mix them with the mashed sweet potato, sage, Parmesan cheese, 1 tbsp olive oil, salt, and pepper in a medium bowl.
3. Spoon the sweet potato mixture into each mushroom cap, mounding it slightly.
4. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle with the remaining 1 tbsp olive oil.
5. Bake for 20-25 minutes, until the mushrooms are tender and the tops are lightly golden.

The combination of creamy sweet potato and aromatic sage tucked into a tender mushroom cap creates a bite-sized appetizer that’s as flavorful as it is elegant.

Tip: For an extra crispy top, broil the stuffed mushrooms for the last 2-3 minutes of baking.

Zucchini and Ricotta Stuffed Mushrooms

These Zucchini and Ricotta Stuffed Mushrooms are a delightful appetizer that combines the earthy flavors of mushrooms with the creamy richness of ricotta and the fresh zest of zucchini.

Ingredients

• 12 large white mushrooms, stems removed
• 1 medium zucchini, finely diced
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh basil, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a medium bowl, mix together the ricotta cheese, Parmesan cheese, minced garlic, salt, and black pepper until well combined.
3. Gently fold in the diced zucchini and chopped basil into the cheese mixture.
4. Carefully spoon the filling into each mushroom cap, mounding it slightly.
5. Place the stuffed mushrooms on the prepared baking sheet and drizzle lightly with olive oil.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is lightly golden.

The combination of creamy ricotta and fresh zucchini inside tender mushrooms creates a bite that’s both luxurious and refreshingly light.

Tip: For an extra crunch, sprinkle a little extra Parmesan on top before baking.

Almond and Date Stuffed Mushrooms

These Almond and Date Stuffed Mushrooms are a delightful blend of sweet and savory, perfect for impressing guests or treating yourself to a gourmet snack.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1/2 cup finely chopped almonds
• 1/4 cup finely chopped dates
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 tbsp grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Finely chop the reserved mushroom stems and mix them with almonds, dates, olive oil, salt, pepper, and garlic powder in a bowl.
3. Spoon the mixture into the mushroom caps, pressing gently to fill each one.
4. Sprinkle the stuffed mushrooms with Parmesan cheese.
5. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

The combination of crunchy almonds and sweet dates creates a surprising texture and flavor contrast that elevates these mushrooms beyond the ordinary.

Tip: For an extra crunch, toast the almonds before chopping them.

Peanut Butter and Jelly Stuffed Mushrooms

Transform the classic peanut butter and jelly sandwich into a savory-sweet appetizer with these Peanut Butter and Jelly Stuffed Mushrooms. Perfect for surprising your guests with a playful twist on familiar flavors.

Ingredients

• 12 large white mushrooms, stems removed
• 1/4 cup creamy peanut butter
• 2 tbsp grape jelly
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a small bowl, mix together the peanut butter, grape jelly, salt, and black pepper until well combined.
3. Brush each mushroom cap with olive oil, then spoon the peanut butter and jelly mixture into the cavity of each mushroom.
4. Place the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is bubbly.

The combination of earthy mushrooms with the sweet and nutty filling creates a surprisingly harmonious bite that’s both comforting and intriguing.

Tip: For an extra crunch, sprinkle chopped peanuts on top before baking.

Caramelized Onion and Thyme Stuffed Mushrooms

These Caramelized Onion and Thyme Stuffed Mushrooms are a savory delight, perfect for impressing guests or treating yourself to a gourmet snack.

Ingredients

• 12 large white mushrooms
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Clean the mushrooms and remove the stems, setting the caps aside.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion, sugar, 1/4 tsp salt, and 1/8 tsp black pepper. Cook, stirring occasionally, for 15 minutes until caramelized. Add the garlic and thyme, cooking for another minute.
3. In a bowl, mix the caramelized onion mixture with breadcrumbs and Parmesan cheese. Stuff each mushroom cap with this mixture.
4. Place the stuffed mushrooms on a baking sheet. Drizzle with the remaining 1 tbsp olive oil and sprinkle with the remaining 1/4 tsp salt and 1/8 tsp black pepper.
5. Bake for 20 minutes until the mushrooms are tender and the tops are golden brown.

The combination of sweet caramelized onions and earthy thyme creates a depth of flavor that’s irresistibly delicious. These mushrooms are a testament to how simple ingredients can transform into something extraordinary.

Tip: For an extra crispy topping, broil the mushrooms for the last 2 minutes of baking.

Conclusion

We hope this roundup of 20 Delicious Vegetarian Stuffed Mushroom Recipes inspires your next meal! Each recipe offers a unique twist on this savory favorite, perfect for any occasion. Don’t forget to try them out, share your top picks in the comments, and pin your favorites on Pinterest. Happy cooking!