Best Vegetarian Stuffed Mushrooms

5 from 1 vote

Cook up these delightful Vegetarian Stuffed Mushrooms for a perfect appetizer that will impress your guests at your next holiday gathering

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Side Dish

Cuisine: American

Diet: Gluten Free, Halal, Vegetarian

Servings: people

Calories: 344kcal

Preheat your oven to 375°F (190°C).
Clean the mushrooms gently with a damp cloth to remove any dirt.
Remove the stems from the mushrooms, finely chop them, and set them aside. You'll use them in the filling.

In a large skillet, heat the olive oil over medium heat.
Add the chopped shallot and sauté for about 5 minutes until they become soft and translucent.
Add the pine nuts and mushroom stems to the skillet.
Cook for another 2-3 minutes until the pine nuts are lightly toasted and the mushroom stems are cooked.
Stir in the fresh thyme, garlic, chopped parsley, and breadcrumbs. Cook for an additional minute until the breadcrumbs are lightly toasted.
Remove the skillet from the heat and stir in the grated parmesan cheese, salt, and black pepper. Mix everything well.

Place the cleaned mushrooms on a baking sheet, cap side down.
Stuff each mushroom cap generously with the filling mixture, pressing it down slightly to pack it in.
Top each stuffed mushroom with a few small cubes of butter.
Sprinkle the grated cheddar cheese evenly over the stuffed mushrooms.
Bake in the preheated oven for about 15-20 minutes or until the mushrooms are tender, and the cheese is melted and bubbly. The exact cooking time may vary depending on the size of your mushrooms, so keep an eye on them.
Once the mushrooms are done, remove them from the oven and let them cool for a few minutes.

Choose mushrooms that are fresh and firm. Make sure they don't have any marks or damaged tops.
Gently wipe the mushrooms with a damp cloth or paper towel to clean them. Alternatively, you can quickly rinse them in a colander under cold running water. Avoid soaking them in water, as mushrooms are like sponges and can become waterlogged.
Toasting pine nuts before adding them to the stuffing enhances their flavor and provides a nice crunch.
While it's tempting to overfill the mushrooms, be careful not to pack the stuffing too tightly. It can prevent even cooking.
Use a small spoon to fill the mushrooms; it makes it easier to stuff them
Cooking times may vary depending on the size and type of mushrooms. Keep an eye on them to avoid overcooking.