Vegetarian Stuffed Mushrooms
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Vegetarian Stuffed Mushrooms
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These vegetarian stuffed mushrooms are packed with crunchy walnuts, sweet cranberries, and creamy cheese—perfect for a quick, impressive appetizer!
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Ingredients
- 24 large mushrooms white button or cremini
- 2 tablespoons olive oil plus extra for drizzling
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- ½ cup breadcrumbs preferably panko for extra crunch
- ¼ cup grated Parmesan cheese
- ¼ cup cream cheese softened
- ¼ cup dried cranberries finely chopped
- ¼ cup walnuts finely chopped and lightly toasted
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper adjust to taste
- ½ teaspoon salt adjust to taste
- fresh parsley for garnish
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Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms with a damp paper towel. Carefully remove the stems from the mushrooms and finely chop them.
- Hollow out the mushroom caps a little more if necessary to create space for the filling.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped mushroom stems, onions, and garlic. Sauté until the onions are translucent and the mushrooms have released moisture, about 5-7 minutes.
- Remove from heat and stir in the breadcrumbs, Parmesan cheese, cream cheese, dried cranberries, chopped walnuts, thyme, pepper, and salt. Mix until everything is well combined.
- Spoon the filling into the mushroom caps, pressing gently to fill them generously.
- Place the stuffed mushrooms on a baking sheet or in a baking dish.
- Drizzle a little olive oil over the tops of the mushrooms.
- Bake in the oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Garnish with fresh parsley and serve warm as an appetizer or side dish.
Notes
- Opt for large mushrooms like white button or cremini, which are easier to stuff and have a nice, meaty texture.
- Panko breadcrumbs give a great texture, but regular breadcrumbs can also be used. You can also use gluten-free breadcrumbs if needed.
- You can substitute it with sour cream or ricotta cheese if you don't have cream cheese.
- Add ¼ teaspoon ground sage for a more festive flavor.
- Press the filling into the mushroom caps firmly to ensure they hold together during baking. You can use a spoon or a small cookie scoop to help with this.
- If you like a crispy topping, consider broiling the mushrooms for an additional 1-2 minutes at the end of baking, but watch them closely to avoid burning.
- You can prepare the stuffed mushrooms a day in advance. Assemble them and store them in an airtight container in the refrigerator. Bake just before serving.
- You can substitute the walnuts with pecans.
- Opt for large mushrooms like white button or cremini, which are easier to stuff and have a nice, meaty texture.
- Panko breadcrumbs give a great texture, but regular breadcrumbs can also be used. You can also use gluten-free breadcrumbs if needed.
- You can substitute it with sour cream or ricotta cheese if you don't have cream cheese.
- Add ¼ teaspoon ground sage for a more festive flavor.
- Press the filling into the mushroom caps firmly to ensure they hold together during baking. You can use a spoon or a small cookie scoop to help with this.
- If you like a crispy topping, consider broiling the mushrooms for an additional 1-2 minutes at the end of baking, but watch them closely to avoid burning.
- You can prepare the stuffed mushrooms a day in advance. Assemble them and store them in an airtight container in the refrigerator. Bake just before serving.
- You can substitute the walnuts with pecans.
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