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Cheesy Stuffed Mushrooms Recipe {Vegetarian}

Cheesy Stuffed Mushrooms are stuffed with a filling of caramelized onions, mushrooms, carrots, garlic and CHEESE that come together into the perfect bite! They are always a hit at parties and can be served cold or hot, which makes this an amazing vegetarian make-ahead party appetizer.

Cheesy stuffed mushrooms topped with fresh greens on a white tray.

How to make the Cheesy Stuffed Mushrooms

The White Button Mushrooms are marinated in a fragrant mixture of spices, which takes these Stuffed Mushrooms up a notch.

Once the mushrooms caps are cooked in the marinade, the mushrooms can be left in the marinade for a couple hours, or even a couple of days, if you would like to get a head start. The extra time in the marinade allows more time to permeate each mushroom with tons of flavor.

Four cheesy stuffed mushrooms topped with fresh greens on a white tray.

Once the marinating is done, the rest of the ingredients are chopped and sautéed until soft. The cheese, mayo, and garlic are added last after the mixture has had the time to cool off.

From there, you just load each mushroom cap with the stuffing mixture, bake to heat through and you’re done! Bake them if you want them warm, or leave them as is for a fabulous vegetarian appetizer to knock everyone’s socks off!

Sliced cheesy stuffed mushrooms topped with fresh greens on a white tray.

Best mushrooms for Stuffed Mushrooms Recipe

When choosing the mushrooms for this Cheesy Stuffed Mushrooms recipe you want to pick the largest mushrooms, since they shrink by about half when simmered in the marinade, just keep that in mind at the grocery store. Don’t go for large Portobello mushrooms, but choose the bigger ones from the smaller varieties.

  • Before you go, check this VEGETARIAN section for more delicious veggie only dishes.

  • For more MUSHROOM recipes, click HERE.

Cheesy Stuffed Mushrooms Recipe

Cheesy Stuffed Mushroom Recipe (Vegetarian) - These are such a hit at parties! The filling of caramelized onions, mushrooms, carrots, garlic and CHEESE come together into the perfect bite!
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Cheesy Stuffed Mushrooms are stuffed with a filling of caramelized onions, mushrooms, carrots, garlic and CHEESE that come together into the perfect bite!

Author: Marina | Let the Baking Begin
Course: Appetizer
Cuisine: American
Keyword: stuffed mushrooms
Calories: 30 kcal
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 24 mushrooms

Ingredients

Marinade for Mushroom Caps:

  • 2 quarts water
  • 1/2 cup white vinegar
  • 1.5 tablespoon kosher salt
  • 2 tablespoon sugar
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 bay leaf
  • 24 large white button or baby portabella mushrooms Use only caps for the marinade. Stems will be used in the stuffing (Note 1)

Stuffing for Cheesy Stuffed Mushrooms:

  • 1 medium onion peeled and diced
  • White button mushroom stems chopped
  • 1/2 medium carrot peeled and shredded
  • 1/2 cup mozzarella cheese shredded
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon black ground pepper
  • 1/2 teaspoon kosher salt (use less if using table salt)
  • 2 cloves garlic pressed or minced
  • 3 tablespoons chopped parsley

Panco Topping

  • 1 cup panco crumbs
  • 2-3 tablespoons melted butter

Instructions

How to make Cheesy Stuffed Mushrooms

  1. Clean up mushrooms: With a damp paper towel wipe the mushrooms from any dirt and debris.

    Separate the caps from the stems. Mushroom caps will go in the marinade. The stems will be used for the filling.

How to make Marinated Mushroom Caps:

  1. Marinate the mushroom caps: to a large pot add 2 qts water, 1/2 cup white vinegar, 1 ½ Tbsp salt, 2 Tbsp sugar, 1 tsp coriander seeds, 1 tsp black peppercorns, 1 tsp mustard seeds, 1 bay leaf and bring to a boil. Add the mushroom caps to the water, cover with lid and simmer for about 2-3 minutes after it comes to a boil. Then allow to cool in the marinade.

    Alternatively, the mushroom caps can be stuffed and baked uncooked.

    Tip: This can be done a day or even couple days ahead and left in the fridge until ready to stuff.

  2. Drain: with a colander remove mushroom caps from the water and allow excess marinade to drip while you make the filling. Discard the marinade.

How to make the Stuffing for Cheesy Stuffed Mushrooms

  1. Make the stuffing: preheat a large skillet over medium heat. Add couple tablespoons of oil. Add diced onions and cook over medium heat stirring frequently until the onions are evenly golden brown. Add chopped mushrooms stems and cook until the liquid evaporates and the mushrooms start to brown, stirring frequently.

    Now, add the carrots and cook over low-medium heat until soft. Next, season with 1/4 tsp black ground pepper, 1/2 tsp kosher salt, 2 cloves of minced garlic, stir, remove off heat and allow to cool completely.

  2. Once cool add 2 Tbsp of mayonnaise, 1/2 cup of Mozzarella cheese, chopped parsley and stir to combine. Taste and adjust seasoning.

  3. Preheat oven to 400F with the rack centered. Line a large baking sheet with foil for easier cleanup.

  4. Stuff: Using a teaspoon, pack each mushroom cap with stuffing, overfilling it slightly. Top with a bit more shredded cheese.

  5. Panco topping: this is an optional step.

  6. Bake: Add to the stuffed mushrooms to the prepared baking sheet spacing them about 2 inches apart to allow heat to circulate around and to heat through evenly. Bake for about 10-15 minutes, or until the cheese is melted and the center is heated through.

  7. Make ahead: follow all steps up until the point of baking, cover and refrigerate.

    Once ready to bake uncover and bake in a preheated oven until the hot in the center and the cheese is melted.

  8. Allow to cool for 5-7 minutes and serve warm or room temperature.

Recipe Notes

Note 1: the mushrooms shrink as they cook. Choosing larger mushrooms means they'll have enough space for the filling.

**Panco Crumbs are optional on top of the cheese.

Nutrition Facts
Cheesy Stuffed Mushrooms Recipe
Amount Per Serving (1 filled mushroom)
Calories 30 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 514mg22%
Potassium 99mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 485IU10%
Vitamin C 2mg2%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Toni

    Pardon me if I’ve missed it, but what is the oven baking temperature? I don’t see it anywhere on the page. Based on personal experience, I’d say around 375-400°F, but it would be nice to know for sure!

    · Reply
    • Hi Tony,
      Since the mushrooms are all cooked through and done all they need is to be reheated through. So, about 10-15 minutes at 400F is what it needs.

      · Reply
  • Inna

    Hi Marina,
    How long do I bake them for?
    Also… Can I stuff the mushrooms the night before and then bake them the next day?

    · Reply
    • Hi Inna, you bake them until they’re hot throughout, about 20-25 minutes.

      Yes, you can stuff them the night before and bake them right before serving.

      · Reply

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