Stuffed mushrooms are a classic party appetizer. Plump baby portobello caps stuffed with cheese, spinach, red peppers, and a few other goodies, baked with a crunchy cheesy top!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
VEGETARIAN STUFFED MUSHROOMS
I was, and still am, not a fan of mushrooms. But everyone I love and care about eats them so I put on my big girl pants and make them. Every so often…
These stuffed mushrooms are a great appetizer for a gathering, the first course for an elegant dinner party, or a delicious and earthy side dish for any meal.
If you are looking for a main dish, you can certainly take this recipe and just make it for 1 or 2 full size portobello caps.
Because the recipe is vegetarian, it’s a great meatless meal!
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INGREDIENTS FOR STUFFED MUSHROOMS
- roasted red peppers
- feta cheese
- balsamic vinegar
- panko bread crumbs
- parmesan cheese
- olive oil
- salt and pepper if desired
Mushrooms – Baby bella or baby portabello mushrooms are the best!
Spinach – Use the fresh or raw spinach for this. It’s way better!
Cilantro – This is for making a drizzle oil. Feel free to leave it out if you don’t want it.
HOW TO MAKE STUFFED MUSHROOMS
ONE: Make cilantro drizzle oil but pulsing cilantro, garlic, and shallot. Add to sauce pan with olive oil. Simmer for 10 minutes. Strain and store until ready to use.
TWO: Preheat oven to 375F. Line a baking sheet with foil and spray with cooking spray. Remove stems from mushroom caps and clean.
THREE: Finely chop stems and garlic and add to a medium sized mixing bowl with the red pepper, feta, pepperoncini, capers, remaining shallot, balsamic vinegar, panko, and spinach.
FOUR: Season and stuff the mushrooms. Top with parmesan cheese. Bake in a shallow baking dish for 10-15 minutes or until done. Drizzle with cilantro oil and enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
HOW DO YOU MAKE STUFFED MUSHROOMS NOT WATERY?
When using fresh ingredients, like the spinach, be sure to drain everything first. You can also roast the mushrooms caps for a few minutes upside down before stuffing them.
ARE STUFFED MUSHROOMS VEGAN?
You can make these vegan by substituting the cheese for vegan cheese.
HOW LONG DO UNCOOKED STUFFED MUSHROOMS LAST?
If you want to stuff them early, they will last a 2-3 days in the fridge before cooking them.
CAN YOU FREEZE STUFFED MUSHROOMS?
Yes, you can but you will want to freeze them before you cook them. Fill the mushrooms and then freeze for up to 3 months.
ARE THEY GLUTEN FREE?
If you use a gluten free version of the panko bread crumbs, then they are.
CAN YOU USE REGULAR SIZED MUSHROOMS?
Yes! Just make the filling and stuff them in large mushrooms caps. You might need to add in a few small chopped mushrooms to make more filling.
HOW TO CLEAN MUSHROOMS
Do not soak the mushrooms as they will absorb all the extra water. Instead, take a damp paper towel or cloth and gently wipe off the caps. If that takes too long, you can spray them with water over a strainer and then dry quickly.
CAN YOU MAKE THEM IN ADVANCE?
You can clean the mushroom caps, store them in a brown paper bag in the refrigerator. Make the filling and store as well. Strain the oil and store. Then I would stuff right before baking.
HOW TO STORE LEFTOVERS
Store any leftover stuffed mushrooms, if there are any, in the refrigerator for up to 3 days. Reheat in the oven for best results.
TAPAS TIPS & TRICKS
- clean the mushrooms with a damp paper towel
- skip the cheese to make it vegan
- pick uniform size mushrooms so they coo evenly.
- larger mushrooms may need to cook for up to 20 minutes.
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Whip up a batch of my Magnificent Stuffed Mushrooms and celebrate!
MORE EASY APPETIZERS
- 1/2 cup olive oil
- 1 cup fresh cilantro (washed and dried)
- 1 medium shallot (chopped fine)
- 2 cloves garlic (chopped)
- 2 8 ounce packages of baby portabella mushrooms (stemmed, washed, and stems removed and chopped)
- 1 roasted red pepper-jarred (chopped)
- 1 cup fresh spinach (chopped)
- 2 ounces feta cheese (crumbled)
- 1 tablespoon capers (chopped)
- 6 pepperoncini peppers (chopped)
- 1 tablespoon balsamic vinegar
- 2 tablespoons panko breadcrumbs
- 2 tablespoons cilantro oil (plus more for presentation)
- 1 tablespoon Parmesan cheese (grated)
- salt and pepper to taste
Make the Cilantro Oil
- Add olive oil to small saucepan.
- In a food processor, add the cilantro, garlic, and 1/2 the chopped shallot.
- Pulse until cilantro is thoroughly chopped and garlic and shallot are incorporated.
You might need to add a teaspoon of olive oil to facilitate this process.
- Remove cilantro purée and add to saucepan with olive oil.
- Simmer on low for 10 minutes or until the oil is fragrant.
- Strain the oil and puree through a fine-mesh sieve for 5 minutes saving the oil and cilantro purée in separate containers.
The oil can be stored in the refrigerator for up to a week and used just like plain olive oil in any other recipe.
Stuff the Mushrooms
- Heat the oven to 375F.
- Lightly spray a foil-lined baking sheet with olive oil spray.
- While the cilantro oil is straining, gather the mushroom stems, red pepper, feta, pepperoncini, capers, remaining shallot, balsamic vinegar, panko, and spinach in a medium mixing bowl.
- Toss to mix well.
- Add the cilantro purée and 2 tablespoons cilantro oil to the stuffing mixture.
- Taste and add salt and pepper as needed.
- Season the mushroom caps with salt and pepper.
- Stuff with the above mixture and top with a little of the parmesan cheese.
- Drizzle with cilantro oil and bake for 10-15 minutes depending on the size of your caps.
- Remove the stuffed mushrooms from the oven when done and let cool for a minute or two.
- Add a drizzle of cilantro oil on your serving plate and top with the magnificent stuffed mushrooms. Enjoy!
*This mixture is also great with pasta if you are not in the mood to stuff!
*If you like this recipe, leave me a comment and rate it with some stars! Thank you!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 7mgSodium: 807mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 4g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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