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Magnificent Stuffed Mushrooms (Vegetarian!)

Stuffed mushrooms are a classic party appetizer. Plump baby portobello caps stuffed with gooey cheese, spinach, crisp red peppers, and a few other goodies, baked with a crunchy cheesy top make for the perfect party appetizer!

mushroom on a plate

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… So if I am going to make and eat them, they must be the best stuffed mushrooms of all time!

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. A juicy texture and creamy filling make this easy mushroom recipe a winner.

If you are looking for a main dish, you can certainly take this recipe and just make it for 1 or 2 full size large portobello mushroom caps. Because the recipe is vegetarian, it’s a great meatless meal!

Mushrooms are super versatile! Check out these Roasted Garlic Butter Mushrooms, Mushroom Bruschetta Spread, and Savory Mushroom Crackers from Pie Crust!

Why this Stuffed Mushrooms Recipe is Awesome

  • A great vegetarian option!
  • It is a simple recipe to whip up and serve at or bring to parties.
  • You can make them vegan by leaving out the cheese or using a vegan-friendly cheese.
  • They can be made ahead and cooked right before serving.
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overhead shot of stuffed mushrooms

Ingredients Needed

Mushrooms – Baby bella mushrooms or baby portobello mushrooms are the best, but white mushrooms work too. Just make sure the cap is spacious enough for the delicious filling. Smaller mushrooms can be chopped up with the mushroom stems as part of the filling or tossed into a salad.

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.

Roasted red peppers – These are used as part of the filling for our mushrooms

Cheese – We use feta for the filling and parmesan on top, but you can omit it completely if you’d like to make them vegan. Some folks also opted for cream cream cheese.

Capers – I love the bright, briny flavor that capers add to this mushroom filling.

Balsamic vinegar – The acidity of the vinegar blends nicely with the fresh vegetables and balances umami flavors. A splash of white wine can also do the trick.

Bread crumbs – I prefer to use panko for this recipe. It gives the tops of the mushrooms a nice crunch.

Olive oil – This is also used to make the drizzle oil.

Salt and black pepper – As always, use these to taste and your liking.

Fun variations include adding a little bit of crab meat, if you are opposed to cilantro, melt butter and drizzle over the top or just use a good quality olive oil, top with chopped green onions (scallions), add chopped fresh herbs, Italian seasoning, onion powder, bacon bits or even cayenne pepper to spice it up.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

bite of stuffed mushroom

How to Make Stuffed Mushrooms

FIRST: Make cilantro drizzle oil but pulsing cilantro, garlic, and shallot in a food processor. Add to sauce pan with olive oil. Simmer for 10 minutes. Strain and store until ready to use. This sauce is also amazing as a salad dressing or bread dip!

SECOND: Preheat oven to 375F. Line a rimmed baking sheet with foil and spray with cooking spray. Remove stems from mushroom caps and clean.

THIRD: 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.

FOURTH: 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.

wood platter with stuffed mushrooms

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. Store them in an airtight container.

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.

stuffed mushroom on a plate

Tapas Tips & Tricks

  • clean the mushrooms with a damp paper towel.
  • skip the cheese to make it vegan.
  • pick uniform size mushrooms so they cook evenly.
  • larger mushrooms may need to bake for 20 minutes or more.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

mushrooms on a plate with text overlay for pinterest

Whip up a batch of my Magnificent Stuffed Mushrooms and celebrate! It’s a great recipe for any occasion!

Bite taken out of a Stuffed Mushroom

Magnificent Stuffed Mushrooms

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Stuffed Mushrooms are a staple party appetizer.  Check out my Magnificent Stuffed Mushrooms with a few surprise ingredients!


Cilantro Oil

  • 1/2 cup olive oil
  • 1 cup fresh cilantro (washed and dried)
  • 1 medium shallot (chopped fine)
  • 2 cloves garlic (chopped)

Stuffed Mushrooms

  • 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

  1. Add olive oil to small saucepan.
  2. In a food processor, add the cilantro, garlic, and 1/2 the chopped shallot.
  3. 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.
  4. Remove cilantro purée and add to saucepan with olive oil.
  5. Simmer on low for 10 minutes or until the oil is fragrant.
  6. 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

  1. Heat the oven to 375F.
  2. Lightly spray a foil-lined baking sheet with olive oil spray.
  3. 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.
  4. Toss to mix well.
  5. Add the cilantro purée and 2 tablespoons cilantro oil to the stuffing mixture.
  6. Taste and add salt and pepper as needed.
  7. Season the mushroom caps with salt and pepper.
  8. Stuff with the above mixture and top with a little of the parmesan cheese.
  9. Drizzle with cilantro oil and bake for 10-15 minutes depending on the size of your caps.
  10. Remove the stuffed mushrooms from the oven when done and let cool for a minute or two.
  11. Add a drizzle of cilantro oil on your serving plate and top with the magnificent stuffed mushrooms. Enjoy!


  • clean the mushrooms with a damp paper towel.
  • skip the cheese to make it vegan.
  • pick uniform size mushrooms so they cook evenly.
  • larger mushrooms may need to bake for 20 minutes or more.
  • This mixture is also great with pasta if you are not in the mood to stuff!
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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Saturday 18th of August 2018

I absolutely love mushrooms and this recipe sounds amazing. I can't wait to make them!


Monday 12th of March 2018

This has to be the ultimate stuffed mushroom recipe! These look so awesome!

Michele Phillips

Monday 12th of March 2018

Fortunately (for me), I'm a huge mushroom fan, and I've just fallen in love with the flavors you've incorporated in here. Cilantro, roasted red peppers, capers, pepperoncini... YES, PLEASE!! And I'm also excited to try your mushroom bruschetta spread recipe... YUM!!


Monday 12th of March 2018

Oh my! These sound like they are bursting with flavors!!! My family loves stuffed mushrooms but I've never made one like this! Cant wait to give it a try!

Sandra Shaffer

Sunday 11th of March 2018

I'm with you on the mushroom aversion. I used to detest those babies, but we're friends now. My pallet grew up, I think. In fact, I LOVE them! This is going on my list to make for a happy hour I'm hosting. I can taste them now :)

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