Meatless Stuffed Mushrooms
Elevate your appetizer game with these irresistible Meatless Stuffed Mushrooms—a perfect fusion of rich, savory flavors and delightful textures. Tender cremini or white mushroom caps are lovingly filled with a creamy, herby blend of panko breadcrumbs, Parmesan, cream cheese, and aromatic garlic, all enhanced with fresh parsley and thyme. Baked to golden perfection in just 20 minutes, these vegetarian-friendly bites are crisp on the outside and lusciously stuffed on the inside. Ideal for dinner parties, holiday gatherings, or a satisfying snack, these easy-to-make stuffed mushrooms are a crowd-pleasing appetizer that’s high on flavor and low on prep time. Make your next event unforgettable with this elegant, meat-free delight!
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Recipe Information
Ingredients
- 12 pieces Large white or cremini mushrooms
- 2 tablespoons Olive oil
- 0.5 cup Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.75 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 3 tablespoons Cream cheese, softened
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with cooking spray or line it with parchment paper.
Clean the mushrooms gently with a damp paper towel to remove dirt. Remove the stems and use a small spoon to hollow out the caps slightly. Set the caps aside and finely chop the stems.
Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and onion, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Transfer the sautéed mixture to a mixing bowl. Add panko breadcrumbs, Parmesan cheese, parsley, thyme, cream cheese, salt, black pepper, and paprika. Mix until well combined.
Spoon the stuffing mixture into the mushroom caps, packing it in gently and mounding it slightly over the top for a generous filling.
Arrange the stuffed mushrooms on the prepared baking sheet, spacing them evenly.
Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the filling is golden brown on top.
Allow the mushrooms to cool slightly before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 12.8 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 676 mg | 52% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1440 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
