Vegetarian Stuffed Mushrooms
Updated Jan 14, 2026
Oven-baked vegetarian stuffed mushrooms filled with chickpeas, walnuts, garlic, herbs, parmesan, and balsamic. Great for button or baby bella mushrooms.
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Vegetarian Stuffed Mushroom are soo good!
These vegetarian stuffed mushrooms ended up being way more flavorful than I expected, and I wouldn’t change much about them. The filling is walnuts, chickpeas, garlic, and herbs mashed together, then baked right into the mushrooms with parmesan on top. After testing, I made two small tweaks that made a big difference in these vegetarian stuffed mushrooms. I stopped thinking about the balsamic vinegar as optional because it actually does something, and I salt the mushrooms before stuffing them so they don’t taste flat. Other than that, it’s a pretty straightforward oven recipe and one that I’ve made again and again since developing.
Happy Cooking!
– Yumna
Vegetarian Stuffed Mushroom Ingredients
- Mushrooms: I like to use medium-sized mushrooms like white mushrooms or crimini (baby bella) mushrooms. Look for smooth mushrooms without blemishes or soft spots!
- Chickpeas: You can use canned chickpeas or cooked dried chickpeas!
- Walnuts: I love the taste of toasted pecans in this stuffed mushroom recipe, but you can also try other nuts like pecans, almonds, or pine nuts.
- Parmesan cheese: Feel free to skip the cheese or swap in nutritional yeast if you want to keep this recipe vegan.
- Aromatics: I like to use fresh garlic and yellow onion for this recipe, but you can swap in a white onion, too.
- Olive oil: I prefer the taste of olive oil, but any neutral-tasting oil works.
- Seasoning: You’ll need salt, pepper, fresh thyme, and parsley to flavor these stuffed mushroom. You can also try adding sage and rosemary as well!
- Balsamic vinegar: I highly recommend using balsamic. If you want a thicker sauce, you can render it down to make a balsamic glaze.
How to Make Vegetarian Stuffed Mushrooms
Vegetarian Stuffed Mushroom Recipe
Vegetarian stuffed mushrooms made with chickpeas, walnuts, garlic, herbs, parmesan, and balsamic vinegar, baked until tender in the oven.
Video
Ingredients
- 18 medium mushrooms destemmed and stems diced
- Cooking spray
- 2 tablespoons olive oil
- ¼ cup small onion minced
- 2 garlic cloves minced
- ½ cup walnuts chopped
- 4 sprigs fresh thyme cleaned, chopped
- ½ cup can chickpeas
- ½ cup Parmesan cheese divided
- 1 tablespoon parsley chopped
- 2 teaspoons balsamic vinegar
- ¼ teaspoon salt plus more for salting the mushrooms
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F with a baking tray inside.
- In a small saucepan over medium heat, heat the olive oil. Add the onions, mushroom stems and garlic, and cook for 5 minutes or until fragrant and slightly reduced. Add the walnuts and thyme, and cook for 1 minute to toast the walnuts lightly. Remove from heat and set aside.
- In a small bowl, combine the chickpeas, ¼ cup of parmesan, parsley, balsamic vinegar, salt and pepper and use a fork to combine and mash to form a paste-like texture. Transfer the walnut mixture on top of the chickpea mixture and stir to combine.
- Carefully place the mushrooms on the hot tray, spray with cooking spray and season lightly with salt. Spoon the filling into the mushrooms, and top with the remaining parmesan cheese.
- Bake the preheated oven until the mushrooms are cooked through and the cheese has melted, about 15 minutes. Serve warm.
Notes
- My Top Tip: Keep an eye on the mushrooms as they bake. Once the cheese is melted and the mushrooms are tender, they’re ready to be pulled out of the oven. Over-baking mushrooms will make them rubbery and will dry out the stuffing!
- Storage: Store any leftovers in an airtight container for up to 4 days in the fridge. To reheat, place your mushrooms in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
- Freezing: Stuff your mushrooms and then freeze them unbaked on a tray. Once frozen, transfer them to freezer bags and they will keep for up to 3 months. When you’re ready to eat, transfer them directly to the oven.
Nutrition
Calories: 170kcal, Carbohydrates: 7g, Protein: 7g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Cholesterol: 6mg, Sodium: 273mg, Potassium: 286mg, Fiber: 2g, Sugar: 2g, Vitamin A: 158IU, Vitamin C: 4mg, Calcium: 123mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Choose mushrooms that are even in size. You can usually find “stuffing mushrooms” during the holidays that are similar in size! But if not, just try to pick ones that are as uniform as possible so they’ll cook evenly.
- Wipe the mushrooms clean with a damp paper towel. Don’t rinse your mushrooms. If you rinse them, their spongy texture will soak up too much liquid and they’ll get soggy!
- Cook mushroom stems, onions, and garlic before adding walnuts and herbs. It’s tempting to throw everything together in a pan and fry it, but your walnuts will get powdery if you add them to the pan immediately. Wait until the end to add your nuts and herbs for the best texture and flavor.
- Skip the parchment paper. I know this makes for a tougher clean-up, but it’s best not to use the parchment paper so the mushrooms don’t sweat too much. Plus, when you add the mushroom caps to the hot baking sheet, it creates a nice sear on the bottom and prevents sogginess.
Serving Ideas
- Add carbs. I love serving these vegetarian stuffed mushrooms with homemade dinner rolls, focaccia, or even mashed potatoes.
- Serve with protein. If you’re not eating vegetarian, these stuffed mushrooms are a great side with my oven baked chicken breast, balsamic chicken, or pan-seared steak.
- Make a side salad. For something a little fresher on the side, I like to pair these mushrooms with a simple green salad, or even a classic Greek salad.
FAQs
Can I make stuffed mushrooms ahead of time?
Yes! Just cook the stuffing up to 2 days in advance, and then a couple hours before you’re ready to serve them, you can stuff the mushrooms and cook them (or even wait until 20 minutes before guests arrive to cook).
Comments
Excellent. I added shallot. Definitely the basalmic is important
Yum, love that!! So happy you enjoyed the recipe, Kate. Thank you so much!
I made this today and my boyfriend loved it! I used ground beef instead of chickpeas and had no parm, topped with mozz instead. No thyme either, I used Italian seasoning. Really delicious! The walnuts and balsamic made it extra special we think. I would definitely make this again and serve for a party.
Yay!! So happy you and your boyfriend loved it! Love the tweaks you made, they all sound delicious. Thanks, Bailey!
A truly vegetarian recipe does not have parmesan cheese. Parmesan cannot be made without killing an animal.
Hi Rachel, there are several brands that use microbial rennet, made from plants which is vegetarian.
Liked by all, even the carnivores. I used wonton wrappers with some leftover filling, and that was a huge hit too. Time-consuming, but worth it.
Ooo, the stuffed wontons sound amazing with this filling; great idea!! Thanks for sharing!
The recipe is OK, but for the love of cooking, please add a recipe jump. In most cases, the first thing a person ever cooks isn’t going to be stuffed mushrooms, and we don’t need a novella, just the recipe. I know you’re trying to make as many slots for ads as possible, but honestly, it’s too much.
Hi Laura, I understand the frustration of having to scroll when you just want to get to the recipe. I actually do have a “Jump to Recipe” button on all of my posts just for that reason. It’s a black, square button at the top of the page next to the sharing options that says “Jump to Recipe.” I hope that helps you navigate the page easier.
These mushrooms were delicious. And the mix of textures from the chewiness of the mushrooms and cheese to the crunchiness of the toasted walnuts worked so well together. It’s definitely a repeater!
Thank you so much! That is perfect. Hope you continue to enjoy!
Made these for a holiday party this year, and they were ok. They were pretty bland, I added in the balsamic dressing and took the advice of another reviewer and added sun-dried tomatoes to the chickpea mash. Still it was lacking much flavor. The recipe itself is also missing directions – had to go back to the “story” to read when to add the balsamic dressing and how to split up the parm cheese.
Thank you for your feedback! When you cook the onions and mushrooms, you can add in more ingredients/ seasonings then because this is where all the flavor in the dish comes from.
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