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Vegetarian Stuffed Mushrooms are the perfect finger food appetizer for the holidays. There are so many ways to stuff them, and they’re always a crowd pleaser! I load mine up with chickpeas, walnuts, and cheese to make a healthy protein-packed snack that’s full of flavor and texture!
Table of Contents
- Recipe at a glance
- Ingredients to make Vegetarian Stuffed Mushrooms
- Popular substitutions & additions
- How to make vegetarian Stuffed Mushrooms
- Tips for making the best vegetarian stuffed mushrooms
- How to store & reheat Vegetarian Stuffed Mushrooms
- Frequently asked questions
- More appetizer recipes:
- Vegetarian Stuffed Mushrooms Recipe
These vegetarian stuffed mushrooms are such a great holiday appetizer and they are so easy to make! I love serving them on a platter for a finger food option, or you can serve them with a side salad as part of a sit down appetizer.
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Oven-Baking
Dietary Info: Gluten-free, Vegetarian, Vegan option
Key Flavor: Savory with slightly earthy and umami flavors
Skill Level: Intermediate
- Versatile Ingredients: This recipe allows room for customization with various substitutions based on what you have on hand.
- Healthy Appetizer: As a vegetarian hors d’ouvres recipe, these meatless stuffed mushrooms are packed with protein and fiber from chickpeas, walnuts, and mushrooms.
- Eye-Catching Presentation: A platter of stuffed mushrooms is visually appealing and can serve as a festive appetizer for special occasions.
- Quick Preparation: Despite the impressive flavors, this appetizer can be ready to serve in under 30 minutes.
- Make-Ahead Party Appetizer: The convenience of making these up to 24 hours in advance makes this a practical and impressive choice for holiday parties.
Ingredients to make Vegetarian Stuffed Mushrooms
- Mushrooms: Use medium-size mushrooms like white mushrooms or crimini (baby bella) mushrooms. Look for mushrooms that are free from blemishes and soft spots. Removing the stems creates space for the delicious filling.
- Chickpeas: Creates a flavorful base for the filling, adding protein and satisfying texture. Drain canned chickpeas well or easily cook chickpeas at home.
- Walnuts: Adds a nutty crunch and richness to the veggie stuffed mushrooms, adding a nice contrast to the smooth texture of the chickpea paste.
- Parmesan cheese: Used in the chickpea stuffing mixture and as a topping, grated Parmesan cheese adds a savory and cheesy note to this appetizer.
- Onion and Garlic: Sauteed onion offers a slightly sweet note, while garlic adds an aromatic element. Both enhance the overall flavor of these meatless stuffed mushrooms.
- Olive oil: Used for sauteeing the onions, mushroom stems, and garlic, adding moisture and flavor to the filling.
- Herbs: Fresh thyme and parsley add a herbaceous flavor, complementing the richness of the other ingredients.
- Balsamic vinegar: Though balsamic vinegar is optional, it brings a wonderfully tangy and slightly sweet note to the filling that rounds out the overall flavor. The liquid of the vinegar also helps to stir the filling.
Popular substitutions & additions
- Try other nuts. Pecans, almonds, or even pine nuts can replace walnuts, each providing a unique and nutty twist to the taste. Toast pecans before adding them to bring out the nuttiness.
- Add a healthy grain. Include cooked quinoa or couscous into the chickpea mixture for added texture and protein. It will also give these vegetable stuffed mushrooms a satisfying feel.
- Experiment with seasonings. Add a dash of seasoning like herbes de Provence, ranch seasoning, or even lemon pepper seasoning for a different flavor profile.
- Make it vegan by skipping the cheese. This recipe is easily adaptable to become vegan. Just skip the parmesan cheese from the mixture and the topping. You can also use a good vegan alternative, nutritional yeast, or breadcrumbs.
- Have fun with toppings. Once plated, serve these veggie stuffed mushrooms with a drizzle of balsamic glaze or fresh herbs like basil, parsley, or thyme. Or give it a refreshing flavor by adding a pinch of lemon zest to each mushroom cap and serve with lemon wedges on the side.
How to make vegetarian Stuffed Mushrooms
These vegetarian stuffed mushroom caps start with preheating the oven with a baking tray inside. Then, sauteed mushroom stems, onions, and garlic join forces with a blend of chickpeas, walnuts, and thyme and are baked to golden brown perfection.
Prepare stuffed mushroom mixture
- In a frying pan over medium heat, heat the olive oil. Add the diced onions, mushroom stems, and garlic and saute until fragrant and slightly reduced.
- Add the walnuts and thyme.
- Stir and continue to cook to toast the walnuts slightly.
- In a small bowl, combine the chickpeas, parmesan cheese, parsley, balsamic vinegar, salt and pepper.
- Using a fork, combine and mash to form a paste-like mixture.
- Transfer the sauteed onion mixture to the chickpea mixture and stir to combine well.
How to bake stuffed mushrooms
- Remove the baking tray from the oven and carefully place the mushroom caps on the baking sheet. Spray with cooking spray. Spoon the filling into the mushroom caps and top with the remaining parmesan cheese.
- Bake in the preheated oven until the mushrooms are cooked through, and the cheese has melted. Serve warm.
Tips for making the best vegetarian stuffed mushrooms
- Choose mushrooms that are the same size. You can usually find “stuffing mushrooms” this time of year that are the perfect size and even. If you don’t, just try to pick ones that are as similar as possible so they cook evenly.
- Wipe the mushrooms clean with a damp paper towel. I recommend that you don’t rinse your mushrooms. If you rinse them, their spongy texture will soak up too much liquid. And that can lead to soggy mushrooms.
- Cook mushroom stems, onions, and garlic before adding walnuts and herbs. It’s tempting to throw everything together in a pan and fry it to make the stuffed mushrooms. But the walnuts will get powdery if you add them to the pan immediately. Keep them and the herbs until the end for the best texture and flavor.
- Skip the parchment paper. I know that adds to the clean-up, but it’s best not to use the parchment paper so the mushrooms don’t sweat too much. Plus, when we place the mushroom caps on the hot baking sheet, it creates a nice sear on the bottom and prevents sogginess.
- Keep an eye on the mushrooms as they bake. Once the cheese is melted and the mushrooms are tender, they are ready to be pulled out of the oven. Overbaking mushrooms will make them rubbery and will dry out the stuffing.
How to store & reheat Vegetarian Stuffed Mushrooms
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator. To reheat, place the mushrooms on a baking sheet and heat in a preheated oven until they are warmed through. You can also reheat in the microwave in 30-second intervals, but I recommend the oven method to help maintain the crispy texture.
How long will vegetarian Stuffed mUshrooms last in the fridge?
These stuffed mushrooms will last in the refrigerator for up to 4 days.
Can I freeze Stuffed Mushrooms?
You can make these vegetarian stuffed mushrooms ahead of time and freeze them. Stuff the mushrooms, but don’t bake them. Freeze them on a baking sheet, and once frozen, you can transfer them to a freezer bag and store them for up to three months. When ready to enjoy, bake them from frozen adding a few more minutes to the cook time.
Frequently asked questions
I like to use medium sized mushrooms for stuffing – nothing too big like a portobello as I want them to be served as finger food, and nothing too small so that I can load them with the stuffing! Crimini (baby bella) or white mushrooms both work well. If you want to serve this as a sit-down appetizer with a salad, you can then of course use a portobello mushroom.
A serving size of 3 vegetarian stuffed mushroom caps has a good amount of protein and fiber, thanks to the chickpeas and walnuts. These mushroom bites are a great appetizer to serve while everyone is waiting for the main course.
Yes, you can bake them per recipe and store them in an airtight container in the fridge for up to 4 days. But I recommend prepping the mushrooms and keeping them unbaked in the fridge for up to 24 hours. Then when ready to enjoy, bake them according to recipe instructions, and they will be just as delicious!
These veggie stuffed mushrooms feature a delicious blend of sauteed vegetables, mashed chickpeas, and nutty walnuts, resulting in a savory and satisfying stuffing. With these balanced textures and flavors and the convenience of making it in advance, these stuffed mushrooms will be an irresistible addition to your holiday table.
More appetizer recipes:
- Sautéed Mushrooms with Garlic
- Vegan Mushroom Gravy
- Mushroom Tartlets
- Baked Brie Holiday Appetizer
- Greek Spanakopita
- Mac and Cheese Bites
- Cauliflower Fritters
- Crostini with Roasted Tomatoes
- Baked Feta Dip
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This vegetarian stuffed mushroom recipe was originally published on November 22, 2019. It has been updated with new photos and step-by-step images. The recipe has not changed.
Vegetarian Stuffed Mushrooms
- 18 medium mushrooms destemmed and stems diced
- Cooking spray
- 2 tablespoons olive oil
- ¼ cup minced small onion minced
- 2 garlic cloves minced
- ½ cup walnuts chopped
- 4 sprigs fresh thyme cleaned, chopped
- ½ cup can chickpeas
- ½ cup parmesan divided
- 1 tablespoon parsley chopped
- 2 teaspoons balsamic vinegar (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 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 and spray with cooking spray. 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.
- Instead of walnuts, you can use any other nuts.
- Instead of chickpeas, you can substitute other legumes like white beans.
- Make them vegan by omitting or substituting the parmesan.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.