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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
Summary
- 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
If you try this feel good Vegetarian Stuffed Mushrooms recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories.
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
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 (optional)
- ¼ teaspoon salt
- 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 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.
Notes
- 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
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.
These were wonderful. Subbed vegan parm, They are my go to vegan stuffed mushrooms for sure.
Thank you! That makes me so happy to hear!
Do you think it would work with portobello instead if I wanted to make it a main course?
Yes, it should work!
Do you use canned chickpeas?
Yes!
Could we use pre-made hummus instead of chickpeas?
Yes, you could, but it will likely change the texture. Instead of chickpeas, you can also substitute other legumes like white beans!
Would these be good as a side if we are watching carbs and calories??
Yes, absolutely especially since I don’t use any breadcrumbs which is very common in stuffed mushrooms.
These are delicious, even without the garlic that I forgot to put in. Tonight I’m doing them again…with the garlic. Hard to believe these are vegetarian! What a great recipe!
Yay, so glad to hear it! Thanks so much!! This is a little hidden gem on my blog that not a lot of people have tried. I need to hype them up again around Thanksgiving because they really are so amazing!! Thank you for your feedback 🙂
These were very satisfying and tasty ! The chickpea and walnut combo is wonderful texture to replace meat.
Yay, I’m so glad that you enjoyed it!
I made this using white bean instead of chickpeas and otherwirse following directions. They were quick and easy to put together, however the bean mixture was a little bland so before I stuffed the mushrooms I added chopped sundried tomatoes. This made all the difference in the finished product and I definitely recommend it! Also don’t skip the balsamic vinegar, it also gives it more depth of flavor.
Good idea to add the sundried tomatoes! I really wanted to add more ingredients to flavor it up more but I was trying to keep it concise. Thanks for sharing!
I tried this recipe last night. If you’re wondering how it came out… well, it was DELICIOUS! I’m not vegan/vegetarian, but this is a good alternative if you wanna try something new!
So glad that you enjoyed it. Thanks so much for sharing!!
Parmesan is not usually vegetarian. I’m sure those die hard vegetarians already know that though. 🙂
Great point! You can skip the parmesan cheese from the mixture and the topping, or you can also use a good vegan alternative if you have one.
A yummy and healthy appetizer. I have made it twice this week. Great tips