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Small round dish of vegetarian stuffed mushrooms
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5 from 149 votes

Vegetarian Stuffed Mushrooms

These Vegetarian Stuffed Mushrooms are perfect to serve as appetizers at your next holiday gathering. They are flavorful, cheesy crowd pleasing finger foods
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 6 servings
Calories 179kcal
Author Yumna Jawad

Ingredients

  • 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 canned chickpeas
  • ½ cup parmesan 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 until fragrant and slightly reduced, about 5 minutes. Add the thyme and walnuts, and cook to toast the walnuts lightly, about 1 minute. Remove from heat and set aside.
  • In a small bowl, combine the chickpeas, parmesan cheese, parsley, salt and pepper. Use a fork to combine and mash the chickpeas to form a paste-like texture. Transfer the nut 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 uncovered until the mushrooms are cooked through and the cheese has melted, about 15 minutes. Serve warm.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last up to 4 days in the fridge. To reheat, place in the microwave for a 30 seconds or in the oven at 350°F for 5 minutes.
Make ahead: You can stuff the mushrooms up to 24 hours ahead of time and keep them covered in the fridge.
Freezer Instructions: Stuff the 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.
Substitutions: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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

Calories: 179kcal | Carbohydrates: 9g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 236mg | Potassium: 291mg | Fiber: 2g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 1mg