These vegetarian stuffed mushrooms have only six ingredients, making them a super easy mushroom appetizer you can make for parties and holidays! There’s plenty of flavor in one little bite.
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It’s party season, so let’s make some tasty little one bite appetizers!
Food is one of the best things about any gathering. It’s so fun to have a few little things to snack on while playing party games, visiting, or watching sports.
Today I’m updating my classic stuffed mushrooms. They’re a family favorite that I think will quickly become your family favorite as well!
The best stuffed mushroom appetizer
A lot of stuffed mushroom appetizers are made with sausage or cream cheese, but you’ll be surprised how much flavor you can get out of a few simple ingredients! This keeps things easy, vegetarian, and a little more wholesome.
I’ve made this stuffed mushroom recipe for many parties and they always disappear quickly with lots of compliments. The recipe is easy to double, and it can be prepped days ahead of time. It’s the perfect holiday food!
Ingredients
- Baby portobello mushrooms
- Olive oil
- Fresh baby spinach
- Garlic cloves
- Italian breadcrumbs
- Parmesan cheese
- Coarse kosher salt
How to make stuffed mushroom appetizers
- Remove stems from mushrooms. Chop the stems very fine and place the mushrooms stem side up on a baking sheet coated in cooking spray.
- Heat 1 teaspoon olive oil over medium heat. Add the spinach to the hot pan and cook, stirring until wilted. Remove the spinach from the pan, cool, then squeeze out any extra water and chop.
- In the same pan, heat the remaining teaspoon olive oil over medium heat. Add the garlic and cook, stirring, until golden. Add the chopped mushrooms stems and continue to cook until soft. Remove from the heat and transfer to a bowl along with the spinach, breadcrumbs, and cheese. Stir to combine.
- Season the mushroom caps with salt. Divide the spinach mixture evenly amongst the mushrooms, rounding the tops. Spray the stuffed mushrooms lightly with cooking spray. Bake at 400ºF for 20 minutes or until golden. Eat warm.
Top tips
Choosing the right mushrooms
I recommend cremini mushrooms for this recipe. These are smaller portobello mushrooms, but white button mushrooms would also work if that’s all you can find.
How to clean mushrooms
Mushrooms often come packaged with a little dirt still clinging to them. I do not recommend rinsing mushrooms because they can soak up the water, changing the flavor and texture.
To clean the mushrooms, wipe them gently with a damp cloth until most of the dirt is removed. Then you can remove the stems by gently popping them off with your fingers.
Don’t discard the stems
You’ll need to remove the stems of the mushrooms in order to stuff them, but don’t throw them away! You’ll need them to make the filling.
How to store
The mushrooms can be prepared up to 24 hours in advance and stored covered in the refrigerator before or after baking. After baking you can keep them covered in the refrigerator for up to 3 days.
Reheat this recipe in the microwave, oven, or air fryer until warm.
Tips for customizing stuffed mushrooms
- Leave out the cheese or use a vegan parmesan to make these vegan stuffed mushrooms
- Swap the parmesan for crumbled feta or goat cheese
- Meat eaters can add crumbled bacon
- Use gluten-free bread crumbs to make them gluten free
- Swap the spinach for another leafy green such as arugula
FAQ
Most parmesan cheese is not vegetarian because it is made with animal rennet. If this is important to you, be sure to leave out the cheese, use a vegan parmesan, or look for a parmesan made with vegetable rennet.
This recipe is for baked mushrooms, but you could use your air fryer (affiliate link) instead. Work in batches as needed, cooking the mushrooms for 8-10 minutes at 360ºF.
More appetizer recipes
- White Bean Crostini Appetizer
- Burrata Caprese
- Whipped Feta Dip
- Beetroot Hummus
- Green Avocado Sauce
- White Bean Dip
- Fall Cheese Board
- Vegetarian Buffalo Dip
- Cream Cheese Stuffed Mini Peppers
- Taco Dip
- Apple and Honey Goat Cheese Appetizer
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Stuffed Mushrooms
Ingredients
- 16 ounces baby portobello mushrooms
- 2 teaspoons olive oil, divided
- 3 cups fresh baby spinach
- 2 garlic cloves, chopped
- ¼ cup Italian breadcrumbs
- ¼ cup freshly grated parmesan cheese
- Coarse kosher salt
Instructions
- Preheat the oven to 400ºF. Coat a baking sheet with cooking spray and set aside.
- Remove stems from mushrooms. Chop the stems very fine and place the mushrooms stem side up on the prepared baking sheet.
- Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the spinach to the hot pan and cook, stirring, until wilted, about 2 minutes. Remove the spinach from the pan and allow to cool. Squeeze out any extra water and chop.
- In the same pan, heat the remaining teaspoon olive oil over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes.
- Add the chopped mushrooms stems and continue to cook, stirring occasionally, until soft, about 2 minutes more.
- Remove from the heat and transfer to a bowl along with the spinach, breadcrumbs, and cheese. Stir to combine or work it together with your fingers.
- Season the mushroom caps with salt. Divide the spinach mixture evenly amongst the mushrooms, rounding the tops. Spray the stuffed mushrooms lightly with cooking spray. Bake 20 minutes or until golden. Eat warm.
Notes
Tips for customizing vegetarian stuffed mushrooms
- Leave out the cheese or use a vegan parmesan to make these vegan stuffed mushrooms
- Swap the parmesan for crumbled feta or goat cheese
- Meat eaters can add crumbled bacon
- Use gluten-free bread crumbs to make them gluten free
- Swap the spinach for another leafy green such as arugula
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