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Vegetarian Stuffed Mushrooms

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Total Time:Prep: 15 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Arline Aaron, Brooklyn, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Mixed with a blend of parsley, basil, oregano and bread crumbs, soy crumbles make a delightful addition to these savory vegetarian stuffed mushrooms. —Arline Aaron of Brooklyn, New York

Vegetarian Stuffed Mushrooms Tips

What is the best kind of mushroom to use for this vegetarian stuffed mushrooms recipe?

The best kind of mushrooms to use for this recipe are baby bella or white mushrooms. They have the best cap shape and have the ability to hold a stuffing mixture. Once you pick up your mushrooms, wipe them with a damp paper towel or dish cloth. Don’t run them under water because they already have a lot of moisture in them and you don’t want them to absorb any more liquid. Learn more about how to prepare mushrooms or about picking the right mushroom for any recipe in our guide to mushroom varieties.

What are some variations of this vegetarian stuffed mushrooms recipe?

These stuffed mushrooms are vegan as is if you use breadcrumbs that do not have any parmesan cheese in them, but other vegan swaps you could make include skipping the vegetarian meat crumbles, and using a different protein like white navy beans, crumbled tofu, sauteed seitan or vegan sausage instead. Otherwise, experiment with adding parmesan cheese, Old Bay seasoning, shredded cheddar and chopped green onions.

How do you store vegetarian stuffed mushrooms?

Store these in an airtight container in the refrigerator for up to 5 days.

—Sarah Tramonte, Taste of Home Associate Culinary Producer

Watch How to Make Vegetarian Stuffed Mushrooms

TEST KITCHEN APPROVED

Vegetarian Stuffed Mushrooms

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Yield:14 servings
Prep:15 min
Cook:25 min
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Ingredients

  • 14 large fresh mushrooms
  • 1 small onion, finely chopped
  • 4 teaspoons canola oil
  • 3/4 cup soft bread crumbs
  • 1/2 cup frozen vegetarian meat crumbles, thawed
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Chopped fresh basil, optional
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Directions

  1. Remove stems from mushrooms and chop; set mushroom caps aside. In a large nonstick skillet, saute stems and onion in oil until tender. Stir in the bread crumbs, crumbles and next 5 ingredients; cook until bread crumbs are lightly browned. Cool slightly.
  2. Stuff mixture into mushroom caps. Place stuffed caps in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until heated through and mushroom caps are tender. If desired, top with chopped fresh basil. Serve warm.

Nutrition Facts

1 stuffed mushroom: 34 calories, 2g fat (0 saturated fat), 0 cholesterol, 111mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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