Italian Vegetarian Stuffed Mushrooms Recipe
Introduction
Italian Vegetarian Stuffed Mushrooms are a delightful appetizer or side that combines earthy mushrooms with a savory blend of herbs, garlic, and parmesan. This easy-to-make recipe is perfect for gatherings or a flavorful weeknight treat.
Ingredients
- 12 whole mushrooms (about 2 inches in diameter, small portobello preferred)
- 1/4 cup extra-virgin olive oil (divided)
- 1/4 cup shallots (finely diced, or onion)
- 2 cloves garlic (minced)
- 3 tablespoons fresh parsley (finely chopped, plus more for garnish)
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese (fresh grated)
- 1/2 teaspoon dried oregano (or 1 teaspoon finely chopped fresh)
- Kosher salt (to taste)
- Black pepper (to taste)
Instructions
- Step 1: Gently wipe mushrooms clean with a kitchen or paper towel, avoiding water to maintain texture.
- Step 2: Remove mushroom stems, discard tough ends, and finely chop the remaining stem pieces.
- Step 3: Heat a skillet over medium heat and add 2 tablespoons of olive oil.
- Step 4: Add the shallots, garlic, chopped mushroom stems, and parsley to the skillet with a pinch of salt. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Step 5: In a medium bowl, combine the sautéed mixture with breadcrumbs, parmesan cheese, oregano, and salt and pepper to taste.
- Step 6: Place mushroom caps in a baking dish and stuff each with the mixture, pressing down firmly. Some stuffing may fall off and that’s okay.
- Step 7: Drizzle the remaining 2 tablespoons of olive oil over the stuffed mushrooms.
- Step 8: Cover the baking dish with foil. At this point, you can refrigerate for up to a day before baking.
- Step 9: Bake at 375 degrees Fahrenheit for 20 minutes. Remove the foil and bake an additional 10-15 minutes until golden and bubbling.
- Step 10: Serve the stuffed mushrooms hot or warm, garnished with extra parsley if desired.
Tips & Variations
- Use fresh parmesan cheese for the best flavor and meltability.
- Substitute shallots with finely diced onion if needed.
- For a vegan version, replace parmesan with a vegan cheese or nutritional yeast.
- Add finely chopped sun-dried tomatoes or olives to the stuffing for extra flavor.
- Be sure not to wash mushrooms with water; wiping them keeps their texture intact.
Storage
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms?
Yes, cremini, button, or large white mushrooms work well. Just adjust cooking time if mushrooms are larger or smaller.
Can I prepare these in advance?
Absolutely. After stuffing, cover and refrigerate the mushrooms for up to one day before baking.
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Italian Vegetarian Stuffed Mushrooms Recipe
- Total Time: 50 minutes
- Yield: 12 stuffed mushrooms (serves approximately 4 as an appetizer) 1x
- Diet: Vegetarian
Description
These Italian Vegetarian Stuffed Mushrooms are a savory appetizer featuring small portobello mushrooms filled with a flavorful mixture of sautéed shallots, garlic, fresh parsley, breadcrumbs, and parmesan cheese. Baked until golden and bubbling, they make a perfect vegetarian starter or side dish, bursting with Italian-inspired flavors.
Ingredients
Scale
Mushrooms
- 12 whole mushrooms (about 2 inches in diameter, small portobello mushrooms)
Stuffing
- 1/4 cup extra-virgin olive oil (divided)
- 1/4 cup shallots (finely diced, or onion)
- 2 cloves garlic (minced)
- 3 tablespoons fresh parsley (finely chopped, plus more for garnish)
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese (fresh grated)
- 1/2 teaspoon dried oregano (or 1 teaspoon finely chopped fresh oregano)
- Kosher salt (to taste)
- Black pepper (to taste)
Instructions
- Prepare Mushrooms: Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel without washing them with water to maintain texture.
- Chop Stems: Remove the stems from the mushrooms by cutting off and discarding the tough ends. Finely chop the stems for the stuffing mixture.
- Heat Skillet: Heat a nonstick skillet over medium heat and add 2 tablespoons of olive oil.
- Sauté Ingredients: Add shallots, garlic, chopped mushroom stems, and parsley to the skillet with a pinch of salt. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Mix Stuffing: In a medium bowl, combine the sautéed mushroom mixture with breadcrumbs, parmesan cheese, oregano, and salt plus pepper to taste.
- Stuff Mushrooms: Place mushrooms in a baking dish and stuff each one generously with the mixture, pressing down to fill as much as possible. It’s okay if some stuffing falls off.
- Drizzle Oil: Drizzle the remaining 2 tablespoons of olive oil over the stuffed mushrooms evenly.
- Prepare for Baking: Cover the baking dish with foil. At this stage, the mushrooms can be refrigerated for up to one day before baking if desired.
- Bake Mushrooms: Bake at 375°F (190°C) for 20 minutes. Then remove the foil and continue baking for another 10-15 minutes until the mushrooms are golden and the stuffing is bubbling.
- Serve: Serve the stuffed mushrooms hot or warm, garnished with additional fresh parsley if desired.
Notes
- Use fresh grated parmesan cheese for best flavor and texture compared to pre-grated cheese.
- Do not wash mushrooms under water to avoid sogginess; wiping with a damp cloth or paper towel is sufficient.
- The stuffing can be prepared a day ahead and refrigerated before baking to save time.
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs.
- These mushrooms are best served warm to enjoy the melted cheese and aromatic filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Keywords: Italian stuffed mushrooms, vegetarian appetizer, baked mushrooms, parmesan stuffed mushrooms, easy party appetizers
