Description
A delightful combination of umami and richness, these Cheesy Vegetarian Stuffed Mushrooms are filled with creamy cheeses, sautéed garlic, fresh herbs, and finely chopped vegetables, making them a beloved appetizer.
Ingredients
Scale
- 4 large Portobello mushrooms or cremini mushrooms
- 8 oz cream cheese
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan cheese
- 1 cup sautéed spinach
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- Fresh parsley, basil, and thyme to taste
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms gently and remove the stems; finely chop the stems.
- In a skillet, heat olive oil over medium heat, add the chopped stems, diced onions, and bell peppers, and sauté until soft. Stir in garlic and spinach until wilted.
- In a large bowl, mix sautéed vegetables with cream cheese, mozzarella, herbs, and breadcrumbs until well combined.
- Generously fill each mushroom cap with the cheesy mixture.
- Arrange stuffed mushrooms on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 25-30 minutes until golden brown.
- Sprinkle with extra herbs before serving and enjoy warm.
Notes
Feel free to mix and match vegetables or use vegan cheese alternatives for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
Keywords: stuffed mushrooms, vegetarian appetizer, cheesy mushrooms, party food
