How to Make Vegetable Stuffed Mushrooms: A Delicious and Easy Vegetarian Recipe

Stuffed mushrooms are a classic appetizer or side dish that are always a hit. They’re incredibly versatile, and the possibilities for fillings are endless! Today, we’re diving into a particularly delightful variation: vegetable stuffed mushrooms. This recipe is simple to make, bursting with flavor, and perfect for any occasion, from potlucks to holiday gatherings.

As a seasoned vegetarian chef and content creator for “Family Cuisine,” I’m thrilled to share my tried-and-true recipe that’s guaranteed to impress your family and friends. Let’s get started!

Ingredients for Flavor-Packed Stuffed Mushrooms

Here’s what you’ll need to create these delectable vegetable stuffed mushrooms:

For the Mushrooms:

• 12 large white button mushrooms (about 2 inches in diameter)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Filling:

• 1 tablespoon olive oil
• 1/2 cup chopped onion (about 1 small onion)
• 1/2 cup chopped green bell pepper (about 1/2 medium pepper)
• 1/2 cup chopped red bell pepper (about 1/2 medium pepper)
• 1 clove garlic, minced
• 1/2 cup chopped spinach
• 1/4 cup bread crumbs (plain or seasoned)
• 1/4 cup grated Parmesan cheese (optional, for added richness)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Note: Feel free to get creative with the filling! You can substitute your favorite vegetables, such as zucchini, carrots, or sun-dried tomatoes.

Tools of the Trade

• Baking sheet
• Medium bowl
• Small bowl
• Sharp knife
• Cutting board
• Measuring spoons
• Measuring cups

Let’s Get Cooking: Step-by-Step Guide

1. Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Gently remove the stems from the mushrooms and finely chop them. Set the mushroom caps aside.

2. Sauté the Veggies: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems, onion, green bell pepper, red bell pepper, and garlic. Cook for 5-7 minutes, or until the vegetables are softened. Stir in the spinach and cook for another minute, or until wilted.

3. Make the Filling: Transfer the cooked vegetable mixture to a medium bowl. Stir in the bread crumbs, Parmesan cheese (if using), oregano, basil, salt, and pepper.

4. Stuff the Mushrooms: Brush the inside and outside of the mushroom caps with the remaining 2 tablespoons of olive oil and season with salt and pepper. Fill each mushroom cap generously with the vegetable filling, mounding it slightly.

5. Bake to Perfection: Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.

Tips for the Best Stuffed Mushrooms

• For a richer flavor, try using a combination of cheeses, such as mozzarella or Gruyere, in the filling.
• If you’re short on time, you can use pre-chopped frozen vegetables for the filling.
• To prevent soggy mushrooms, make sure to pat the mushroom caps dry with a paper towel before filling them.
• Don’t overstuff the mushrooms! A generous mound is sufficient; otherwise, the filling might spill over during baking.