Stuffed mushrooms are proof that small foods can make a big impression. A simple mushroom cap becomes a vessel for flavor earthy, tender, and just sturdy enough to hold something special inside. They’re often the first dish to disappear from the table, not because they’re fancy, but because they’re comforting and familiar.
Across many kitchens, stuffed mushrooms are made as a way to use what’s on hand: breadcrumbs, herbs, a little cheese, leftover vegetables. They invite creativity without pressure. Each bite feels balanced soft mushroom, savory filling, and a lightly crisp top.
In the Let’s Veg lifestyle, stuffed mushrooms represent adaptability. Vegetables don’t need to dominate the plate to matter. Sometimes they shine best in small, thoughtful portions that bring people together. They’re perfect for sharing, grazing, or pairing with a simple salad.
Stuffed Mushrooms
Ingredients
Cooking Instructions
- Prepare the Mushrooms
- Preheat oven to 375°F (190°C).
- Clean mushrooms and gently remove stems.
- Place caps on a baking sheet.
- Make the Filling
- Heat olive oil in a skillet over medium heat.
- Add onion and cook 4–5 minutes until soft.
- Add garlic and chopped mushroom stems; cook 2–3 minutes.
- Remove from heat and stir in breadcrumbs, cheese, parsley, salt, and pepper.
- Stuff the Mushrooms
- Spoon filling into each mushroom cap, pressing gently.
- Bake
- Bake 20–25 minutes, until mushrooms are tender and tops are lightly golden.
- Serve
- Serve warm as an appetizer or side.