This crispy and cheesy vegetarian stuffed mushroom appetizer is the perfect bite-sized snack for game day, a side dish, or to gobble up as a meal (if you’re like me!). These button mushrooms are stuffed with veggies, cheese, and spices to ignite your tastebuds!
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Why We Love This Vegetarian Stuffed Mushroom Appetizer
These scrumptious vegetarian stuffed mushrooms are the ultimate appetizer! They’re similar to my baked stuffed mushroom recipe, except these yummy mushrooms are cheesy, creamy, smaller, and packed with different flavors.
This is a really easy recipe to make so you’ll be popping these bite-sized snacks into your mouth in no time! The ingredients are really simple too – they’re all well-known staples that you probably already have in your kitchen.
Consider these nutritious mushrooms a must-have for your next party or gathering! (Pssst, you can also make them ahead of time!)
Ingredients for Crispy Bite-Size Stuffed Mushrooms
- Mushrooms: Large button ones, baby bells or white ones work great.
- Veggies: Onion, bell pepper, spinach
- Herbs: Garlic
- Cheese: Cream cheese, parmesan cheese
- Spices: Italian seasoning, salt, and black pepper.
- Crispy: Breadcrumbs. For a gluten-free version, you can use almond flour.
- Oil: Extra virgin olive oil
Find the full printable recipe with specific measurements below.
How To Make Vegetarian Stuffed Mushrooms
Step 1: Preheat
Preheat your oven to 350 degrees F.
Step 2: Cook Onion + Garlic
Heat olive oil in a pan on medium heat and cook your sliced onion and minced garlic for about 2 mins, mostly until the garlic is fragrant and the onion is translucent.
Step 3: Cook Bell Pepper
Add chopped bell pepper and cook the mixture for 5 more minutes.
Step 4: Add Spinach
Add spinach to the pan and cook while stirring for one more minute, or until the spinach has wilted.
Step 5: Add Cream Cheese
Remove the pan from heat and add the cream cheese. Stir it to combine with the veggies.
Step 6: Add Breadcrumbs
Add 1/3 cup of breadcrumbs, along with salt and pepper. Stir again to combine.
Step 7: Prep Mushrooms
Wash and dry the mushrooms, remove their stems, and trim their edges. Arrange them on a baking sheet.
Step 8: Stuff Peppers
Stuff your mushrooms with the cream cheese, veggie, and breadcrumb filling.
Step 9: Make Topping
In a small bowl, mix 1 tbsp of breadcrumbs with 1/4 cup of grated parmesan, and add 1/2 tsp of Italian seasoning. Sprinkle this mixture on top of the stuffed mushrooms.
Step 10: Bake
Bake the vegetarian stuffed mushrooms for 20-25 minutes. The mushrooms should be cooked through and the tops golden brown. Enjoy!
Yes, you can make these veggie-stuffed mushrooms ahead of time! It’s a great idea to stuff them and have them all prepared ahead of time and then bake them off when you’re ready. Just keep them refrigerated for up to a day in an airtight container, and then place them in a preheated oven for 20-25 minutes when you’re ready to eat.
Dry the mushrooms thoroughly before stuffing them! You can also turn them upside down on a cooling rack to allow excess moisture to drip out.
Although these stuffed mushrooms are often eaten as a little bite-sized appetizer, you can also enjoy them as a side dish to complete your meal! If you’re a meat-eater, you can pair them with baked chicken wings, this chicken skewer salad, or seared salmon. If you’d like to keep the meal 100% vegetarian, enjoy them with a salad or something like this roasted spaghetti squash with a creamy sauce.
More Appetizers to Try
- Easy Cream Cheese Stuffed Peppers Appetizer
- Buffalo Cauliflower Wings with Greek Yogurt Dip
- Baked Carrot and Cheese Appetizer Melt
- Easy and Simple Crab Salad Appetizer
- Feta Spinach Puff Pastry
Other Tasty Mushroom Recipes To Make
If you tried this Crispy and Cheesy Vegetarian Stuffed Mushroom Appetizer or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Crispy and Cheesy Vegetarian Stuffed Mushroom Appetizer
- 1 Tbsp extra virgin olive oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- ½ red bell pepper, finely chopped
- 2 cups spinach, chopped
- ⅓ cup cream cheese
- ⅓ cup bread crumbs
- 1 lbs large mushrooms
- 1 Tbsp bread crumbs
- ¼ cup Parmesan cheese
- ½ tsp Italian seasoning
- pinch salt
- pinch black pepper
- Preheat the oven to 350F.
Heat olive oil in a pan on medium heat. Cook sliced onion and minced garlic for 2 min.1 Tbsp extra virgin olive oil, 1 small onion,, 2 cloves garlic,
Add chopped bell pepper and cook for 5 more minutes.½ red bell pepper,
Add spinach, cook for 1 min, or until spinach has wilted.2 cups spinach,
Remove from heat and add cream cheese. Stir to combine.⅓ cup cream cheese
Add ⅓ cup breadcrumbs, salt and pepper and stir again.⅓ cup bread crumbs, pinch salt, pinch black pepper
Wash the mushrooms, remove the stems and trim the edges. Arrange on a baking sheet.1 lbs large mushrooms
Stuff with the filling.
Mix 1 tbsp breadcrumbs with ¼ cup of grated parmesan and ½ tsp Italian seasoning in a small bowl. Sprinkle on top of the mushrooms.1 Tbsp bread crumbs, ¼ cup Parmesan cheese, ½ tsp Italian seasoning
Bake for 20-25 min, mushrooms should be cooked and the tops golden brown.
- For a gluten free option use GF bread crumbs.
- Ovens may vary in time, keep in eye on the mushrooms to make sure they don’t burn.