Vegetarian stuffed mushrooms

Very few ingredients are enough to create a tasty dish. Here are our vegetarian stuffed mushrooms cooked in the oven.

What autumn would it be without mushrooms? We love them cooked in all ways but we have to tell you that the vegetarian stuffed mushrooms have really won us over. Either because they can be prepared in just a few minutes , or because the combination of breadcrumbs, cheese, garlic and parsley goes perfectly with this ingredient, we can't wait to prepare them again.

For this recipe our advice is to use champignon mushrooms , which are cheap and have a perfect hollow to accommodate the filling. Cook them in the oven or in the air fryer to obtain a crispy crust and serve them as a side dish or appetizer. Take a look at the recipe: you will also find some advice to make them even tastier !

How to prepare the vegetarian stuffed mushrooms recipe

1. First clean the mushrooms by removing the final part of the stem and any residual soil. Champignon mushrooms can be washed quickly under running water but we do not recommend this unless they are very dirty.
2. Then gently remove the stems and chop them with a knife. Brown them for 5 minutes in a pan with a drizzle of oil and a clove of garlic. Once cooked, season with salt and pepper.
3. Transfer them into a bowl and add the breadcrumbs, cheese, parsley and the remaining garlic, finely chopped or crushed with the appropriate utensil.
4. Add a little oil to moisten the mixture and use it to stuff the mushrooms by pressing and creating a small mound.
5. Cook at 180°C for 20 minutes , serving them after they have just cooled.

This is undoubtedly the simplest version of vegetarian stuffed mushrooms. If you want something richer you can add 100 g of creamy cheese (such as Philadelphia or crescenza), or 60 g of grated smoked scamorza which will give a particular note to the dish, transforming it into a perfect second course. The same recipe is well suited to being prepared with Portobello mushrooms . In this case 4 will be enough, one per person.

Here is a video where you can see all the steps of the recipe. You will notice that to speed it up it is possible to add the raw stems which will then be cooked in the oven. We preferred to cook them first in order to obtain a moister filling without using too much oil.

Also take a look at the ultra-fast and perfect summer version of stuffed mushrooms in the air fryer : they are delicious!

Conservation

The stuffed mushrooms will keep for a maximum of a couple of days in the refrigerator, well covered in cling film. You can enjoy them at room temperature or after having cooled them.