These vegetarian stuffed mushrooms are tender, savory, and full of flavor. I love how the large cremini mushrooms are filled with a rich and creamy mix of goat cheese, sun-dried tomatoes, onion, garlic, and breadcrumbs. It’s the kind of dish that looks impressive but is surprisingly easy to make, perfect for appetizers or a light main course.
Why You’ll Love This Recipe
I like this recipe because it brings out bold, balanced flavors using simple ingredients. The goat cheese gives it a tangy creaminess, the sun-dried tomatoes add a punch of umami, and the breadcrumbs create a satisfying texture. Whether I’m entertaining or just want something different for dinner, these stuffed mushrooms always hit the spot. They’re also vegetarian, customizable, and ready in about 35 minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 large cremini mushrooms, stems removed
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
1 large egg
½ cup goat cheese
¾ cup grated Parmesan cheese
¼ cup sun-dried tomatoes, minced
1 cup Italian breadcrumbs
Directions
I preheat the oven to 400°F and lightly spray a baking sheet with vegetable oil spray.
I remove the stems from the mushrooms, spray the mushroom caps with oil, and bake them for 10 minutes.
While they bake, I heat olive oil in a skillet over medium heat and cook the onion, salt, and pepper until the onion is soft and translucent—about 6 to 8 minutes. I add the garlic and cook for another minute.
I transfer the onion and garlic mixture to a large bowl and stir in the breadcrumbs, egg, goat cheese, Parmesan, and sun-dried tomatoes.
Once the mushrooms are out of the oven, I gently dab out any excess moisture using a paper towel.
I stuff each mushroom cap with the filling, pressing it in and mounding slightly.
I return the stuffed mushrooms to the oven and bake for 12 to 15 minutes, until the tops are golden brown and the filling is set.
Servings and timing
This recipe makes about 4 servings.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Variations
I sometimes replace the goat cheese with cream cheese or ricotta for a milder taste.
To make it vegan, I skip the egg and cheeses and use plant-based alternatives.
I like to add chopped spinach or roasted red peppers to the filling for more color and flavor.
For a crunchier texture, I might use panko breadcrumbs or top with crushed nuts.
When I want extra heat, I sprinkle in red pepper flakes or finely chopped jalapeño.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for 8 to 10 minutes until warmed through. I avoid the microwave to keep the texture intact. For a crispier top, I sometimes broil them for 1 to 2 minutes at the end of reheating.
FAQs
What kind of mushrooms should I use?
I use large cremini (baby bella) mushrooms. They hold up well to baking and have a rich, earthy flavor that complements the filling.
Can I make these ahead of time?
Yes. I often prepare the filling and clean the mushrooms a few hours ahead, then assemble and bake just before serving.
How can I make this gluten-free?
I substitute the Italian breadcrumbs with gluten-free breadcrumbs or ground gluten-free crackers. It works just as well.
Are these filling enough for a main course?
Absolutely. I often enjoy them as a light main dish with a salad or roasted vegetables on the side.
How do I avoid soggy mushrooms?
I pre-bake the mushroom caps and blot out any moisture before stuffing them. That keeps them from becoming too wet during the final bake.
Conclusion
These vegetarian stuffed mushrooms are flavorful, versatile, and easy to make. I like that they’re elegant enough for special occasions but simple enough for everyday cooking. With a creamy, savory filling and satisfying texture, they’re a dish I find myself returning to again and again.
These Vegetarian Stuffed Mushrooms feature tender cremini caps filled with a savory blend of goat cheese, sun-dried tomatoes, garlic, onion, and breadcrumbs. They’re creamy, flavorful, and perfect as an appetizer or light main course.
Ingredients
8 large cremini mushrooms, stems removed
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
1 large egg
½ cup goat cheese
¾ cup grated Parmesan cheese
¼ cup sun-dried tomatoes, minced
1 cup Italian breadcrumbs
Instructions
Preheat oven to 400°F (200°C) and spray a baking sheet with vegetable oil.
Remove stems from mushrooms, spray caps with oil, and bake for 10 minutes.
While mushrooms bake, heat olive oil in a skillet over medium heat. Cook onion, salt, and pepper until soft, about 6–8 minutes. Add garlic and cook 1 minute more.
In a bowl, mix onion mixture with breadcrumbs, egg, goat cheese, Parmesan, and sun-dried tomatoes.
After pre-baking, blot mushrooms with a paper towel to remove moisture.
Stuff each mushroom cap with filling, mounding slightly.
Bake stuffed mushrooms for 12–15 minutes until golden and set.
Notes
Substitute goat cheese with cream cheese or ricotta for a milder flavor.
Use vegan cheese and skip the egg for a plant-based version.
Add spinach or roasted red peppers to the filling for variety.
Top with panko or nuts for added crunch.
Reheat in the oven, not microwave, to maintain texture.
