Description
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.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 240
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
