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Vegetarian Stuffed Mushrooms

By Manali Singh

Nov 02, 2015, Updated Jan 02, 2018

Creamy and cheesy vegetarian stuffed mushrooms will be a crowd pleaser during the holidays!

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GFGluten FreeEFEgg FreeNFNut Free

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Stuffed mushrooms with a creamy and cheesy vegetarian filling . These are easy to make, high on flavors and an excellent appetizer to serve at any party. Try these Vegetarian Stuffed Mushrooms for Thanksgiving or just about any gathering, they are sure to be a crowd pleaser. They are stuffed with all yummy things and the most delicious Kraft Natural Shredded Cheese!

So we are all officially into full festive mood now. The clock went back an hour yesterday (an extra hour of sleep, YES!), Halloween is gone, Diwali is almost here and so is Thanksgiving and then Christmas and New Year. And wow 2015 will be over just like that, so crazy! It was summers just few days back! Anyway this is my favorite time of the year because of the festivities. Everything is decorated, the atmosphere is festive and people are busy making delicious food. What else do you need to stay happy? With so many parties/gatherings waiting to happen, I thought it would be great to share a vegetarian appetizer recipe with you guys. These Vegetarian Stuffed Mushrooms are so good you guys.

I love mushrooms however this is only the 2nd mushroom recipe on my blog. The reason is my hubby, he isn’t so fond of it and I am lazy to make it all for myself. But I always make these vegetarian stuffed mushrooms at all my parties and they are always a big hit. I have noticed that even the meat-eaters love mushroom so this is one appetizer which you can make and safely assume that everyone will like it!

These mushrooms are stuffed with all the yummy things – onion, cream cheese, peppers, garlic and of course my favorite Kraft cheese. For this recipe I used Kraft Finely Shredded Colby and Monterey Jack Cheese. It added so much to the flavor of these mushrooms, and made them so cheesy and perfect. I like to dip my mushrooms in panko bread crumbs before baking them, crunchy mushrooms tops are so fun, isn’t it?

While I love stuffed mushrooms, I don’t like soggy mushrooms at all. So here’s a tip – bake your mushrooms first before stuffing them. This way you will get rid of all the excessive moisture and so when you stuff the mushrooms, they won’t be soggy anymore. The great thing about this recipe is that you can do the prep well in advance. If you have a party tomorrow, a day before you can remove the mushroom stems and prepare the stuffing. Keep the stuffing refrigerated overnight and in the morning simply stuff and bake the mushrooms. Simple right? This will also save you so much time when you have 100 other things to do!

I hope you give these super delicious and easy vegetarian stuffed mushrooms a try during the holidays!

Method

Remove the stems from the mushrooms. To do this, you hold the mushroom in your hand and then twist and pull the stem using your thumb and index finger. Repeat till you have all the stems removed. Don’t throw away them stems, we will need them for the filling.

Place the mushrooms on a baking tray with the cavity side down.

Bake at 400 F degrees for 10 minutes or till you see mushrooms releasing all their liquids. Remove from oven and after mushrooms have cooled down a bit, transfer them to a kitchen towel so that it soaks up any remaining fluid. Once all the liquid has been soaked, place the mushrooms in a baking tray and set aside. [PS: the mushrooms will shrink a bit after being in the oven for 10 minutes, that is okay, just pick the big mushrooms]

In a pan heat 2 teaspoon of oil. Once the oil is hot, add chopped garlic, red onion and scallion. Saute for 2 minutes or till raw smell goes away.

Add finely chopped mushroom stems, chopped red pepper, green pepper and mix.

Add oregano, red chili flakes, salt & pepper and cook for 5-6 minutes till peppers and mushroom stems are soft and done. Set aside.

In a bowl beat cream cheese till smooth. Add the prepared stuffing to it.

Then add in Kraft Finely Shredded Colby and Monterey Jack Cheese to it and mix.

Check seasoning, I added some more oregano, salt, pepper and red chili flakes at this point. Mix everything together till well combined. The stuffing for the mushrooms is now ready.

Take each mushrooms and fill it with the stuffing. Use all the stuffing to fill these 14 mushrooms.

Dip each filled mushroom in a bowl of panko bread crumbs.

Repeat till all mushroom tops are coated with the breadcrumb and arrange them on a baking tray.

Bake at 400 F degrees for 5 minutes and then broil for 2 minutes till the top of the mushroom starts turning golden brown in color. Remove from oven and serve these vegetarian stuffed mushrooms immediately!

* Adjust the seasoning to taste. If you spicy food, add more red chili flakes. You can also add cayenne pepper.

* The mushrooms will shrink in size when you bake them first for 10 minutes, so it’s better to pick some of the larger mushrooms.

I found Kraft Natural Shredded Cheese at Walmart in the cheese section. I am going to try the Kraft Mexican Cheese next now, sounds so delicious! Make sure you  check out more delicious cheese recipes at Kraft.com. What’s your favorite cheesy recipe? Let me know in the comments section below!

Vegetarian Stuffed Mushrooms

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By Manali Singh

Prep: 20 minutes mins

Cook: 17 minutes mins

Total: 37 minutes mins

Servings: 3

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Creamy and cheesy vegetarian stuffed mushrooms will be a crowd pleaser during the holidays!

Ingredients 

1x2x3x

8 oz White Mushrooms, around 14 in number

Veggie stuffing

• ▢ ¼ red onion finely chopped
• ▢ ¼ red pepper finely chopped
• ▢ ¼ green pepper finely chopped
• ▢ 1 scallion sprig finely chopped
• ▢ 2 teaspoons canola oil
• ▢ 2 garlic cloves finely chopped
• ▢ ¾ teaspoon dried oregano
• ▢ ⅓ teaspoon red chili flakes
• ▢ salt to taste
• ▢ pepper to taste

Cream cheese mixture

• ▢ 2 oz cream cheese at room temperature
• ▢ ¼ cup cheese [I used Kraft finely shredded colby and monterey jack cheese]
• ▢ ¼ teaspoon dried oregano
• ▢ ¼ teaspoon red chili flakes
• ▢ salt to taste
• ▢ pepper to taste

1/8 cup panko bread crumbs

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Instructions 

• Preheat oven to 400 F degrees.
• Remove the stems from the mushrooms. To do this, you hold the mushroom in your hand and then twist and pull the stem using your thumb and index finger. Repeat till you have all the stems removed. Don't throw away them stems, we will need them for the filling.
• Place the mushrooms on a baking tray with the cavity side down.
• Bake at 400 F degrees for 10 minutes or till you see mushrooms releasing all their liquids. Remove from oven and after mushrooms have cooled down a bit, transfer them to a kitchen towel so that it soaks up any remaining fluid.
• Once all the liquid has been soaked, place the mushrooms in a baking tray and set aside.
• In a pan heat 2 teaspoon of oil. Once the oil is hot, add chopped garlic, red onion and scallion. Saute for 2 minutes or till raw smell goes away.
• Add finely chopped mushroom stems, chopped red pepper, green pepper and mix.
• Add oregano, red chili flakes, salt & pepper and cook for 5-6 minutes till peppers and mushroom stems are soft and done. Set aside.
• In a bowl beat cream cheese till smooth. Add the prepared stuffing to it.
• Then add in Kraft Finely Shredded Colby and Monterey Jack Cheese to it and mix.
• Check seasoning, I added some more oregano, salt, pepper and red chili flakes at this point. Mix everything together till well combined. The stuffing for the mushrooms is now ready.
• Take each mushrooms and fill it with the stuffing. Use all the stuffing to fill these 14 mushrooms.
• Dip each filled mushroom in a bowl of panko bread crumbs.
• Repeat till all mushroom tops are coated with the breadcrumb and arrange them on a baking tray.
• Bake at 400 F degrees for 5 minutes and then broil for 2 minutes till the top of the mushroom starts turning golden brown in color.
• Remove from oven and serve these vegetarian stuffed mushrooms immediately!

Nutrition

Calories: 142kcal, Carbohydrates: 4g, Protein: 4g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 127mg, Potassium: 77mg, Sugar: 1g, Vitamin A: 850IU, Vitamin C: 22.7mg, Calcium: 98mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Sides, Vegetarian

Cuisine: World

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 Vegetarian Stuffed Mushrooms