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Vegetarian Baked Stuffed Mushrooms are made with cream cheese and topped with panko breadcrumbs and parmesan for an easy and simple appetizer recipe. This classic recipe is quick to make and easily doubled if you are entertaining a crowd and they can be made ahead of time. Minimal prep with a handful of pantry staple ingredients.
I so nearly didn’t put his recipe on the blog because it is so easy! I whipped up a batch of these for our guests on Christmas day for an easy finger food appetizer that didn’t need too much prep. While I was busy juggling cooking Pork Belly, Roast Potatoes and all the other various side dishes, these were really easy to throw in and keep everyone entertained and not starving!
It’s super easy to double this recipe if you are entertaining a crowd, they are a great option if you a hosting a Super Bowl party!
Ingredients Needed For This Recipe
- Cremini mushrooms: Also known as baby bella mushrooms. You can also use white button mushrooms if you can’t find cremini.
- Cream cheese: You really can’t go wrong with a bit of Philadelphia. Choose a low fat option if you are looking to cut down on the calories.
- Dijon mustard and lemon juice: To add a slight tang and freshness to each bite.
- Thyme, salt and pepper: Use fresh thyme leaves in this recipe and salt and pepper to taste.
- Grated parmesan: If you can, use freshly grated parmesan, but pre-grated will also work well in this recipe.
- Panko breadcrumbs: Panko breadcrumbs add a wonderful crunchy texture to the mushrooms, it’s advisable not to use regular breadcrumbs, they won’t be as crunchy.
How to Make Vegetarian Baked Stuffed Mushrooms
- Prep the mushrooms by removing the stalks and skins and then mix the cream cheese filling together (photo 1).
- Use a spoon to fill the mushrooms with the filling – don’t be shy, fill them up (photo 2).
- Sprinkle over the parmesan and breadcrumbs (photo 3), and bake until golden and crispy.
How do you clean the mushrooms before stuffing them?
Mushrooms act like sponges when they come into contact with water, so don’t wash them in a sink or under running water. They will take longer to cook and you run the risk of them being soggy. Simply wipe them with some damp paper towel. Then, remove the stalk and peel off the outer skin and you are good to go.
Can you make these baked mushrooms ahead of time?
Baked stuffed mushrooms are a great option if you are looking for a make ahead appetizer. Super easy to prep and several options to make them ahead of time.
Prep and keep them in the fridge
Clean and stuff the mushrooms, then cover them with plastic wrap and kee them in the fridge for up to 3 to 4 days. When ready to serve, just pop them into the pre heated oven.
Prep and freeze them
Transfer the unbaked stuffed mushrooms to an airtight container with the layers separated with parchment and they will keep for up to 3 months. Cook the frozen mushrooms in a pre heated oven at 350ºf / 175ºc for 30 to 35 minutes until golden brown.
Bake ahead of time and reheat
Bake the mushrooms and let them cool to room temperature before covering and placing in the fridge. You can heat them through in the microwave or in the oven for 10 minutes to serve.
A simple baked stuffed mushroom recipe
I love how quickly and easily these yummy mushroom bites come together. I made a double batch of these on Christmas Eve and then just popped them in the oven before serving to guests. Entertaining really doesn’t get much easier! The lemon and mustard in the cream cheese stuffing and a real tang and freshness and don’t skimp on that crunchy breadcrumb topping!
Top Tips To Make Vegetarian Baked Stuffed Mushrooms
- Take the cream cheese out of the fridge about 30 minutes before you are going to make the mushrooms. The cheese will soften and it will be much easier to combine the ingredients.
- Bake the mushrooms in a lightly oiled tray with a rim so that the juices get caught and don’t make a mess of your oven.
- Don’t over crowd your pan with the mushrooms, use two trays if you are making a double batch.
For more easy appetizer recipes:
- Salmon and Caviar Appetiser
- Crispy Jalapeno Fries
- Marinated Feta Cheese
- Crostini Canapés with Goats Cheese & Roasted Peppers
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Vegetarian Baked Stuffed Mushrooms
- 8 ounces cremini mushrooms (10-12 mushrooms / 227g)
- cream cheese (100g)
- 1 tablespoon dijon mustard
- juice of 1/2 a lemon
- salt and pepper
- 3 sprigs of thyme
- 3 tablespoons grated parmesan
- 3 tablespoons panko breadcrumbs
- Preheat oven to 350ºF (175ºC).
- Lightly oil a small baking sheet or pan.
- Remove the stalks from the mushrooms and peel off the outer skin and discard. Place the mushrooms on the baking sheet.
- Mix the cream cheese, dijon, lemon juice and thyme leaves with a pinch of salt and pepper in a small bowl. Combine well.
- Using a teaspoon, spoon the mixture into the hollowed out mushrooms - pile it in! Sprinkle over the parmesan and breadcrumbs.
- Place the mushrooms into the oven and bake for around 25 minutes until the tops are golden brown and crispy.