Vegetarian Baked Stuffed Mushrooms

A stuffed mushroom on a plate garnished with herbs

Vegetarian Baked Stuffed Mushrooms

Vegetarian Baked Stuffed Mushrooms are made with cream cheese and topped with panko breadcrumbs and parmesan for an easy and simple appetizer recipe.

Course Appetizer

Cuisine American

Prep Time 5

Total Time 30

Servings servings

Calories 148kcal

Author Slow The Cook Down

Ingredients

8 ounces cremini mushrooms (10-12 mushrooms / 227g)
cream cheese (100g)
1 tablespoon dijon mustard
juice of ½ a lemon
salt and pepper
3 sprigs of thyme
3 tablespoons grated parmesan
3 tablespoons panko breadcrumbs

Instructions

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.

Notes

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.

You can make these mushrooms several days ahead of time. See the post above for all make ahead options.

Nutritional values are an approximation only and based on one of four servings of 3 mushrooms.

Nutrition