Best Vegetarian Stuffed Mushrooms Recipes

GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)

Steps:

• In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
• Cover and chill until ready to use if not using right away.
• Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
• Sprinkle with tops of the caps lightly with salt and pepper.
• Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
• Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
• Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
• Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
• Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
• Cook on the preheated grill until tender, 7 to 8 minutes.
• While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
• Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!

VEGETARIAN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush both sides of each mushroom cap with Italian dressing. Arrange mushrooms on a baking sheet, gill-sides up.
• Bake in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms. Leave the oven on.
• Heat butter in a pot over medium-high heat. Saute onion and garlic in the hot butter until soft, 5 to 7 minutes. Stir spinach, cream cheese, Parmesan cheese, and 3 tablespoons bread crumbs into the onion mixture until combined.
• Divide spinach mixture over mushroom caps; sprinkle with remaining bread crumbs. Return mushrooms to the oven.
• Bake in the preheated oven until topping is golden brown and cheese is melted, about 10 minutes.

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 5 to 7 minutes.
• Heat 1 teaspoon oil in a skillet over medium-high heat. Saute mushrooms in the hot oil until softened and liquid starts to cook out, 5 to 10 minutes. Remove from heat and place into a baking dish, cap-side down.
• Heat remaining oil in a small pan over medium-high heat. Add onion and garlic and cook until onion is transparent and garlic fragrant, about 5 minutes.
• Combine lentils, onion-garlic mixture, 1/4 cup Cheddar cheese, feta cheese, Parmesan cheese, parsley, salt, and pepper in a bowl. Stir until well mixed.
• Fill mushroom caps evenly with mixture and top with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted, 15 to 20 minutes. Serve.

STUFFED ACORN SQUASH W/ WILD RICE & MUSHROOMS *VEGETARIAN*

Steps:

• Bring 2 cups broth, wine, and sugar to boil in large saucepan. Reduce heat to medium and simmer until reduced to 2 cups (about 25 minutes) ***Sauce can be made ahead and chilled***.
• Bring remaining 4 cups broth, rice, and 3 tablespoons butter to boil in a large saucepan. Reduce heat to medium-low. Partially cover; simmer until tender and some of rice is split (45 minutes or so) ***Rice can be covered and chilled a day ahead as well; do not combine with broth when chilling***.
• Preheat oven to 350°F.
• Trim 1/2 inch off rounded side of squash to create a flat base for the squash to sit on.
• Divide squash halves between two rimmed baking sheets with the seeded side down and roast until tender (approx 45 minutes).
• Place potatoes in a large heavy saucepan. Cover with cold water and sprinkle with salt.
• Bring potatoes to a boil and reduce heat to medium, simmering until tender (about 15 minutes).
• Drain potatoes and mash them.
• Heat 8 tablespoons butter, cream, and sage in a small saucepan until it just begins to simmer, stirring to melt utter.
• Add cream mixture and goat cheese to potatoes, mashing to blend.
• Season potatoes with salt/pepper to taste.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute, stirring often, until soft. (about 8 minutes).
• Fold mushrooms into potatoes and arrange squash halves with the seeded side up on the same baking sheets.
• Divide potato mixture among squash halves (about 1 cup each).
• Preheat oven to 400°F.
• Place stuffed squash in oven and bake until heated through (about 15 minutes).
• Bring sauce (from step 1) to simmer. Whisk 2 tablespoons butter into sauce.
• Combine rice and reserved broth in heavy medium saucepan. Bring to boil.
• Melt remaining 3 tablespoons butter in large pot over medium heat. Add spinach and stir just until spinach wilts. (about 3 minutes).
• Drain excess liquid from spinach.
• Divide spinach among 6 plates, arranging in center of plate. Drain rice. Divide rice among plates, placing atop spinach. Place squash half atop rice on each plate, pressing to nestle. Ladle sauce around squash and serve.

EASY VEGETARIAN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
• Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
• Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
• Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.

SPINACH-FETA STUFFED MUSHROOMS CAPS (VEGETARIAN)

Steps:

• Set oven to 400 degrees.
• Place the mushroom caps onto a baking sheet stem-side down.
• Bake for about 6-8 minutes or long enough to release their moisture and dry out.
• Reduce oven temperature to 350 degree F.
• Turn the caps stem-side up then brush each cap with olive oil.
• Season each cap with coarse black pepper and a little salt.
• Place the spinach in a microwave-safe bowl and cover with a little water; microwave on high allowing the water to boil with the spinach for about 5 minutes (this will release and mellow out the strong flavor in the spinach).
• Drain in a strainer and cool the spinach (I just run cold water over to cool faster).
• Hand-squeeze out ALL the moisture in the cooled spinach then place into a bowl.
• Add in feta cheese, onion, garlic, chopped fresh parsley and chopped walnuts; mix to combine well.
• Season with fresh coarse black pepper.
• Divide the mixture between the caps.
• Bake (350 degree F) uncovered for about 15 minutes.

VEGETARIAN STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and chop; set mushroom caps aside. In a large nonstick skillet coated with cooking spray, saute stems and onion in oil until tender. Stir in the bread crumbs, meat crumbles and seasonings; cook until bread crumbs are lightly browned. Cool slightly. , Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until heated through and mushrooms are tender. Serve warm.

VEGETARIAN STUFFED MUSHROOMS FOR TWO

Steps:

• 1. Brush both sides of the portabella mushrooms with a little olive oil, sprinkle with salt and pepper to taste and bake on a cookie sheet at 375 degrees for 15 minutes. Remove from the oven and set aside.
• 2. While the mushrooms are baking, heat a couple of tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the shallots, a pinch of salt and pepper, lower the heat to medium and cook, for 2 to 3 minutes until the shallots are staring to soften.
• 3. Add the red peppers and cook an additional 2 to 3 minutes.
• 4. Then add in the eggplant, zucchini, and squash, another pinch of salt and pepper and cook for 4 to 5 minutes, stirring occasionally.
• 5. Add the mushrooms, garlic, and red wine. Cook for 3 to 4 minutes. Lower the heat to medium-low.
• 6. Add the pasta sauce and let simmer for about 5 minutes. Transfer to a medium-sized bowl. Add the basil, sliced olives and breadcrumbs to the mixture and combine. Add salt and pepper to taste and the option crushed red pepper flakes.
• 7. Turn the mushrooms cap side down on the cookie sheet and divide the mixture between the mushrooms and top with the cheese.
• 8. Put in the oven, on broil, for 2 to 3 minutes until the cheese is bubbling and starting to brown.
• 9. Remove from the oven and serve with some warm bread and a glass of wine. Enjoy.