I’m a huge fan of mushrooms and I especially love stuffing them. They’re versatile, the perfect little appetizer or side dish and you can really stuff them with anything! This is an extremely easy and elegant appetizer that will be a crowd pleaser. Stuffed mushrooms can be loaded with bacon, loaded with cheese, but not this time. Time time I give you vegetarian stuffed mushrooms!

Choosing The Right Mushrooms

As you may know there are many different types of mushrooms but not all can be stuffed. The best mushrooms for stuffing are cremini or white button mushrooms because of their natural cupped shape. You’ll want to make sure the mushrooms are about two inches wide, which will give us plenty of stuffing-to-shroom ratio.

Ingredients

Mushrooms – You’ll need 40 large white mushrooms. Peppers – I used a red bell pepper as well as roasted peppers, chopped. Onion – You’ll need a regular white onion plus some green onions. Herbs – You’ll need some dried oregano plus fresh parsley. Breadcrumbs – I love using Panko breadcrumbs for this. No stuffing is complete without breadcrumbs and Panko is the best here. Cheese – Some good old Parmesan cheese for some great flavor! Seasoning – Salt and pepper to taste.

How To Make Stuffed Mushrooms

How To Clean Mushrooms

Mushrooms grow low to the ground so they will usually carry a bit of dirt when sold in stores. However, I never wash mushrooms because they will get waterlogged. To clean them, use a damp paper towel or a soft mushroom brush to wipe each mushroom to remove any dirt. If you do want to rinse them, rinse them with cool water and pat them dry really well with paper towels. Do not soak the mushrooms. Mushrooms absorb water like sponges, so they won’t brown nicely when cooked.

Some Tips

How To Store Leftovers

Leftovers can be refrigerated in an airtight container for up to 4 days. You can also make prepare these the day before and bake them right before serving.

More Must Try Mushroom Recipes:

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