Succulent vegetarian stuffed mushrooms bursting with savory flavor and filled with fresh ingredients are a tasty treat. I just love the tender, melt in your mouth filling. These mushrooms will magically disappear off your serving dish!
I cannot imagine a Thanksgiving or special occasion without a platter of our scrumptious stuffed mushrooms. My brother-in-law, Larry, with his Sicilian background, perfected this recipe 40 years ago! It is so good; you will have to double your batch to keep your guests happy.
What Type of Mushrooms Do You Use
I use cremini and portobello mushrooms. The cremini is the base and the portobello is chopped with the cremini stems and added to the filling. Despite their size difference, these two mushrooms are surprisingly in the same family. Portobello mushrooms are a more mature version of the cremini mushroom. Creminis are just harvested sooner. Cremini have more water in their composition and portobello have a stronger mushroom flavor. To learn more about mushroom varieties, check out this article.
How to Clean Mushrooms
When cleaning your mushrooms, the best method by far is to wipe them with a kitchen or paper towel instead of washing them. The reason why is that mushrooms quickly absorb water. If adding water, you will change the taste and texture of the mushrooms.
What are the Ingredients in the Stuffing
Chopped mushrooms create a hearty base filling for vegetarian stuffed mushrooms with a perfect consistency when diced and cooked. Italian seasonings, garlic, fresh parsley, red wine, bread crumbs and cheese are a winning combination when mixed with the mushrooms.
Directions to Make Vegetarian Stuffed Mushrooms
Remove stems on the cremini mushrooms. Cut off and discard any tough parts on the ends. Save the mushroom caps and chop the stems coarsely.
Chop the portobello mushroom and mince the garlic cloves.
Heat 2 tablespoons of olive oil over medium heat in large frying pan or skillet. Add the garlic and sauté for 1 minute. Add the chopped cremini and portobello mushrooms and cook for 4-5 minutes until the consistency is meaty.
Chop the parsley and add to the mushroom mixture with the salt, pepper, and Italian herb blend and sauté for 3 minutes.
Add the bread crumbs, parmesan cheese and wine to mixture and cook until thoroughly mixed, approximately 2 minutes.
Add an additional tablespoon of olive oil if the mushroom filling appears dry.
Put mushroom caps on cookie sheet and fill each cap as full as possible. Add a dab of butter on top of each mushroom.
Bake at 375 degrees for 20 minutes and remove from the oven to cool.
Mushrooms are best served warm or at room temperature.
TIPS/RECIPE NOTES
- Cooked stuffed mushrooms will keep fresh in the fridge for 3-4 days.
- Cooked stuffed mushrooms do not freeze well. If freezing, prepare raw mushrooms with filling, place parchment paper between mushroom layers and put in an airtight freezer container. Defrost the stuffed mushrooms and bake when ready to use.
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Sharing recipe at Pretty Pintastic Party and Weekend Potluck.
Larry's Stuffed Mushrooms
Ingredients
- 20 cremini mushrooms
- 1 portobello mushroom chopped
- 3 garlic cloves minced
- 2-3 tablespoons olive oil
- 4 tablespoons chopped parsley
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian herb blend I use my homemade herb blend
- 1/2 cup bread crumbs
- 1/4 cup Parmesan cheese skip if making vegan recipe
- 2 tablespoons red wine or cooking sherry
- 2 tablespoons butter small dab on each mushroom, use Earth Balance for vegan recipe
Instructions
- Preheat oven to 375 degrees.
- Remove stems on cremini mushrooms. Cut off and discard any tough parts on the ends. Save the mushroom caps and chop the stems coarsely.
- Chop the portobello mushroom coarsely and mince the garlic cloves.
- Heat 2 tablespoons of olive oil over medium heat in large frying pan or skillet. Add the garlic and sauté for 1 minute. Add the chopped cremini and portobello mushrooms and cook for 4-5 minutes until the consistency is meaty.
- Chop the parsley and add to the mushroom mixture with the salt, pepper, and Italian herb blend and sauté for 3 minutes.
- Add the bread crumbs, parmesan cheese and wine to mixture and cook until thoroughly mixed, approximately 2 minutes. Add an additional tablespoon of olive oil if the mushroom filling appears dry.
- Put mushroom caps on cookie sheet and fill each cap as full as possible. Add a dab of butter on top of each mushroom.
- Bake at 375 degrees for 20 minutes and remove from the oven to cool.
- Mushrooms are best served warm or at room temperature.