Vegetarian Stuffed Mushrooms Recipe

I just made Vegetarian Stuffed Mushrooms Portobello that ooze gooey cheese and garlic so good you will never let another appetizer steal the show.

I’m obsessed with these Vegetarian Stuffed Mushrooms Portobello because they hit every stupid craving I didn’t know I had. I love the way Parmesan cheese pulls when you bite in, and I crave that garlicky fresh baby spinach punch.

They’re messy, cheesy, green, and somehow feel way more fun than plain old snacks. I bring them to parties and people actually stop scrolling.

And I’ll argue they belong with any spread of Vegetarian Appetizers, better than chips, and fancier than hummus. Small, big, weekend, weekday.

A total win for anyone who loves bold bite-sized food. Don’t sleep on them, seriously.

Ingredients

• Mushrooms: meaty little cups that soak up everything and make the dish feel hearty.
• Cream cheese: it’s creamy and cozy, makes the filling smooth and a bit indulgent.
• Mozzarella: stretchy, gooey cheese that gives you that irresistible melty pull.
• Parmesan: salty, nutty kick that adds sharpness and a bit of savory depth.
• Spinach: basically the green that sneaks in vitamins and a fresh pop.
• Onion: sweet and aromatic when cooked, it adds real savory backbone.
• Garlic: punchy little flavor bombs that make the whole thing smell amazing.
• Panko: crunchy top layer that gives you textural contrast and a satisfying bite.
• Olive oil: helps everything brown and keeps the filling from drying out.
• Kosher salt: brings out the ingredients’ natural tastes without being harsh.
• Black pepper: simple heat that wakes up the other flavors.
• Parsley: fresh herb note that brightens things and makes it look cared for.
• Lemon zest: Plus a little zing that cuts through the richness.
• Red pepper flakes: Basically optional heat if you want a tiny kick.

Ingredient Quantities

• 24 large white or cremini mushrooms, about 1 1/2 to 2 pounds
• 4 ounces cream cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 6 ounces fresh baby spinach (about 2 packed cups)
• 1 small yellow onion (about 3 ounces)
• 2 cloves garlic
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 teaspoon lemon zest (optional)
• 1/8 teaspoon red pepper flakes (optional)

How to Make this

1. Preheat oven to 375°F and line a baking sheet with parchment paper or lightly oil it.

2. Wipe mushrooms clean with a damp paper towel, twist out the stems and set caps aside. Finely chop the stems.

3. Heat 1 tablespoon olive oil in a skillet over medium heat, add the chopped mushroom stems and diced onion, and sauté until soft and golden, about 5 minutes.

4. Add minced garlic and cook 30 seconds until fragrant, then add the spinach in batches, stirring until wilted. Remove skillet from heat and let cool slightly.

5. Transfer the veggie mix to a bowl, squeeze out any excess liquid from the spinach with your hands or a spoon, then stir in cream cheese, mozzarella, Parmesan, panko, 1 tablespoon olive oil, kosher salt, black pepper, chopped parsley, lemon zest if using, and red pepper flakes if using. Taste and adjust seasoning.

6. Spoon the filling into mushroom caps, packing gently but not overflowing. Reserve a little extra cheese or panko to sprinkle on top for a crunchy finish.

7. Arrange stuffed mushrooms on the prepared baking sheet, brush caps lightly with a bit more olive oil if you like, and sprinkle the reserved topping.

8. Bake for 18 to 22 minutes until the filling is hot and the tops are golden brown. If you want the tops more browned, broil for 1 to 2 minutes but watch them closely so they don’t burn.

9. Let cool for 5 minutes, sprinkle with extra parsley and serve warm. Mushrooms are best eaten the day they are made but will keep in the fridge for 2 days.

Equipment Needed

1. Baking sheet lined with parchment paper or lightly oiled
2. Large skillet
3. Mixing bowl
4. Sharp knife and cutting board
5. Spoon or small spatula for packing filling
6. Measuring cups and spoons
7. Microplane or zester for lemon zest
8. Oven mitts and a cooling rack

FAQ

Vegetarian Stuffed Mushrooms Recipe Substitutions and Variations

• Cream cheese: swap with ricotta (gives a lighter, slightly grainy texture) or mascarpone if you want it richer. Vegan cream cheese works fine too for a dairy free option.
• Fresh baby spinach: use chopped kale (massage it first so it’s not tough) or arugula for a peppery punch, it wilts down the same way.
• Panko breadcrumbs: substitute with crushed saltine crackers, pretzels, or regular breadcrumbs. Gluten free breadcrumbs also work if needed.
• Parmesan cheese: grated Pecorino Romano for a sharper taste, or nutritional yeast if you want to keep it vegetarian and cheesy without dairy.

Pro Tips

1) Get every drop of water out of the spinach. After wilting, squeeze it like crazy with your hands or wrap in a towel and twist. If it’s even a little wet the filling gets runny and soggy.

2) Cook the chopped stems and onion until they’re really golden, not just soft. That deep flavor and extra moisture loss makes the filling taste better and keeps the mushrooms from turning into a watery mess.

3) Let the cream cheese soften first, then mix and taste before stuffing. If the filling feels loose, pop it in the fridge for 15 minutes to firm up so it holds its shape when you spoon it in.

4) For a crunchy top, toast the panko in a little butter or olive oil first and save some to sprinkle on just before baking. If you broil to finish, watch them like a hawk for 30–90 seconds so they brown and dont burn.