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In this vegetarian stuffed mushrooms recipe, we blend ricotta, parmesan, and mozzarella cheese with aromatic garlic, onion, and herbs. It’s easy to make, always a crowd-pleaser, and gluten free or keto friendly with 1 ingredient swap for the perfect appetizer!
Every year some type of stuffed mushrooms graces my family’s Christmas Eve dinner table.
To switch it up, I try make a different kind of stuffed mushrooms every time. Some have had ground turkey (my personal favorite, since the gamey turkey pairs so nicely with earthy mushrooms), some had Italian turkey sausage, some spinach, others smoked gouda.
I wanted to do something different this year, so to get some inspiration I went to my fridge. And then I saw it. A beautiful trinity of cheeses that complement each other so perfectly: mozzarella, ricotta, and parmesan! They were longing to be made into cheesy stuffed mushrooms.
You can serve this vegetarian stuffed mushrooms recipe as an appetizer or first course. However, they’re also substantial enough to serve as an entrée along with a green salad and some fresh artisan bread.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Olive oil cooking spray – We spray the pan with olive oil cooking spray to make sure the mushrooms don’t stick. Alternatively, you can brush it with a little olive oil.
- Button mushrooms – You can use white or brown button mushrooms for this recipe. Sometimes you’ll find brown button mushrooms called cremini mushrooms, baby bellas, or baby portobello mushrooms.
- Olive oil – We sauté the finely chopped mushroom stems along with the onion and garlic in olive oil for rich flavor.
- Onion and garlic – Adds a great base of savory flavor and aroma.
- Eggs – Eggs are a binder in this recipe, essentially acting like glue to hold the filling ingredients together.
- Ricotta and parmesan – Ricotta adds creamy texture and parmesan adds complex umami flavor.
- Dried Italian herb seasoning – This is a blend of a variety of dried savory herbs. If you prefer fresh herbs, you can use 1 1/2 teaspoons of both minced fresh rosemary and thyme. Other great fresh herb options here are oregano and basil.
- Salt and black pepper – Salt and pepper make sure this recipe isn’t bland.
- Italian style seasoned breadcrumbs – Breadcrumbs help create the perfect filling texture here. You can use any type of breadcrumbs, but Italian style seasoned breadcrumbs add a ton of flavor.
- Mozzarella – We sprinkle mozzarella cheese on top of the stuffed mushrooms for a decadent cheesy finishing touch.
- Fresh parsley – This is an optional garnish; it adds a pop of bright color and fresh flavor.
How to Make This Cheesy Vegetarian Stuffed Mushrooms Recipe
To see how this recipe is made, watch the video in the recipe card below.
- Wash the mushrooms. Use a dry or slightly damp cloth to gently brush off any dirt on the mushrooms. Remove the stems from the mushrooms and set the mushroom caps aside for now. Finely chop the mushroom stems (about 1 1/4 cups of chopped stems).
- Cook the chopped mushroom stems for the filling. Heat the oil on medium to medium heat, then add the chopped stems and cook until softened, about 8 to 10 minutes, stirring occasionally. Add the onion and cook until the onion is softened, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook 1 minute, stirring constantly. Transfer the mushroom stem/onion mixture to a bowl and allow to cool slightly.
- Make the filling. To the cooled onion mixture, add the eggs, ricotta, parmesan, dried Italian herb seasoning, salt, black pepper, and breadcrumbs. Mix to combine.
- Stuff the mushrooms. Scoop or spoon the stuffing mixture into the mushroom caps (gently pressing it down into the mushroom cavity), and place the filled mushrooms in the prepared baking dish. Sprinkle the mozzarella on top.
- Cook the stuffed mushrooms. Cover the dish with foil and bake for 30 minutes, and then remove the foil. Preheat the broiler. Broil a couple minutes to brown the cheese (watch carefully so they don’t burn).
- Enjoy! Sprinkle the fresh parsley on top and serve.
Variations
- Play with the cheese. Instead of ricotta cheese, you can use cream cheese or pureed cottage cheese. Instead of parmesan, you can use any type of dry, aged cheese you like (sharp white cheddar is another of my favorites here). And instead of the mozzarella, use whatever your favorite melting cheese is!
- Make it low carb or gluten free. Use keto breadcrumbs or gluten free breadcrumbs instead of regular breadcrumbs!
- Add bacon for smoky flavor. If it doesn’t have to be vegetarian, this cheesy stuffed mushrooms recipe is also delicious with a couple slices of crisped beef bacon crumbled into the filling.
Storage
Store leftovers covered in the fridge for up to 5 days. You can reheat leftover stuffed mushrooms with cheese in a 350F oven until warm, about 10 to 15 minutes.
Pro Tips
- You can use brown or white button mushrooms to make this stuffed mushrooms recipe. Or if you want large stuffed mushrooms, use portobello mushrooms.
- If your mushrooms are dirty, use a dry or slightly damp cloth to gently brush off any dirt on the mushrooms.
- Make it for the meat-eaters. I like to chop the stems and cook them in a skillet along with aromatics like onion and garlic to make the filling. Not only is it delicious, but it helps reduce waste since we’re using the whole mushroom. However, if you prefer stuffed mushrooms with meat, you can brown half a pound of sausage or any type of ground meat you like and add that to the filling in addition to (or instead of) the chopped, cooked mushroom stems.
Frequently Asked Questions
Mushrooms are one of those amazing foods that pair well with just about any cheese you like. For example, they’re great with sharp cheddar, earthy brie, and nutty gruyère.
Here we pair mushrooms with ricotta, parmesan, and mozzarella for a delicious triple cheese appetizer.
Before stuffing the mushrooms, use a dry or slightly damp cloth to gently brush off any dirt that’s on the mushrooms.
I don’t like to fully submerge them in water because mushrooms are like little sponges and can get waterlogged and/or slimy.
Mushrooms hold a lot of water, which they release as they cook. If your stuffed mushrooms are watery, then they likely needed to cook longer.
For this recipe, we first cook the mushroom stems on the stovetop to make the filling. Then we stuff the mushrooms with the cheese filling and cook them in the oven. If you follow this recipe, your stuffed mushrooms shouldn’t come out watery!
More Favorite Appetizer Recipes to Make
- Cheddar Cheese Ball Appetizer
- Summer Sausage Cucumber Bites with Cream Cheese Mousse
- Easy Zucchini Stacks with Goat Cheese
- Chile Relleno Dip
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Cheesy Vegetarian Stuffed Mushrooms Recipe
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Ingredients
- Olive oil cooking spray for the pan
- 24 ounces whole button mushrooms white or brown
- 3 tablespoons olive oil
- 1 small onion diced
- 4 cloves garlic minced
- 3 large eggs lightly beaten
- 1/2 cup ricotta
- 1/4 cup fresh grated parmesan
- 1 teaspoons dried Italian herb seasoning or 1 1/2 teaspoons each minced fresh thyme and rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup Italian style seasoned breadcrumbs
- 4 ounces mozzarella shredded
- 1 tablespoon minced fresh parsley
Instructions
- Preheat the oven to 375F and spray the inside of a 9 by 13-inch casserole dish with olive oil cooking spray.
- Use a dry or slightly damp cloth to gently brush off any dirt on the mushrooms. Remove the stems from the mushrooms and set the mushroom caps aside for now. Finely chop the mushroom stems (about 1 1/4 cups of chopped stems).
- Heat the oil on medium to medium heat, then add the chopped stems and cook until softened, about 8 to 10 minutes, stirring occasionally.
- Add the onion and cook until the onion is softened, about 5 to 7 minutes, stirring occasionally.
- Add the garlic and cook 1 minute, stirring constantly.
- Transfer the mushroom stem/onion mixture to a bowl and allow to cool slightly.
- To the cooled onion mixture, add the eggs, ricotta, parmesan, dried Italian herb seasoning, salt, black pepper, and breadcrumbs. Mix to combine.
- Scoop or spoon the stuffing mixture into the mushroom caps (gently pressing it down into the mushroom cavity), and place the filled mushrooms in the prepared baking dish. Sprinkle the mozzarella on top.
- Cover the dish with foil and bake for 30 minutes, and then remove the foil.
- Preheat the broiler. Broil a couple minutes to brown the cheese (watch carefully so they don’t burn).
- Sprinkle the fresh parsley on top and serve.
Video
Notes
- Recipe Yield: Depending on how big your button mushrooms are, you will get a different number of stuffed mushrooms. I usually get about 30 to 35 stuffed mushrooms from 24 ounces of button mushrooms.
- Storage: Store leftover stuffed mushrooms covered in the fridge for up to 5 days.
- Reheating: You can reheat leftover stuffed mushrooms in a 350F oven until warm, about 10 to 15 minutes.
- Low Carb or Gluten Free Version:Use keto breadcrumbs or gluten free breadcrumbs instead of regular breadcrumbs!
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on December 27, 2009 and updated on December 27, 2024.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Oh, this is another good one and the kids LOVE mushrooms too! So this is totally doable.
~ingrid
Delicious! I love mushrooms and having it stuffed with cheese can only make them a million times better :)
THOSE LOOK AMAZING!
Just found your blog – can’t wait to find more great recipes!
Oh yum. Your pictures are amazing. I’ve never had or made stuffed mushrooms and now I feel deprived. I think these would be great for New Year’s eve!
Last time, I was here, I got so caught up in those mushrooms, I missed the book review. Good thing, I came back. Thanks for sharing with us.
I am one of those people who love pictures. Yet, it looks like a good read. I bet the book is worth those mushrooms or is the mushrooms are worth the book?
Mushrooms and cheese? Yummm!
I love those little bites! They look wonderful. Happy new year!
Mmmm I just love stuffed mushrooms! I saw some in the store the other day, almost picked them up but was thinking about trying them out myself–this sounds like a great recipe!
I would love to have these as a main course. And yes that cheese combo is definitely a holy trinity! I could eat those three every day for the rest of my life and be very content. What a great dish.
mmm cheese and mushrooms sound like a delicious combo if I do say so myself! :)
OMG! They look so gorgeous. must have tasted heavenly.
Oh I wish I wasn’t all full for appetizers for my NYE dinner party! Because these look fantastic! I LOVE stuffed mushrooms!
right, so if i have to eat mushrooms (ick), i want them stuffed to bursting with lots and lots of cheese. you’ve done it right here, faith–bravo!
I love stuffed mushrooms! This recipe looks wonderful and the photos are terrific as well!
gorgeous photo… and great recipe! thanks!
I adore stuffed vegtables and I find even vegetable dislikers are converted when they’re stuffed with yummy goodness! This is a great idea for vegetarians too! :D
We had stuffed mushrooms at our Christmas party too. This looks like a great version!
Oh, these stuffed mushrooms look amazing!! You always have the biggest, most mouthwatering photos…if only I could reach out and grab a few ;D
I never thought a stuffed mushroom could be so deeeelicious!!
What a creative way to stuff mushrooms. Sounds delicious. Photos are great, as usual.
i am not a huge mushroom fan, but i am pretty sure i would scarf these down :)
I love mushrooms, and am always looking for new ways to use them, and this one sounds amazing!
I love mushrooms in all forms and these are specially pretty and yummy~~~ :D
The stuffed mushrooms look great! I like how you pair the mild Ricotta with the tangier Parmesan, and the creamy melted Cheddar on the top. Yes, I would probably have a few of these with steamed veggies or a salad as my meal.
I love stuffed mushrooms and those look scrumptious to boot!
Best wishes for 2010!
Cheers,
Rosa
cheese and mushroom?? totally drool worthy!! yummm!!! i should try this!! once again happy new year faith!! hope ye had a wonderful Christmas!!
I love new ways to use ground turkey. I love that you used it to stuff the mushrooms. The cheese trio sounds perfect!
These look so yummy! I love stuffed mushrooms with cheese, but never tried it with such a filling mixture of various cheese and herbs. Sounds perfect as an appetizer or a breakfast dish.
Happy new year to you and your family!
Yummy! I love stuffed mushrooms, especially with lots of cheese like your recipe :)
Wow, these look so good, the ingredients list is making my mouth water. I may try making these :)