Vegetarian Stuffed Mushrooms Recipe

Vegetarian Stuffed Mushrooms
Submitted By: Taz


Apx 24 Large Cremini (AKA Baby Bella) Mushrooms (apx 2 ½ inches across) - cleaned
1 8oz package Cream Cheese - softened
3 cloves Fresh Garlic - minced
1 Green Onion - minced
¼ Cup Parmigiano-Reggiano Cheese - grated
¼ Cup Italian Breadcrumbs
3 Tbs Butter - melted
1 Tbs Extra Virgin Olive Oil
¼ tsp Fresh Ground Black Pepper
¼ tsp Red Chile Powder - or to taste

  1. Clean your mushrooms and carefully twist out the stems - Take 12 of the stems and dice (discard the tough ends)
  2. Heat olive oil in a large skillet over medium heat - Add garlic, green onion, and diced mushroom stems to the skillet and fry until all moisture has evaporated (adjust heat as necessary to avoid burning the garlic) - Remove from heat and allow to cool
  3. Preheat oven to 350ºF - Place one oven rack at the top (6-8 inches from broiler) and one rack in center of oven - Line a baking sheet with aluminum foil and lightly grease with olive oil of cooking spray
  4. Once garlic/mushroom mixture has cooled, stir in the cream cheese, Parmigiano-Reggiano, black pepper, and red chile powder until well mixed - Mixture should be very thick
  5. Transfer mixture to a zip-top bag and push to one corner - Cut off the tip of the bag corner forming a 'pastry bag' to fill the mushroom caps
  6. Fill the mushroom caps with a generous amount of the cream cheese mixture and arrange on the prepared baking sheet - Cover the cream cheese mixture with a coating of the Italian bread breadcrumbs and drizzle with melted butter
  7. Bake for 15 minutes on center rack - Switch oven to high broil and move mushrooms to top rack and cook under broiler for 5 minutes
  8. Allow to cool slightly and serve

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