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Vegetarian Stuffed Mushrooms

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A delicious start to any gathering, these Vegetarian Stuffed Mushrooms with Cream Cheese make a festive and easy appetizer for any occasion. Flavored with plenty of garlic and fresh herbs before being topped with crunchy breadcrumbs, these simple stuffed mushrooms are perfect for holiday entertaining.

Side view of Vegetarian Stuffed Mushrooms in a white baking dish

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Perfectly portioned bite-size goodness, these Vegetarian Stuffed Mushrooms are one of my perennial favorites. I first tasted a similar savory appetizer at Oregon’s landmark Timberline Lodge. A beautiful, historic lodge nestled near the top of Oregon’s Mt. Hood. An amazing place that if you’re ever in the vicinity, add it to your itinerary. You’ll be glad you did!

Years ago, they used to serve a similar stuffed mushroom in their Cascade Dining Room. I’m not sure if they still do, but if not… you can make this recipe inspired by the lodge.

While these stuffed mushrooms are a seasonless appetizer, I especially love to serve them during the holidays. Or, to be honest, even for a quiet evening at home in front of the fire. They’re really that good!

Top view of 3 stuffed mushrooms in a baking dish

Frequently Asked Questions

Can I make these stuffed mushrooms vegan?

I’ve not tried it, but if you have favorite brands of vegan butter, cream cheese and hard cheese, feel free to substitute them for the butter, cream cheese and parmesan – do let me know how they turn out!

What size mushrooms should I use?

Whatever works best for how you plan on serving them! Obviously you want large mushrooms so you can stuff them, but a couple of smaller portobello mushrooms might look prettier on a plate than one big portobello mushroom, a couple of which would work as a vegetarian main dish. It is up to you!

Can I substitute any different herbs?

Fresh thyme is also delicious in this recipe, as you can see from the photos! Use whatever you have to hand that usually works with mushrooms, you can’t really go wrong.

Stuffed mushrooms with fresh thyme and breadcrumbs.

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Side view of Vegetarian Stuffed Mushrooms in a white baking dish

Vegetarian Stuffed Mushrooms

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  • Author: Stephanie Wilson
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
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A delicious start to any gathering, these Stuffed Mushrooms make a festive and easy appetizer for any occasion.


Units Scale
  • 2 pounds fresh mushrooms
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 pound cream cheese
  • 1/3 cup fresh parsley, chopped
  • 1 teaspoon fresh dill, chopped (or 1/2 dried)
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup freshly ground bread crumbs (or Italian-style dry breadcrumbs)


  1. Preheat oven to 400-degrees. Clean the mushrooms, remove stems and set aside.
  2. Saute the mushroom caps in a large skillet with a teaspoon of olive oil until softened. Set the caps aside to cool.
  3. Mince the mushroom stems. Heat the butter in the same large skillet until hot. Add the 2 cloves of garlic and reserved, minced mushroom stems. Cook lightly and season with salt and pepper to taste.
  4. Combine the cream cheese, remaining minced garlic, parsley, and dill. Mix thoroughly. Stuff the reserved sauteed mushroom caps by spooning in the cream cheese mixture.
  5. Combine the parmesan cheese and the breadcrumbs. Sprinkle on top of each mushroom cap. Bake at 400 degrees until hot and light brown. Garnish with fresh parsley.


Other fresh herbs can be substituted if they’re what you have on hand.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer

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