If you’re looking for a delicious and easy stuffed mushroom recipe, look no further!
These mushrooms are flavorful, thanks to the red onion, garlic, butter, mozzarella cheese, parmesan cheese, and whole wheat bread crumbs.
They’re also super quick to make and can be on the table in 30 minutes.
Macro Breakdown & Calories
- Calories: 200
- Carbohydrates: 25 g
- Protein: 15 g
- Fat: 5 g
Stuffed Mushroom Ingredients
I used white button mushrooms because they’re readily available, but you could use any type you like. Make sure you get the stems, too, because you’ll use them for the filling.
I love red onions because they’re so flavorful, but you could use any type of onion you have on hand.
Just make sure you chop them up finely so they’ll cook evenly. If you don’t have red onions, the best alternatives are white or shallots.
Garlic is a key ingredient in this stuffed mushroom recipe. It adds a lot of flavor without being overpowering. If you don’t have fresh garlic, you could use garlic powder. Just add it to the bread crumbs before you stuff the mushrooms.
Butter is what makes these mushrooms so creamy and delicious. If you’re vegan or dairy-free, you could use olive oil or another type of vegetable oil.
I used mozzarella cheese because it’s my favorite and makes the filling nice and gooey.
Depending on how much cheesy-ness you prefer, you can leave it and just use parmesan if you prefer.
Parmesan cheese gives these mushrooms their rich, savory, cheesy flavor. If you don’t have parmesan, you could use another grated hard cheese like romano or pecorino.
I used whole wheat bread crumbs because they’re more fiber than white ones, but you could use either. You could use crushed crackers or oats if you don’t have any bread crumbs.
If you’re vegan or don’t eat eggs, you could use a flax egg instead. Just combine one tablespoon of ground flaxseed with three tablespoons of water and let it thicken for a few minutes.
The egg binds everything together and helps the filling stick to the mushrooms.
Italian Herb Mix
I used Italian herbs because they go so well with the other ingredients, but you could use any seasoning you like or make your own blend. Basil, oregano, and thyme would all be good choices.
How To Make This Stuffed Mushroom Recipe
Start by removing the stems from the mushrooms. The best way to do this is to gently twist the stem to release it from the cap.
Then, finely chop the stems as well as the red onion.
Heat a non-stick skillet with a splash of olive oil or a spritz of cooking spray and sautee the stems and onion. Add the garlic and cook until everything is soft.
Meanwhile, melt the butter in a microwave-safe bowl or a skillet over low heat. Once it’s melted, add the bread crumbs, mozzarella cheese, parmesan cheese, egg, and seasoning. Mix everything until well combined.
Once the filling is mixed, stuff it into the mushrooms. Be generous with the filling – you want it to be heaping so that the mushrooms are nice and full.
Bake the mushrooms at 400 degrees for 15-20 minutes or until they’re tender and the cheese is melted and bubbly. Serve warm, and enjoy!
Make It Vegan
- To make this recipe vegan, substitute the butter for olive oil or another vegetable oil.
- You’ll also need to use a flax egg instead of a regular one. To make a flax egg, combine one tablespoon of ground flaxseed with three tablespoons of water and let it thicken for a few minutes.
- Lastly, you’ll need to swap the cheese out for vegan cheese. I suggest adding some nutritional yeast in place of the parmesan, as they have a similar texture.
Add More Protein
- If you’re looking to increase your protein intake without increasing your fat, you could add tofu to the dish.
- If you didn’t care about a slightly higher fat protein source, you could add cooked ground beef or sausage.
- In any case, sautee the protein source with the onions and garlic before adding it to the filling.
Make It Spicy
- To make this recipe spicy, add some red pepper flakes or diced jalapenos to the filling. You could also use a hot sauce in place of the Italian seasoning.
How To Store & Meal Prep:
These mushrooms are best when served immediately.
However, you can store them in the fridge for up to 3 days. Reheat them in the oven or microwave until they’re warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- 4 Serving
- 491 Calories
- 1-2 lbs mushrooms
- 1 red onion
- 1-2 garlic cloves
- 1/2 cup butter
- 3/4 cup bread crumbs
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 egg
- 1 tbsp Italian seasoning
- cooking spray or olive oil for sauteeing (optional)
- Remove the stems from the mushrooms and finely chop them with the red onion.
- Sautee the mushroom stems and onions until soft, add the garlic, and cook for an additional minute.
- Melt the butter in a microwave-safe bowl or in a skillet.
- Add the bread crumbs, mozzarella cheese, parmesan cheese, egg, and Italian seasoning to the butter and mix until well combined.
- Stuff the filling into the mushrooms, being generous with the amount, so they’re nice and full.
- Bake at 400 degrees for 15-20 minutes or until the mushrooms are tender and the cheese is melted and bubbly. Serve warm.
I’m Chris Watson & the Founder of EatForLonger.com. I’m a food and wellbeing enthusiast researching and sharing foodstuffs and simple food-based concepts, such as fasting and clean eating.
I hope it inspires you to make tiny changes to what you eat and when you eat while optimizing your healthspan and all-around well-being.
Read more About Me here.