Stuffed Mushrooms with Garlic, Parmesan, and Fresh Herbs Recipe
Stuffed mushrooms with garlic, parmesan, and herbs show up glamorous, bite-sized, and basically appetizers that make you look like Martha Stewart’s cooler cousin.
Garlic sautes into golden perfection, sending out “come hither” aromas that demand attention.
Fresh herbs sprinkle their magic, adding brightness that feels fancier than your last overpriced candle.
Vegan parmesan steps in, proving cheese flavor doesn’t require actual dairy.
Darling, these mushrooms deliver savory, juicy, and sassy indulgence—party food without the drama.
Stuffed Mushrooms with Garlic, Parmesan, and Fresh Herbs Recipe
Tender mushrooms filled with garlicky, herbed, cheesy stuffing—simple, flavorful, and totally vegan.
Ingredients
Method
- Preheat oven to 375°F (190°C) and line baking sheet with parchment.
- Clean mushrooms and remove stems; chop stems finely.
- Heat olive oil in skillet; sauté garlic and chopped stems for 3 minutes until fragrant.
- Stir in breadcrumbs, vegan parmesan, parsley, thyme, salt, pepper, and lemon juice.
- Spoon mixture into mushroom caps, packing lightly.
- Arrange stuffed mushrooms on baking sheet.
- Bake 18–20 minutes until tops are golden and mushrooms are tender.
- Serve hot with extra herbs sprinkled on top.
Notes
Nutritional Values (per serving)
- Calories: 140
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (per serving)
- Vitamin C: 15%
- Calcium: 6%
- Iron: 9%
- Potassium: 10%
- Magnesium: 7%
Additional Notes/Tips
- Use gluten-free breadcrumbs if needed.
- Add a pinch of chili flakes for subtle heat.
- Drizzle with balsamic glaze for flair.
- Serve immediately—mushrooms don’t like waiting.
