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Stuffed Mushrooms with Garlic, Parmesan, and Fresh Herbs Recipe

Tender mushrooms filled with garlicky, herbed, cheesy stuffing—simple, flavorful, and totally vegan.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 140
Ingredients Method Notes

Ingredients
  

  • Cremini mushrooms: 16 large stems removed
  • Olive oil: 3 tbsp
  • Garlic: 4 cloves minced
  • Breadcrumbs vegan: 1/2 cup
  • Vegan parmesan cheese: 1/3 cup
  • Fresh parsley: 2 tbsp chopped
  • Fresh thyme: 1 tbsp chopped
  • Salt: 1/2 tsp
  • Black pepper: 1/4 tsp
  • Lemon juice: 1 tsp

Method
 

  1. Preheat oven to 375°F (190°C) and line baking sheet with parchment.
  2. Clean mushrooms and remove stems; chop stems finely.
  3. Heat olive oil in skillet; sauté garlic and chopped stems for 3 minutes until fragrant.
  4. Stir in breadcrumbs, vegan parmesan, parsley, thyme, salt, pepper, and lemon juice.
  5. Spoon mixture into mushroom caps, packing lightly.
  6. Arrange stuffed mushrooms on baking sheet.
  7. Bake 18–20 minutes until tops are golden and mushrooms are tender.
  8. 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.