Vegetarian Garlic Stuffed Mushrooms are a delightful and tasty dish that everyone can enjoy. These mushrooms are filled with a savory mixture of garlic, breadcrumbs, and herbs, making them perfect for a snack, appetizer, or even as a side dish. Whether you’re a vegetarian or just looking for a delicious way to enjoy mushrooms, this recipe is a winner!
Why Make This Recipe
Making Vegetarian Garlic Stuffed Mushrooms is a great way to bring a burst of flavor to your meal. These stuffed mushrooms are easy to prepare and cook quickly, making them a perfect choice for busy weeknights or gatherings. They’re also versatile, allowing you to adapt the filling to your taste preferences. Plus, they are a healthy option packed with nutrients!
How To Make Vegetarian Garlic Stuffed Mushrooms
Making your own Vegetarian Garlic Stuffed Mushrooms is simple. Here’s a step-by-step guide to get you started.
Ingredients
- 10 oz / 300 g button mushrooms
- 3 tbsp olive oil
- 1/2 cup panko breadcrumbs (note 1)
- 3 large garlic cloves, minced
- 1 tbsp finely chopped parsley
- 1/2 tbsp fresh thyme leaves, chopped (or 1/4 tsp dried thyme) (see notes)
- 2 to 3 pinches of salt (to your taste)
- Black pepper
Directions
- Preheat your oven to 180C/350F.
- Carefully break the stalks off the mushrooms, making sure to keep the caps intact.
- Place the caps in a baking dish or tray. Drizzle with 1 tbsp of olive oil and toss to coat. Spread the mushrooms out with the cup side facing up.
- Finely chop the stalks of the mushrooms.
- Heat 1 tbsp of olive oil in a frying pan over medium-high heat.
- Add the chopped mushroom stalks and minced garlic to the pan. Sauté for 1 1/2 to 2 minutes until softened.
- Add the panko breadcrumbs to the pan and sauté for 1 to 2 minutes until they turn a light golden color.
- Remove the pan from the heat and mix in salt, pepper, parsley, and thyme leaves.
- Using a teaspoon, spoon the filling into each mushroom cap. Don’t worry about spilling—it’s all part of the fun!
- Drizzle the remaining 1 tbsp of olive oil over the stuffed mushrooms. Bake them for about 10 minutes, or until they are softened but still hold their shape.
- Serve warm or at room temperature.
How To Serve Vegetarian Garlic Stuffed Mushrooms
These stuffed mushrooms can be served as an appetizer at a party or as a side dish during dinner. They pair well with fresh salad or grilled vegetables and can be made ahead of time and heated before serving.
How To Store Vegetarian Garlic Stuffed Mushrooms
To store leftover stuffed mushrooms, place them in an airtight container in the refrigerator. They can last for about 3 to 4 days. To reheat, simply place them in the oven at 180C/350F for a few minutes until warmed through.
Tips To Make Vegetarian Garlic Stuffed Mushrooms
- Use fresh herbs for better flavor.
- Feel free to add cheese to the filling for extra creaminess.
- Make sure not to overcook the mushrooms in the oven to keep them from getting soggy.
Variation
You can try adding chopped spinach or bell peppers to the filling for extra nutrients and flavor. If you like a bit of heat, consider adding a pinch of red pepper flakes!
FAQs
1. Can I use other types of mushrooms?
Yes, you can use other varieties like cremini, portobello, or shiitake mushrooms. Just adjust the filling amount based on the size of the mushrooms.
2. Can I make these stuffed mushrooms ahead of time?
Absolutely! You can prepare the stuffed mushrooms a few hours in advance and keep them in the fridge until you’re ready to bake them.
3. Are these mushrooms gluten-free?
If you use gluten-free breadcrumbs, then yes, these stuffed mushrooms can be gluten-free.
Enjoy making your Vegetarian Garlic Stuffed Mushrooms! They are sure to impress!
Vegetarian Garlic Stuffed Mushrooms
Ingredients
Mushroom Caps
- 300 g button mushrooms
Filling
- 3 tbsp olive oil divided into 1 tbsp for coating and 2 tbsp for sautéing
- ½ cup panko breadcrumbs
- 3 large garlic cloves, minced
- 1 tbsp finely chopped parsley
- ½ tbsp fresh thyme leaves, chopped or 1/4 tsp dried thyme
- 2 to 3 pinches salt to taste
- Black pepper to taste
Instructions
Preparation
- Preheat your oven to 180C/350F.
- Carefully break the stalks off the mushrooms, making sure to keep the caps intact.
- Place the caps in a baking dish or tray. Drizzle with 1 tbsp of olive oil and toss to coat. Spread the mushrooms out with the cup side facing up.
- Finely chop the stalks of the mushrooms.
Cooking
- Heat 1 tbsp of olive oil in a frying pan over medium-high heat.
- Add the chopped mushroom stalks and minced garlic to the pan. Sauté for 1 1/2 to 2 minutes until softened.
- Add the panko breadcrumbs to the pan and sauté for 1 to 2 minutes until they turn a light golden color.
- Remove the pan from the heat and mix in salt, pepper, parsley, and thyme leaves.
Assembly
- Using a teaspoon, spoon the filling into each mushroom cap. Don’t worry about spilling—it’s all part of the fun!
- Drizzle the remaining 1 tbsp of olive oil over the stuffed mushrooms.
- Bake them for about 10 minutes, or until they are softened but still hold their shape.
- Serve warm or at room temperature.
