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Vegetarian Stuffed Mushroom Recipe

Stuffed Mushrooms, Hold the Meat

If you're looking to expand your entertaining repertoire, you can do no better than stuffed mushrooms. Classic and crowd-pleasing, this finger food can even be easily prepped in advance.

While many recipes are bolstered with sausage or bacon, mushrooms are meaty and satisfying enough on their own, so I prefer to make them vegetarian-friendly when making them for a party.

This recipe gets the bulk of its filling from greens (spinach and arugula), but it's not too virtuous-tasting. Savory-sweet sun-dried tomatoes, nutty pine nuts, and sharp red onion pack in ample flavor for a bite that'll please everyone from vegans to the bacon-addicted.

Stuffed Mushrooms With Arugula, Walnuts, and Sun-Dried Tomatoes

From Straight From the Earth: Irresistible Vegan Recipes For Everyone by Myra Goodman and Marea Goodman

Stuffed Mushrooms with Arugula, Walnuts, and Sun-Dried Tomatoes


  1. 3 tablespoons olive oil
    1/3 cup (35 grams) red onion, finely diced
    2 tablespoons garlic, finely chopped
    4 cups (120 grams) baby spinach, finely chopped and packed
    1/2 cup (55 grams) walnuts, toasted and finely chopped
    1/2 cup (60 grams) oil-packed sun-dried tomatoes, drained and finely chopped
    2 cups (100 grams) arugula, finely chopped and packed
    1/2 cup plus 2 tablespoons (15 grams) flat-leaf parsley, finely chopped and packed
    1/2 cup (40 grams) panko bread crumbs
    1 tablespoon plus 1 teaspoon balsamic vinegar
    1/2 teaspoon salt
    1/4 teaspoon black pepper, freshly ground
    1 1/2 pounds (680 grams) cremini mushrooms, 2 to 2 1/2 inches in diameter, stemmed
    1 tablespoon plus 2 teaspoons pine nuts


  1. Position a rack in the middle of the oven and preheat it to 375°F. Lightly oil a rimmed baking sheet and set aside.
  2. Warm the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring frequently, until the mixture softens and turns fragrant, about 5 minutes.
  3. Reduce the heat to medium-low and add the spinach, walnuts, and tomatoes. Sauté for another 2 minutes, or until the spinach wilts.
  4. Add the arugula, 1/3 cup of the parsley, and the panko, and stir to combine. Turn off the heat. Add the vinegar, salt, and pepper.
  5. To stuff the mushrooms, place them on the prepared baking sheet, tops down. Fill each mushroom cavity with about 1 tablespoon of the filling, or however much it can hold. Place a few pine nuts on top of each mushroom.
  6. Bake the mushrooms for 20 to 25 minutes, or until they are tender when pierced with a knife. Remove the baking sheet from the oven and let the mushrooms cool for 5 minutes. Garnish with the remaining 2 tablespoons of the parsley and let cool for at least 3 minutes. Serve immediately or at room temperature.


Calories per serving

Image Source: POPSUGAR Photography / Nicole Perry
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