Surprise! See, I do make things without cheese, meat, potatoes or bacon! These cute little Vegetarian Garlic Stuffed Mushrooms are easy and so fast to prepare. Warm, juicy mushrooms stuffed with crunchy golden, salty panko infused with grated garlic flavour.
Mushrooms were made for stuffing for all sorts of purposes – bite size to pass around at gatherings like this recipe, and large ones are ideal for using to bake eggs!
“These little babies look fiddly, but they aren’t at all. They take just 10 minutes to pop a whole tray of them into the oven.”
It dawned on me recently that the homepage of my blog was very “yellow” and “red”. I mentioned this to my mother and she instantly said, “Yes, it is. Because most of your recipes have cheese, carbs and meat in them. That’s so typical of you.” The way she said it was that tone of voice that implied “DUH. Didn’t you know?”
I scrolled back over the last couple of months and was pretty shocked to realise how much of my recipes are dominated by cheese, bread/noodles/rice/potatoes, chicken and bacon. Even the (few) salads I posted had cheese or carbs of some form in them!
You must think that this is how I live. On cheese, meat and carbs.
So I thought I had better post a vegetarian cheese free dish. I really did aim to get inspired to make something that was also carb free, but I just resist sharing these cute little Panko and Herb Stuffed Mushrooms. Aren’t they adorable? I know they look fiddly, but I promise they aren’t at all. I don’t do fiddly, remember?
“These are a great light lunch or side. But they’re also great as an appetiser you can pass around at a party because you can pop the whole mushroom in your mouth.”
These babies are the perfect size for popping straight into your mouth so they would even make a great appetiser you can pass around at a party. When you bite into them, the warm juicy mushroom bursts and mixes in with the golden crunchy, salty panko. They are just divine. These are the kind of bites that could turn a carnivore into a vegetarian.
Now if you’ll excuse me, I need to continue demolishing this entire plate. This is my lunch. Oomph, I am going to be so full.
Mushrooms, mushrooms, mushrooms…
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A Creamy Mushroom Sauce you’ll want to put on everything!
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Browse all Mushroom Recipes
And specifically, some great recipes for BIG mushrooms!
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Vegetarian Garlic Stuffed Mushrooms
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
Instructions
- Preheat oven to 180C/350F.
- Break the stalks off the mushrooms, being careful to keep the caps in one piece.
- Pile the caps into a baking dish or tray. Drizzle over 1 tbsp olive oil and toss to coat. Spread the mushrooms out on the tray, cup side up.
- Finely chop the stalks.
- Heat 1 tbsp olive oil in a fry pan over medium high heat.
- Add the mushroom stalks and garlic and sauté for 1 1/2 to 2 minutes until softened.
- Add the panko bread crumbs and sauté for 1 to 2 minutes until it becomes a light golden colour.
- Remove pan from heat and toss through salt, pepper, parsley and thyme leaves.
- Use a teaspoon to spoon panko filling into each mushroom cup. Don't worry about spillage! Just pile the filling into each cup as well as you can.
- Drizzle over remaining 1 tbsp of olive oil and bake for approximately 10 minutes, or until the mushrooms are softened (but not soft. They will go soggy and lose their shape).
- Serve warm or at room temperature.
Recipe Notes:
Nutrition Information:
Made these to go with Christmas dinner. Made the stuffing ahead of time. So easy to make and I cooked them in the air fryer in a foil tray and they came out perfect! Nice and crispy on the top. Another success. Makes me look like I can cook. To top it off I was given your beautiful recipe book as a Christmas present. It’s a joy to read! Thanks again!
Cooked it tonight, was very popular with my vegetarian family members! Very easy to make. 5 stars.
Hi Nagi Could you add a little red or white wine to the bread mixture?
Hi Anita, I fear you may result in watery mushrooms if you do that & you won’t get that crunchy crumb on top 🙂 N x
I have plenty of mushrooms coming up, so this one is on tonight. The other one is the magic broccoli. Now they may have a sprinkle of cheese and a touch of carb but that is what makes life worth while. Have cooked dozens of your recipes, but never commented. I think you shave a little off your times 🙂 but I cook more things from your site than any other and that is saying something. 6 children all married and 20 grandchildren, we eat a lot of things. I congratulate you on recipetineats.
I have plenty of mushrooms coming up, so this one is on tonight. The other one is the magic broccoli. Now they may have a sprinkle of cheese and a touch of carb but that is what life worth while. Have cooked dozens of your recipes, but never commented. I think you shave a little off your times 🙂 but I cook more things of your site than any other and that is saying something. 6 children all married and 20 grandchildren, we eat a lot of things.
Absolutely delicious!! I have tried several different stuffed mushroom recipes, this was the first one that was a success!!!! I did sprinkle some shredded parmesan on top…my guests all raved about them
Love this idea, Nagi! I’m trying to get more veggo dishes into mine and my husband’s meat-i-ful diet. Do you think this would work using those massive (portobello?) mushrooms, to serve as the main with a side salad?
Oooh YES! I need to share a stuffed portobello mushroom recipe soon! N xx
These were absolutely delicious! I made them for my (not so vegan) family party and they were a huge hit! Frying the filling before baking in the oven was such a great idea, making them super crispy and really bringing out the flavors! I’m definitely going to be making these again very soon! Thank you!
Fantastic to hear! 🙌🏻 So pleased you enjoyed it Marisa! N xx
The girls helped make these for our NYE party! Our youngest loooooves them. Which is surprising because we thought she would prefer our usual cream cheese & crab stuffed mushrooms. Good recipe Nagi! You’re wonderful! Thank you for supplying most of our NYE appetizers.
What?? Oh my gosh, you made these too?? I’m so honoured!!!! 🙂 N x
Looks yummy! I always crave mushroom dishes when it’s fall.
I have also made vegan stuffed mushrooms. I filled the mushroom caps with onion and buckwheat mixture and Instead of thyme is spiced them with fresh rosemary.
Here’s the link for my version (scroll down to see the recipe in English)
http://maikinmokomin.blogspot.fi/2014/09/rosmariinin-tuoksuinen-keittio.html
Thanks Maikki! I just popped over to your blog – I love your mushrooms! Love that you’ve used buckwheat – healthier than panko, that’s for sure!!
These look delicious! I make a sausage and mascarpone stuffed mushroom (totally also have a crush on meats, cheese and all things good) – but I love that these are a lighter stuffed mushroom! Can’t wait to give these a try.
Oooh….seriously? You’ve taken stuffed mushrooms to a new level! I’m popping over to check it out right now!
Yes! Little bit-sized foods are the BEST! I’m a big fan of mushrooms, through some breading in there and I’m hooked! I’ll be traveling down to my parents in about a week – they’re always entertaining guest and this would be PERFECT to pass around!
Thanks Kathleen!! I agree, bite size food in pretty much any form is irresistible!
These are wonderful.
Nagi there is nothing wrong with your recipe choices. I love meat,cheese and I have never met a carb I didn’t enjoy.
You keep posting your recipes and I will keep eating the results and give feedback. I consider myself a food authority.
I have the body to prove it too.
Thanks again for a truly tasty blog.
Sandi
Hi Sandi, thanks so much for your sweet comments!! Comments like this make my day 🙂 And I have the body to prove that I eat the results of my labour 🙂
These would be wonderful to serve as a little ‘amuse bouche’ before a dinner party. I love that they would be so easy to throw together.
P.S. Don’t worry about your blog food preferences … I hadn’t noticed a thing! In fact without fail every time I pay you a visit I admire your recipes and photos!
Thanks Helen!! To be honest, I don’t think about it much. I just cook what I feel like eating!!!
Oh man, mushroom lover right here!!! These babies are EPIC! Stuff anything in a mushroom and I’m a happy camper, as they say. I’m pretty sure I could eat that entire batch myself, and really, why not? Nothing bad here! I just love stuffed mushrooms. Perfect crispy little bites! Pinning!
Thanks Meggan!! Actually I was on your site yesterday and noticed you had some fab stuffed mushrooms too! Artichoke ones? Much fancier than these! 🙂
I must try these! I love mushrooms so stuffed mushrooms are like (!!!YES). Great recipe! Pinned!
Glad these appeal Sarah!!