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Add these vegetarian stuffed mushrooms to your party appetizer lineup. Pair them with a Pinot Noir and your gathering is deliciously off to the races.
Happy Thanksgiving week! I honestly still can’t believe it’s tomorrow. Where did November go?! Luckily, Thanksgiving is one of the least stressful holidays of the bunch. As long as you’ve got some good food and loved ones around, you’re pretty much all set. Plus, I love getting to cook with my Mama all day… especially our family’s famous vegetarian stuffed mushrooms!
And of course, the best reward for cooking something delicious is a great class of wine, right?! I recently discovered Sonoma-Cutrer wines, specifically their Russian River Pinot Noir, and now I’m hooked! Seriously, we shot this around 12pm and it took all my willpower not to drink a full glass until the sun went down. 
Apparently I loved the pinot for good reason, though. Turns out, Sonoma-Cutrer has a separate “Pinot Barn” which allows them to have a really artisanal, hand-crafted approach to that particular varietal, my favorite red. But the best part? You can order their wines ONLINE. Add to your cart and they’ll deliver to your door. Yes please! And they are readily available in stores around the country, click here to search your area.
I found their Pinot to be extremely smooth, which goes perfectly with these vegetarian stuffed mushrooms. Because they don’t have any meat in them, they’re actually pretty light, so you wouldn’t want to pair it with anything too overwhelming. This Pinot has those black cherry and blackberry notes that we all love in a Pinot, but it’s also really balanced with a nice brightness. The perfect Thanksgiving wine.
Bonus: these stuffed mushrooms also transport really easily! Just take them out of the oven slightly undercooked, and pop them in a pyrex. When you get to your location, heat them up for 5 minutes and then serve them right away. So easy!
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Delicious Vegetarian Appetizer: Stuffed Mushrooms
- Total Time: 35 minutes
- Yield: Serves 8
- Diet: Vegetarian
Description
A festive vegetarian appetizer, these savory stuffed mushrooms are the perfect party starter. Pair with a Pinot Noir for an elegant touch.
Ingredients
- 2 cartons small white mushrooms
- 2 cloves garlic
- 1/4 cup chopped parsley
- 1/2 cup breadcrumbs
- 1/4 cup parmesan
- 2 tbsp romano cheese
- 2 tbsp pine nuts
- 1/4 cup olive oil
- salt and pepper
Instructions
- Clean the mushrooms with a wet paper towel and twist to separate the caps from the stems.
- Place the mushroom caps on a cookie sheet.
- Put the stems in a food processor and coarsely chop them.
- Mince the garlic cloves.
- Heat 1 teaspoon of olive oil in a sauté pan over medium heat. Add the garlic and chopped stems.
- Roughly chop the parsley by hand or in a food processor.
- Once the mushrooms start to release moisture (around 2 minutes), add the parsley to the pan.
- Add the pine nuts and breadcrumbs a few tablespoons at a time, adding more olive oil to keep the mixture moist. Continue until moist, but not too wet or dry. Turn the heat off.
- After a few minutes of cooling, add parmesan and romano cheese. Stir to incorporate.
- Preheat the oven to 350°F (177°C).
- Add a small spoonful of filling to each mushroom cap, adding more as needed.
- Place the filled mushrooms on a lined cookie sheet and bake for 20 minutes, or until fork tender.
Notes
- For easier cleaning, use a mushroom brush to remove any dirt before separating the caps and stems.
- If you don’t have pine nuts, substitute with toasted walnuts or slivered almonds for a similar nutty flavor.
- To prevent soggy mushrooms, ensure the stuffing isn’t too wet; adjust the amount of breadcrumbs or olive oil as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 100
- Sugar: 2
- Sodium: 200
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 4
- Carbohydrates: 10
- Fiber: 2
- Protein: 4
- Cholesterol: 10
Frequently Asked Questions
What type of mushrooms should I use for the stuffed mushrooms?
For this recipe, large, firm mushrooms like cremini or portobello work best as they provide ample space for stuffing.
What can I use as a filling for the stuffed mushrooms?
The filling can include ingredients like cream cheese, breadcrumbs, and herbs, allowing you to customize the flavor to your liking.
How should I prepare the mushrooms before stuffing them?
Begin by gently cleaning the mushrooms with a damp cloth and then remove the stems to create space for the filling.
