Vegetarian Stuffed Mushrooms are a great appetizer idea for the holidays. Your guests will love this easy-to-make, elegant starter recipe as they are incredibly flavorful thanks to the combination of tangy blue cheese, crunchy walnuts, and herbaceous chives combined with umami mushrooms. This recipe is naturally gluten free and low carb, as well.
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Vegetarian Stuffed Mushrooms are a warm, comforting appetizer or snack perfect for holidays like Thanksgiving and Christmas, or any other type of party or celebration.
There are made by filling hollowed out mushroom caps with cream cheese, blue cheese, walnuts, and chives giving them a creamy, tangy flavor with nutty, herbaceous notes in every bite.
You can serve them alone, or with other vegetarian appetizers like Cucumber Tea Sandwiches and Savory Gruyere Cheese Puffs with Raspberry Sauce.
Why This Recipe Works
Stuffed Mushrooms are a quick, easy recipe to make. They require just 6 ingredients and about 30 minutes to prepare.
They are a beautiful appetizer or snack to serve for the holidays, parties, football games, and other special celebrations.
This is a very versatile recipe. Some other vegetarian filling options you can choose are caramelized onion with parmesan cheese or sun-dried tomatoes, cream cheese and Italian herbs!
There are not only vegetarian, but gluten free, low carb and suitable for those following a keto diet, as well.
Step-By-Step Instructions
Ingredients
- 16 ounces white mushrooms (cleaned): try to use mushrooms all of the same size so that they bake evenly.
- 8 ounces cream cheese (room temperature)
- 4 ounces blue cheese
- 1/4 cup walnuts (chopped)
- 1 tablespoon fresh chives (minced)
- 1/2 teaspoon pepper
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set the cream cheese out at least an hour ahead of time to allow it to come to room temperature.
Clean the mushrooms, chop the walnuts, and mince the chives.
Preheat your oven to 350°F.
Prepare a baking sheet with parchment paper, a silicone mat, or lightly spray with cooking oil. Set aside.
Create!
Mix together the cream cheese, blue cheese, walnuts, chives, and pepper until smooth.
Remove the mushroom stem and place them bottom-side up on the prepared tray. Bake for 3 to 4 minutes, or until slightly softened.
Chef’s Tip: you can prepare the stuffed mushrooms ahead of time and just bake once. You will need to bake them a few minutes longer.
Carefully flip the mushrooms over and pay dry any moisture that may have formed inside. Fill the hollowed out portion of each mushroom with the cream cheese mixture.
Bake for 10-15 minutes longer, or until the mushrooms are fork-tender and the cheese is bubbling.
Present!
Sprinkle with additional fresh chives and serve warm.
Tips and Techniques
- Be sure to set the cream cheese out at least an hour ahead of time to allow it time to come to room temperature.
- You can prepare the stuffed mushrooms ahead of time and just bake once. You will need to bake them a few minutes longer.
- Try other vegetarian fillings such as caramelized onion with parmesan cheese and sun-dried tomatoes and cream cheese with Italian herbs.
- Store leftovers in an airtight container in the refrigerator. Consume within 5 days.
FAQ’s
How Do You Clean Mushrooms?
Clean mushrooms by wiping them gently with a dry paper towel. If you choose to use water, be sure the mushrooms are thoroughly dried before using them.
Can You Freeze Stuffed Mushrooms?
Yes, you can freeze stuffed mushrooms before baking them. Prepare the mushrooms, then set on a parchment paper-lined baking sheet. Place in the freezer. Once frozen, transfer the mushrooms to an airtight container or freezer bag, Store up to 3 months. Cook from frozen, adding a few more minutes to the total cook time.
More Vegetarian Appetizer Recipes
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Vegetarian Stuffed Mushrooms
Ingredients
- 8 ounces cream cheese (room temperature)
- 4 ounces blue cheese
- 1/4 cup walnuts (chopped)
- 1 tablespoon fresh chives (minced)
- 1/2 teaspoon pepper
- 16 ounces white mushrooms (cleaned)
Instructions
- Preheat oven to 350°F.
- Prepare a baking sheet with parchment paper, a silicone mat, or lightly spray with cooking oil. Set aside.
- Mix together the cream cheese, blue cheese, walnuts, chives, and pepper until smooth.8 ounces cream cheese, 4 ounces blue cheese, 1/4 cup walnuts, 1 tablespoon fresh chives, 1/2 teaspoon pepper
- Remove the mushroom stem and place them bottom-side up on the prepared tray. Bake for 3 to 4 minutes, or until slightly softened.16 ounces white mushrooms
- Carefully flip the mushrooms over and pay dry any moisture that may have formed inside. Fill the hollowed out portion of each mushroom with the cream cheese mixture.
- Bake for 10 to 15 minutes longer, or until the mushrooms are fork-tender and cheese is bubbling.
- Sprinkle with additional fresh chives and serve warm.
Notes
Tips and Techniques
- Be sure to set the cream cheese out at least an hour ahead of time to allow it time to come to room temperature.
- You can prepare the stuffed mushrooms ahead of time and just bake once. You will need to bake them a few minutes longer.
- Try other vegetarian fillings such as caramelized onion with parmesan cheese and sun-dried tomatoes and cream cheese with Italian herbs.
- Store leftovers in an airtight container in the refrigerator. Consume within 5 days.
Karlie says
My hubby and I LOVE mushrooms so I had to make this — the combo of walnuts, chives, and blue cheese is so perfect!
MacKenzie says
I made these for a recent family gathering. They turned out perfect and everyone wanted more. I cannot wait to make them again.
Alison Corey says
These Vegetarian Stuffed Mushrooms sound like the perfect appetizer for the holidays! I love the idea of combining tangy blue cheese, crunchy walnuts, and herbaceous chives with the umami richness of mushrooms.
Janie says
Made these stuffed mushrooms for friendsgiving. They totally devoured it and requested that I make these again next year! I’m saving the recipe for sure!
Sara Welch says
Enjoyed this for dinner last night and it was a savory success! Light yet hearty, and hands down delicious; easily, a new favorite recipe!