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Close up of baked vegetarian stuffed mushrooms.
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5 from 4 votes

Vegetarian Stuffed Mushrooms

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American, Gluten Free, Low Carb, Vegetarian
Servings: 6 servings
Calories: 248kcal
Author: Lauren Harris

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.
*Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 6g | Protein: 9g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 340mg | Potassium: 364mg | Fiber: 1g | Sugar: 3g | Vitamin A: 676IU | Vitamin C: 2mg | Calcium: 145mg | Iron: 1mg