Go Back

Vegetarian Stuffed Mushrooms

Helen T. Patterson
Savory mushrooms filled with a mix of chickpeas, walnuts, and herbs, topped with melted cheese.
These easy-to-make stuffed mushrooms are high in plant-based protein, fiber, and healthy fats, making them a nutritious, satisfying snack or appetizer.
Perfect for weeknight meals, gatherings, or make-ahead prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine Plant-Based, Vegetarian
Servings 6

Equipment

  • 1 Baking tray (aluminum, large)
  • 1 Small saucepan
  • 1 mixing bowl
  • Cooking spray
  • Measuring Cups and Spoons
  • Fork for mashing

Ingredients
  

  • 18 medium mushrooms stems removed and diced
  • 2 tablespoons olive oil
  • ¼ cup onion finely minced
  • 2 garlic cloves minced
  • ½ cup walnuts chopped
  • 4 sprigs fresh thyme chopped
  • ½ cup chickpeas
  • ½ cup Parmesan cheese divided
  • 1 tablespoon parsley chopped
  • 2 teaspoons balsamic vinegar
  • ¼ teaspoon salt plus extra for mushrooms
  • ¼ teaspoon black pepper
  • Cooking spray for mushrooms

Instructions
 

  • Preheat the Oven: Set your oven to 400°F (200°C) and place a baking tray inside to warm while you prepare the mushrooms.
    Preheating the tray ensures the mushrooms start cooking immediately when placed, giving them a nicely roasted bottom and preventing sogginess.
  • Prepare the Filling: In a small saucepan over medium heat, warm 2 tablespoons of olive oil.
    Add the minced onions, diced mushroom stems, and garlic.
    Sauté for about 5 minutes until the onions are soft and the mixture becomes fragrant.
    Stir in the chopped walnuts and thyme, cooking for an additional minute to lightly toast the nuts.
    Remove from heat and allow the mixture to cool slightly.
  • Mash the Chickpea Base: In a mixing bowl, combine the chickpeas, ¼ cup of Parmesan cheese, chopped parsley, balsamic vinegar, salt, and black pepper.
    Using a fork, mash the chickpeas until you achieve a smooth, paste-like texture.
    Fold the walnut-onion mixture into the chickpea base, mixing thoroughly so all ingredients are evenly distributed.
  • Prepare the Mushrooms: Carefully remove the preheated baking tray from the oven.
    Arrange the mushroom caps on the tray with the hollow side facing up.
    Lightly spray them with cooking spray and sprinkle with a pinch of salt to enhance their natural flavor.
  • Stuff the Mushrooms: Using a spoon, generously fill each mushroom cap with the chickpea-walnut mixture.
    Sprinkle the remaining Parmesan cheese evenly over the stuffed mushrooms to create a golden, cheesy topping once baked.
  • Bake Until Golden: Place the tray in the preheated oven and bake for approximately 15 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden.
    Rotate the tray halfway through for even cooking if needed.
  • Serve and Enjoy: Remove the mushrooms from the oven and let them cool for a couple of minutes before serving.
    These stuffed mushrooms are best enjoyed warm as an appetizer, snack, or party finger food.

Notes

  • Use medium-sized mushrooms for uniform baking and easier stuffing.
  • Lightly spraying the mushrooms with cooking oil prevents sogginess and enhances browning.
  • Toasting the walnuts briefly in the pan intensifies their flavor.
  • For a vegan version, replace Parmesan cheese with nutritional yeast or a vegan cheese alternative.
  • This recipe works well for make-ahead prep; stuff the mushrooms and refrigerate until ready to bake.
  • Adjust seasoning to taste; a pinch more salt or pepper can enhance the overall flavor.