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Home » Recipes » All Recipes

Vegetable Stuffed Mushrooms

Published: Jan 16, 2020 · Modified: May 13, 2024 by Sarah Baumeister · This post may contain affiliate links · 1 Comment

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vegetable stuffed mushrooms on a baking sheet.

I LOVE stuffed mushrooms. My Pizza Stuffed Mushrooms are still one of my favorite (and most re-pinned) recipes that I have shared here. And Jalapeno Stuffed Mushrooms have just the right amount of spice. Boursin Stuffed Mushrooms are easy and cheesy. There is so much versatility with stuffed mushrooms that I feel like I will never get bored with coming up with new combinations to fill them with.

The recipe I am sharing today, however, is not new. This Vegetable Stuffed Mushroom is something that my mom has been making for years. Originally, she found it in a Pampered Chef cookbook. Over the years we just make it by memory, using the amounts of each ingredient that we think is best!

angled shot of stuffed mushrooms on a baking sheet.

Stuffed mushrooms are a great appetizer for parties. They look a little fancier than many traditional offerings, but truly don't take much work. They are pretty inexpensive, too! This recipe creates around 30 mushrooms. That may seem like a lot, but trust me, they go fast! Each one can easily be popped in your mouth for a single bite, and that's part of what makes them a great finger food!

detailed view of veggie mushrooms on parchment lined baking sheet.

I used my food processor to chop up the vegetables, and I highly recommend that method if you have one. It made the prep time extremely short, and less messy. It also ensured all of the veggies were uniform in size, which helps with even cooking. If you don't have one-- don't fret! You will just have to spend a little extra time in the prep stage, ensuring everything is small and uniform. I only used the processor for the carrots and broccoli, not the green onions. I like being able to see the slightly bigger rings of onions, totally a preference thing!

The ingredients here are simple: broccoli and green onions, carrots, butter, shredded cheese, bread crumbs, and salt. And mushrooms of course! These little gems also make a great side dish for a weeknight meal.

stuffed vegetable mushrooms featured

Vegetable Stuffed Mushrooms

Sarah Baumeister
Vegetable stuffed mushrooms are a classic--here's my take on them. Lots of veggies, a little cheese, and some butter to hold everything together!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Course Appetizer, Side Dish
Cuisine American
Servings 30 mushrooms
Calories 31 kcal

Equipment

  • Food processor

Ingredients
  

  • 30 button or cremini mushrooms stems removed
  • ¾ cup carrots very finely chopped
  • ¾ cup broccoli very finely chopped
  • ¼ cup green onions chopped
  • ¼ cup butter melted
  • ¼ cup bread crumbs
  • ½ cup shredded Monetery Jack cheese
  • 1 tsp. salt

Instructions
 

  • Preheat oven to 375 degrees.
  • Remove stems and place mushrooms on baking sheet or in large baking dish.
  • In food processor, finely dice broccoli and carrots until you have about ¾ a cup of each and the texture resembles around the size of rice or quinoa.
  • In a large mixing bowl, add your veggies along with chopped green onions. Add cheese, bread crumbs, melted butter, and salt. Stir to combine. Taste to see if you need to add more salt.
  • I find that my hands work best for stuffing the mushrooms, but you could also use a small spoon. Stuff until they have a nice sized mound on top.
  • Place in oven and bake for 25 minutes.

Nutrition

Calories: 31kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 98mgPotassium: 113mgFiber: 0.3gSugar: 1gVitamin A: 619IUVitamin C: 2mgCalcium: 23mgIron: 0.2mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. TRINITY

    January 17, 2020 at 10:39 pm

    5 stars
    yumm yumm yumm! love mushrooms. Going to have to make these!

    Reply
5 from 2 votes (1 rating without comment)

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Hi, I'm Sarah!

I am a wife, mother, and believer. I have been cooking since I can remember and love sharing recipes with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, anything and everything delicious.

About Sarah

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