Vegetarian Stuffed Mushrooms

Few appetizers are as popular and easy to make as stuffed mushrooms, and they make a delicious meat alternative!

Serves: 6Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 1 lb. Cremini (baby bella) mushrooms (caps approximately 1½" across)
  • 3 Tbsp. butter
  • ½ cup minced onion
  • ¾ cup breadcrumbs
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. dried thyme
  • ¼ cup half-and-half
  • ¼ cup grated Parmesan cheese
  • ½ cup chopped fresh parsley


  • Turn on oven broiler. Clean the mushrooms and gently pull the stem from each cap, setting the caps aside. Chop the mushroom stems and set aside. Heat butter in a skillet over medium heat. Add onion and cook for 2 minutes, until translucent. Add mushroom stems, and cook 2–3 minutes more. Stir in breadcrumbs, salt, pepper, thyme; cook 1 minute more. Remove from heat and stir in cream, grated cheese, and parsley.
  • Using a small spoon, fill each mushroom cap with the mushroom mixture. Place the filled mushrooms on a baking sheet and put under the preheated oven broiler for 5 to 7 minutes, until the tops are browned and the caps have softened and become juicy. Serve hot or warm.