Mozzarella Stuffed Mushrooms ~
A classic appetizer filled with two types of dairy-free cheeses, onion, and fresh herbs.
Cheese stuffed mushrooms are easy to make and great for holiday entertaining!
Ingredients for Mozzarella Stuffed Mushrooms
- 12 cremini mushrooms
- 1/4 cup yellow onion
- 2 teaspoons olive oil
- 1 tablespoon parsley, chopped + additional for garnish
- 1 1/2 teaspoons fresh basil, finely chopped
- 1/3 cup sherry wine
- 1 cup vegan mozzarella cheese, shredded
- 1/4 cup vegan Parmesan cheese, shredded
How to Make Mozzarella Stuffed Mushrooms
STEP ONE: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
STEP TWO: Remove stems from the mushrooms; finely chop the stems and set them aside. Next, gently scrape out the insides of the mushrooms and set them aside.
STEP THREE: Into a large skillet over medium heat, add the oil. When the oil is hot, add chopped mushroom stems and onion. Cook for 3 minutes, until vegetables are softened.
STEP FOUR: Stir in parsley, basil, and sherry. Simmer for 3-5 minutes, until the liquid is absorbed. Remove from heat and allow to cook for 5 minutes.
STEP FIVE: Stir in the cheeses.
STEP SIX: Generously fill each of the mushroom caps and set at least 1-inch apart on the baking sheet.
STEP SEVEN: Bake for 12 minutes, or until the cheese is melted.
Can I Make Stuffed Mushrooms in Advance?
Yes! The filling can be made and stuffed into the mushrooms ahead of time and stored in the refrigerator.
When you’re ready to bake, set the stuffed mushrooms out at room temperature for at least 30 minutes then follow the directions for baking.
More Appetizer Recipes You’ll Love!
- Vegan Sausage and Cheddar Stuffing Balls
- Vegan Stuffed Mushroom Dip
- Spinach Mashed Potato Stuffed Mushrooms
- Vegan Sausage and Cheddar Stuffed Mini Peppers
- Spinach Parmesan Balls
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Mozzarella Stuffed Mushrooms
Ingredients
- 12 cremini mushrooms
- 1/4 cup yellow onion
- 2 teaspoons olive oil
- 1 tablespoon parsley chopped + additional for garnish
- 1 1/2 teaspoons fresh basil finely chopped
- 1/3 cup sherry wine
- 1 cup vegan mozzarella cheese shredded
- 1/4 cup vegan Parmesan cheese shredded
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Remove stems from the mushrooms; finely chop the stems and set them aside. Next, gently scrape out the insides of the mushrooms and set them aside.
- Into a large skillet over medium heat, add the oil. When the oil is hot, add chopped mushroom stems and onion. Cook for 3 minutes, until vegetables are softened.
- Stir in parsley, basil, and sherry. Simmer for 3-5 minutes, until the liquid is absorbed. Remove from heat and allow to cook for 5 minutes.
- Stir in the cheeses.
- Generously fill each of the mushroom caps and set at least 1-inch apart on the baking sheet.
- Bake for 12 minutes, or until the cheese is melted.
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