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Home » Meals » Appetizers » Mozzarella Stuffed Mushrooms

Mozzarella Stuffed Mushrooms

September 28, 2021Leave a Comment

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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!

Mozzarella Stuffed Mushrooms ~ A classic appetizer! These cheese stuffed mushrooms are easy to make and great for holiday entertaining!

Table of Contents

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  • Ingredients for Mozzarella Stuffed Mushrooms
  • How to Make Mozzarella Stuffed Mushrooms
  • Can I Make Stuffed Mushrooms in Advance?
  • More Appetizer Recipes You’ll Love!
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  • Mozzarella Stuffed Mushrooms
    • Ingredients
    • Instructions
    • Nutrition

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.

Mozzarella Stuffed Mushrooms ~ A classic appetizer! These cheese stuffed mushrooms are easy to make and great for holiday entertaining!

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

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Mozzarella Stuffed Mushrooms ~ A classic appetizer! These cheese stuffed mushrooms are easy to make and great for holiday entertaining!

Mozzarella Stuffed Mushrooms ~ A classic appetizer! These cheese stuffed mushrooms are easy to make and great for holiday entertaining!

Mozzarella Stuffed Mushrooms

A classic appetizer! These cheese stuffed mushrooms are easy to make and great for holiday entertaining!
5 from 6 votes
Print Pin Rate
Course: Appetizer
Cuisine: American, Italian
Keyword: 30 minutes or less, Christmas, make-ahead, quick and easy, Thanksgiving, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 12
Calories: 55kcal
Author: Holly Gray
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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.

Nutrition

Calories: 55kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 129mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Appetizers, Appetizers, Vegan, Vegetarian Tagged With: appetizers, gluten-free, holiday, vegan, vegetarian

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