Cheesy Garlic Vegetarian Stuffed Mushrooms Recipe – Easy Low Carb & Keto Friendly Dinner, Appetizer or Side Dish with ideas for healthy stuffing ingredients.
Vegetarian Stuffed Mushrooms Recipe
Mushrooms would probably have to be my favourite vegetable. I enjoy them in any form, so these vegetarian stuffed mushrooms which are filled with mushrooms and a cheesy garlic combination are a dream dish.
I chose to use button or cup mushrooms and it’s really easy to snap off the stems. Then, it’s just a matter of finely chopping them up, along with as much onion and garlic as you like.
Fry the mushroom filling in a generous knob of butter or coconut oil, until golden and fragrant. It’s a good idea to add salt, pepper, oregano or any other seasoning of choice into your frying vegetables.
Instead of breadcrumbs, I’ve opted for a couple of tablespoons of parmesan to help bind the filling together. Note that if you’re strictly vegetarian or serving this to someone who is, make sure that the parmesan you’re using is vegetarian friendly – as it can often contain animal rennet.
If you struggle to find a vegetarian friendly parmesan, then just use any finely grated cheese of choice. Or, you could even include feta instead which also has that lovely salty flavour.
Fill each mushroom cup, gently, with about a teaspoon of the filling. You can then top the filled mushrooms with more parmesan, feta or your cheese of choice.
The mushrooms need about 20 to 25 minutes to cook and then you have wonderfully cheesy, garlic vegetarian stuffed mushrooms.
Cheesy Garlic Vegetarian Stuffed Mushrooms Recipe
- 500g/1.1lbs Button/Cup Mushrooms
- 3-4 Garlic Cloves, peeled and diced
- 1/2 to 1 Onion, peeled and diced
- Salt & Pepper, to taste
- Oregano
- 2-3 Tablespoons Finely Grated Parmesan
- Grated Cheese
- Butter or Coconut Oil, for frying
- Preheat the oven to 180C/350F and line a baking tray with well greased baking paper.
- Snap the stems off of the mushrooms and finely chop.
- Melt butter or coconut oil in a frying pan.
- When hot, add the chopped mushrooms, garlic and onion.
- Top with salt, pepper, oregano and any seasoning to taste.
- Cook until golden and fragrant, adding more butter or coconut oil when needed.
- Once the mushroom, garlic mixture has cooked, move to a bowl.
- Stir the parmesan through the mushroom mixture, adding more if you like.
- Then, fill each mushroom cup with a teaspoon of the mushroom mixture.
- Top with grated cheese or more parmesan.
- Place into the preheated oven and cook for 20 to 25 minutes or until golden and cheesy to your liking.
Cheesy Garlic Vegetarian Stuffed Mushrooms
Ingredients
- 500g/1.1lbs Button/Cup Mushrooms
- 3-4 Garlic Cloves, peeled and diced
- 1/2 to 1 Onion, peeled and diced
- Salt & Pepper, to taste
- Oregano
- 2-3 Tablespoons Finely Grated Parmesan
- Grated Cheese
- Butter or Coconut Oil, for frying
Instructions
- Preheat the oven to 180C/350F and line a baking tray with well greased baking paper.
- Snap the stems off of the mushrooms and finely chop.
- Melt butter or coconut oil in a frying pan.
- When hot, add the chopped mushrooms, garlic and onion.
- Top with salt, pepper, oregano and any seasoning to taste.
- Cook until golden and fragrant, adding more butter or coconut oil when needed.
- Once the mushroom, garlic mixture has cooked, move to a bowl.
- Stir the parmesan through the mushroom mixture, adding more if you like.
- Then, fill each mushroom cup with a teaspoon of the mushroom mixture.
- Top with grated cheese or more parmesan.
- Place into the preheated oven and cook for 20 to 25 minutes or until golden and cheesy to your liking.
More Low Carb Vegetarian Recipes:
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Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
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