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Stuffed mushrooms with parsley and vegan cheese
Delicious golden baked mushrooms stuffed with savoury herbs.

Savoury stuffed mushrooms

Author: Flavelo
Recipes Vegetarian & Vegan Starters
Mushrooms are an 'umami bomb' that lose water (dehydrate) when baked, concentrating their flavours. The goal of the filling is not just flavouring but also playing with textures: the soft mushroom cap contrasts with the crisp breadcrumbs. Since mushrooms act like sponges, evaporating excess moisture is key to the perfect consistency.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 90 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray lined with parchment paper
  • Frying pan for the filling
  • Brush for cleaning

Allergen Information

⚠️ Cereals containing gluten (Breadcrumbs)
⚠️ Milk (if Parmesan used)

Instructions

1 ✓

Clean the mushrooms dry (with kitchen paper or a brush), do not soak in water.

Tip: The porous structure of mushrooms would absorb water, which would leave during baking, making the crisp filling soggy.
2 ✓

Carefully snap out the stems and chop them very finely.

Tip: The stems are just as edible and tasty, it would be a waste to throw them away. Finely chopped they are a great filling base.
3 ✓

Heat oil in a frying pan and sauté the chopped stems and crushed garlic until fragrant.

Tip: This pre-frying (Maillard reaction) deepens flavours and removes some of the water content from the stems.
4 ✓

Remove from heat, mix in the breadcrumbs, chopped parsley, salt, pepper and half the cheese.

Tip: The breadcrumbs absorb the spiced oil and mushroom juices, making them tasty.
5 ✓

Place mushroom caps on the tray (opening up), salt them slightly, and fill with the mounds.

Tip: Salting helps release the mushroom's moisture during baking.
6 ✓

Sprinkle with remaining cheese and bake at 180°C for approx. 20 minutes until the top is golden brown.

Tip: Watch the colour! Golden brown indicates caramelisation and crisp texture.

Recipe FAQ

Why was the result watery?
Mushrooms release a lot of water. Do not wash them in water before baking (just wipe), and bake at a higher temperature so water can evaporate.
The cheese leaked out.
Don't overpack the filling, and use cheese that runs less, or mix it with the breadcrumbs.

Ingredients

  • 8 pcs Large mushrooms (Champignon)
  • 50 g Breadcrumbs (coarse preferably)
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 1 bunch Fresh parsley
  • 1 tsp Salt
  • 0.5 tsp Freshly ground pepper
  • 50 g Vegan cheese or parmesan