If you are in the market for some easy to prepare Fancy Finger Food to serve at your next party you’re going to love our Vegetarian Stuffed Mushroom Recipe. These stuffed mushrooms are versatile, flavorsome and downright delicious. An impressive party appetizer perfect for watching awards shows like the Oscars!
I love to entertain family and friends at home. And by entertain I mean serve them up plenty of food in exchange for their company. From coffee mornings to dinner parties, I’ll willingly open my kitchen for those dearest to me. But one thing I hate is being under-prepared and spending too much time in the kitchen – away from my guests – putting the final touches to whatever I’m intending to serve. I’m all for doing the work in advance so I can join in at my own party. And that’s where my Vegetarian Stuffed Mushroom Recipe comes in handy.
These savory bites are a bit of a lifesaver. Not only do these stuffed mushrooms feed a crowd and pack a neat flavor that everybody will fall in love with, they can also be prepared in advance, ready for popping into the oven just before serving.
Vegetarian Stuffed Mushroom Recipe
Once the mushrooms are stuffed, they can be covered and left aside, ready for baking at the last moment. This makes them perfect for entertaining since there’s no last-minute fiddling around in the kitchen for you. A bit like Cinderella, you do get to go to the ball after all.
This vegetarian stuffed mushroom recipe is sure to be a hit with everybody. They differ from traditional stuffed mushrooms since they do not contain sausage. Instead, a blend of fresh spinach (or greens), breadcrumbs, garlic, and butter provide a lusciously bright and flavor-packed stuffing which is topped with Parmesan cheese. They bake up wonderfully and deliver a punchy flavor profile.
This is a Versatile Recipe
Of course, for die-hard meat lovers, feel free to switch up some or all of the mushrooms by adding a little diced ham, bacon or sausage into the stuffing mix.
Although these Vegetarian Stuffed Mushrooms make ideal fancy finger food at parties they are equally delicious served as an appetizer or even as a side dish. So this is one versatile recipe to store in your kitchen arsenal.
And when I say this recipe feeds a crowd, it really does – enough for 16 people. But the great news is that, should there be any leftovers, these can just be reheated later on. Simply cover the spare mushrooms with foil and reheat for 5-10 minutes when required.
This Vegetarian Stuffed Mushroom Recipe originally appeared on Sunday Supper Movement back on April 22, 2015 when we interviewed Natalie Dupree about her book Mastering the Art of Southern Vegetables. We have updated the recipe with new photos and text.
Go make a batch for your next party and watch this fancy finger food disappear fast.
More Fancy Finger Food Recipes
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
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- 3/4 pound spinach fresh & washed. Alternately you may use baby turnip greens
- 2 pounds mushrooms small and cleaned
- 1 cup butter divided
- 2 medium onions chopped
- 3 cloves garlic chopped
- 1/2 cup breadcrumbs or panko
- 1/2 teaspoon Dijon mustard
- black pepper Freshly ground
- 1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees.
Remove and discard any stems and tough leaves from the greens. Chop the leaves in a food processor. If greens are large, blanch briefly and drain well.
Remove and chop the stems of the mushrooms and set aside.
Melt 1 ⁄ 2 cup butter in a Dutch oven or deep skillet over medium heat, and dip the mushroom caps into it until well coated on all sides. Place them top side down on a greased rimmed baking sheet.
Heat remaining butter in the skillet; add the onions, garlic, and chopped mushroom stems, and sauté until very soft, about 10 minutes.
Add the greens and cook a few minutes until wilted; drain off and reserve some of the liquid.
Add the breadcrumbs and mustard, and mix well. Add back some of the reserved liquid if the mixture is so dry that it doesn’t stick together easily.
Season to taste with salt and pepper.
This filling can be made several days in advance or frozen and defrosted before stuffing mushrooms.
Fill each buttered mushroom cap (up to 1 day in advance) with this mixture, mounding it high, and sprinkle with Parmesan cheese. Bake 10 to 15 minutes.
- Variation: Add 1 ⁄ 2 cup finely chopped ham, crisp bacon, sautéed sausage, chopped shrimp, crabmeat, or smoked turkey.
- Garnish with chopped herbs or small whole shrimp