Go Back Email Link
+ servings
plate of stuffed mushrooms topped with fresh basil leaves
Print Recipe
5 from 1 vote

Italian Stuffed Mushrooms - Vegetarian Recipe!

Delicious vegetarian stuffed mushroom caps with creamy tomato cheese filling and a crispy breadcrumb topping. They are a great make ahead appetizer or side dish to any dinner.
Prep Time5 minutes
Cook Time15 minutes
Total Time9 minutes
Course: Appetizer
Cuisine: Italian
Servings: 15 mushrooms
Author: Sara Ayesh


  • 1 pint Baby Bella Mushrooms
  • ½ cup Cherry Tomatoes
  • 1 Shallot diced
  • ¼ cup Basil
  • 1 tablespoon Garlic Powder
  • 2 oz Cream Cheese
  • ¼ cup Parmesan Cheese
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 3 tablespoon Italian Breadcrumbs
  • Optional: balsamic glaze


  • Wash and de-stem the mushrooms, keep the stems!
  • In a pan over medium high heat, add the olive oil to the pan.
  • Chop the stems finely and sauté them with the shallot & cherry tomatoes for 3-5 minutes.
  • In a food processor combine the tomato mixture, cream cheese, ½ of the parmesan cheese, garlic powder, salt and pepper and a few basil leaves.
  • Blend until creamy and set aside.
  • Pat the mushrooms dry and line them up on a baking sheet
  • Using a spoon or even a piping bag, fill each mushroom. At this point you can cover and place in the fridge for later, or continue on cooking them to serve right away.
  • In a small bowl combine bread crumbs and remaining parmesan cheese.
  • Top the mushrooms with the breadcrumbs and bake at 375 for 10-15 minutes.
  • Drizzle with balsamic and top with fresh sliced basil