Esther’s Vegetarian Stuffed Mushrooms

There are recipes that feel decadent but are simple to prepare.  This is one of those wonderfully simple recipes.  The smooth earthiness of the mushrooms paired with the coarse texture and deep flavor  of the stuffing is heavenly.

This recipe was first given to me by my cousin, Esther. I asked her for the recipe after enjoying it at a Shabbos meal at her home.  I was shocked that the filling was vegetarian as the meaty texture of the filling had deceived me.

It is a very forgiving recipe.  I have adapted this recipe for gluten-free and for use on Pesach (Passover)  by using Passover or gluten-free crumbs instead of bread crumbs.  This is one of those recipes that I cook at the same time as my other dishes.  I have cooked these stuffed mushrooms at temperatures ranging from 350 degrees F to 425 degrees F and it is always a winner.


1 pound medium to large mushrooms
1 onions and 2-3 garlic cloves, sauteed
1/2 cup crumbs
olive oil or cooking spray


Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper or prepare a baking pan.

Saute onion and garlic in olive oil, just until they are starting to brown.

Clean mushrooms thoroughly.  Separate stems from the mushroom caps.  Place caps upside down on lined baking sheet or pan.  Drizzle with olive oil or generously spray with oil spray.

Using s-blade in food processor, pulse stems, sauteed onions and garlic along with the oil used in the saute.  Add crumbs and pulse until combined but still lumpy.

Stuff stuffing into upside down mushroom caps.

Bake uncovered for 20-30 minutes.


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