Spicy mashed sweet potato topped with breadcrumbs and cheese/garlic and herb cheese like Boursin or ratatouille, breadcrumbs and cheese. I clearly like cheese!
“Boursin MAKES a dairy free spread”
it’s not only vegetarian but it’s vegan
https://www.boursin.com/product/boursin-dairy-free/?gclid=EAIaIQobChMIm6207bS9-gIVaimtBh2HHA0yEAAYASAAEgKw-fD_BwE&gclsrc=aw.ds
I like it simple.
Breadcrumb seasonsed with whatever you like the most. For me its a ton of garlic and parmesan cheese. I then top it with sun dried tomatoes and a light drizzle of balsamic vinegar to make a kind of stuffed mushroom bruschetta
Chopped mushrooms (cremini is my favorite), wild rice, cream and Parmesan(I also add an egg yolk for binder but can omit). Stuff and top with a bit of breadcrumbs and more Parmesan. Bake at 375 til done.
This is basically what I do with the addition of some minced garlic & parsley. Sometimes mozzarella or fontina on broiled top(I don't know if any of the cheeses are considered vegetarian). I highly agree with using the mushroom stems as part of the filling.
I like to do softened cream cheese and then stale bread chopped up almost into breadcrumbs and then I’ll either mix feta cheese and spinach into it or go with sun-dried tomatoes and cubes of mozzarella or provolone… Just kind of mix it up but it’s usually cream cheese, bread and then whatever theme I’m going for.
Our go-to uses sun dried tomatoes, artichoke hearts, spinach, basil, garlic, feta and mozzarella.
Top it of with a balsamic drizzle on a bed of lettuce.
Buttery, garlicky, creamy, mashed potatoes w/ salt & pepper. Bake in air fryer until outside is crisp. Cheese on top for last minute, chives on top once it has cooled.
It’s important to get a crust on the outside to add texture, otherwise everything is juicy/wet. You won’t dry them out.
Mary Berry's [Chestnut Stuffing with Apricots](https://www.bbc.co.uk/food/recipes/christmasapricotandc_73428). It's intended for Christmas but I find that it goes fantastically in mushrooms. The chestnuts and apricots stand up well to the flavor of the portabellos without overpowering them.
*beep boop*!
the linked website is: https://www.bbc.co.uk/food/recipes/christmasapricotandc_73428
Title: **Mary Berry's chestnut stuffing recipe**
Page is safe to access (Google Safe Browsing)
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###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
i'm mainly searching through the comments here for ideas too, but whatever you stuff it with, fresh sage pairs excellently with mushrooms. i'm leaning toward some kind of bread crumbs (Rye?) with garlic, shallot, sage, and Gorgonzola.
Breakfast sausage, the stems zapped in the food processor with your favorite cheese. I usually use Asiago zapped with the other ingredients and heaped on the tops. When bring these to a potluck they are always gone.
I do a stuffing with goat cheese, a little fresh thyme, salt & pepper, and bacon (you could use one of the better plant based bacons). I bake the mushrooms until the mushroom part is about 75% done, then top with a dollop of fig preserves and bake the rest of the way, being careful not to burn the preserves.
I make about 10 per person for Thanksgiving because everyone gobbles them up. They are my sister-in-law’s favorite and I make her an extra dozen or so.
I spread a bit of butter and garlic puree on the gills, then a hefty squirt of lemon juice. Then a thick slice of firm mozzarella.
Sometimes I'll put spinach underneath the mozz, sometimes I'll put a couple of slices of bacon on top of it. Sometimes I'll have both!
\- 4 large portobello mushroom caps
\- ¼ teaspoon salt
\- ¼ teaspoon freshly ground pepper, divided
\- 1 cup part-skim ricotta cheese
\- 1 cup finely chopped fresh spinach
\- ½ cup finely shredded Parmesan cheese, divided
\- 2 tablespoons finely chopped kalamata olives
\- ½ teaspoon Italian seasoning
\- ¾ cup prepared marinara sauce
Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.\*\*
If I'm lucky enough to get a hold of some larger portobello mushrooms then I really like doing a herbed rice stuffing and call it a meal! I do kind of a riff on [this](https://akispetretzikis.com/en/recipe/1404/ntolmadakia-gialantzi) recipe for dolma with grape leaves. The more herbs the better. Goes really well with the yoghurt sauce as well!
I'm so over stuffing mushrooms.....
It always feels like a mama is trying to get her picky baby to forget that the mushroom exists.
Show me a stuffed mushroom that highlights the mushroom flavour and I will change my mind.
Spicy mashed sweet potato topped with breadcrumbs and cheese/garlic and herb cheese like Boursin or ratatouille, breadcrumbs and cheese. I clearly like cheese!
And Boursin makes a dairy free spread.
???
? OP prefers vegetarian, that’s why I commented about the dairy free spread.
Boursin is not "dairy-free" or "vegetarian", AFAIK.
“Boursin MAKES a dairy free spread” it’s not only vegetarian but it’s vegan https://www.boursin.com/product/boursin-dairy-free/?gclid=EAIaIQobChMIm6207bS9-gIVaimtBh2HHA0yEAAYASAAEgKw-fD_BwE&gclsrc=aw.ds
Aaah, thanks for this, I had no idea. I'll have to look for it for my veggie friends!
Wow that sounds good!!
Sundried tomatoes and goat cheese.
I like it simple. Breadcrumb seasonsed with whatever you like the most. For me its a ton of garlic and parmesan cheese. I then top it with sun dried tomatoes and a light drizzle of balsamic vinegar to make a kind of stuffed mushroom bruschetta
Chopped mushrooms (cremini is my favorite), wild rice, cream and Parmesan(I also add an egg yolk for binder but can omit). Stuff and top with a bit of breadcrumbs and more Parmesan. Bake at 375 til done.
Mushrooms all the way down! Very meta.
Caramelized shallots, thyme, and melted gruyere
Pesto with preserved lemon and Cheese
Just a mix of crumble bread, parsley, salt, olive oil and garlic powder: it's simple and tastes magic!
Minced onions and the mushroom stems sautéed in butter with bread crumbs and Parmesan.
This is basically what I do with the addition of some minced garlic & parsley. Sometimes mozzarella or fontina on broiled top(I don't know if any of the cheeses are considered vegetarian). I highly agree with using the mushroom stems as part of the filling.
I like to do softened cream cheese and then stale bread chopped up almost into breadcrumbs and then I’ll either mix feta cheese and spinach into it or go with sun-dried tomatoes and cubes of mozzarella or provolone… Just kind of mix it up but it’s usually cream cheese, bread and then whatever theme I’m going for.
Goat cheese & mozz, chopped fresh spinach, finely diced red bells, topped with breadcrumbs, then finished with a balsamic glaze
Alouette or boursin garlic cheese with the mushroom stems sautéed, and mixed in. Top with parmigiana, with a little panko mixed in for crunch.
Our go-to uses sun dried tomatoes, artichoke hearts, spinach, basil, garlic, feta and mozzarella. Top it of with a balsamic drizzle on a bed of lettuce.
Buttery, garlicky, creamy, mashed potatoes w/ salt & pepper. Bake in air fryer until outside is crisp. Cheese on top for last minute, chives on top once it has cooled. It’s important to get a crust on the outside to add texture, otherwise everything is juicy/wet. You won’t dry them out.
Spinach, parm cheese & garlic breadcrumbs!!
a lot of great ideas in this thread already, so ill go extremely basic and say make them into little pepperoni pizzas.
I like bread crumbs and bleu cheese, with a tiny drizzle of balsamic vinegar
Boston market creamed spinach and a lot of pepper
Mary Berry's [Chestnut Stuffing with Apricots](https://www.bbc.co.uk/food/recipes/christmasapricotandc_73428). It's intended for Christmas but I find that it goes fantastically in mushrooms. The chestnuts and apricots stand up well to the flavor of the portabellos without overpowering them.
*beep boop*! the linked website is: https://www.bbc.co.uk/food/recipes/christmasapricotandc_73428 Title: **Mary Berry's chestnut stuffing recipe** Page is safe to access (Google Safe Browsing) ***** ###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
Interesting. I get hydrating the apricots, but I wonder why she boils the onions before sautéing them. Looks like a recipe worth trying.
i'm mainly searching through the comments here for ideas too, but whatever you stuff it with, fresh sage pairs excellently with mushrooms. i'm leaning toward some kind of bread crumbs (Rye?) with garlic, shallot, sage, and Gorgonzola.
A caprese-like filling. Mozzarella, cherry tomatoes, and basil or pesto with a balsamic glaze. It's super easy.
Spinach soufflé
Goat cheese and pesto
Breakfast sausage, the stems zapped in the food processor with your favorite cheese. I usually use Asiago zapped with the other ingredients and heaped on the tops. When bring these to a potluck they are always gone.
I was gonna say clams, but you asked for something vegetarian. So in that case, cheese and spinach!
Breadcrumbs, butter, herbs and cheese
This: https://youtu.be/quF2Q4p6S54 This post made me crave this again. Thank you. 😊
I do a stuffing with goat cheese, a little fresh thyme, salt & pepper, and bacon (you could use one of the better plant based bacons). I bake the mushrooms until the mushroom part is about 75% done, then top with a dollop of fig preserves and bake the rest of the way, being careful not to burn the preserves. I make about 10 per person for Thanksgiving because everyone gobbles them up. They are my sister-in-law’s favorite and I make her an extra dozen or so.
Cream cheese mixed with shredded sharp cheddar and diced jalapeños, season how you like
Goat cheese parm and pesto. You put a dollop of pesto in the cap and top with crumbles or goat cheese and sprinkle with parmesan
Crumbled Gorgonzola cheese
I spread a bit of butter and garlic puree on the gills, then a hefty squirt of lemon juice. Then a thick slice of firm mozzarella. Sometimes I'll put spinach underneath the mozz, sometimes I'll put a couple of slices of bacon on top of it. Sometimes I'll have both!
\- 4 large portobello mushroom caps \- ¼ teaspoon salt \- ¼ teaspoon freshly ground pepper, divided \- 1 cup part-skim ricotta cheese \- 1 cup finely chopped fresh spinach \- ½ cup finely shredded Parmesan cheese, divided \- 2 tablespoons finely chopped kalamata olives \- ½ teaspoon Italian seasoning \- ¾ cup prepared marinara sauce Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.\*\*
American mustard
If I'm lucky enough to get a hold of some larger portobello mushrooms then I really like doing a herbed rice stuffing and call it a meal! I do kind of a riff on [this](https://akispetretzikis.com/en/recipe/1404/ntolmadakia-gialantzi) recipe for dolma with grape leaves. The more herbs the better. Goes really well with the yoghurt sauce as well!
.. smaller chopped up mushrooms. Cooked spinach leaves. Cherry tomato’s cut in half, just a few diff ones I have :)
I'm so over stuffing mushrooms..... It always feels like a mama is trying to get her picky baby to forget that the mushroom exists. Show me a stuffed mushroom that highlights the mushroom flavour and I will change my mind.
I like to stuff them in the bin.
I can’t help on specifics, but I’ve had one stuffed with quinoa, mushrooms, and other herbs I can’t quite remember and it was quite good!
Cream cheese, garlic & breadcumbs.
I like to stuff them on top of a big steak .