
Stuffed mushrooms are often a staple as a passed hors d’oeuvres, or on the holiday buffet table. When done well, they are amazing; when done poorly, the fungi (fun-guy) should just leave the party (ba da dum!). Fortunately for me (and my guests), I stumbled upon a fantastic Ina Garten version several years ago, and they have been on my Thanksgiving menu ever since! But, with a big change! These are vegetarian stuffed mushrooms!
I decided to use Ina Garten’s awesome recipe as an inspiration for something new: A savory filling of panko bread crumbs, gourmet mushrooms, herbs, garlic, and mascarpone cheese are stuffed into a large white mushroom for a lovely & lightened version of a great hot starter!
What Ingredients do I Need for this Vegetarian Stuffed Mushroom Recipe?
- Large White Stuffing Mushrooms
- Mixed Fancy Mushrooms, like Shiitake Mushrooms
- Unseasoned Panko Japanese Breadcrumbs
- Scallions
- Mascarpone Cheese
- Garlic
- Dry Sherry
- Olive Oil
- Italian Parsley
- Salt & Pepper
Can I Make this Recipe into a Vegan Stuffed Mushroom Appetizer?
Yes! With a few minor substitutions, you can make this recipe for vegetarian stuffed mushrooms into a vegan hot appetizer! Simply swap out the mascarpone cheese, with your favorite vegan alternative cream cheese or soft spreadable cheese (I like anything from KiteHill Plant Based Artisans). An important point; You should remove the skillet with the mushroom mixture off the heat, before adding the vegan creamy cheese. We don’t want to destabilize the vegan dairy product.
Want to Find Even More Hot & Cold Appetizer Recipes for your Next Party?
Delicious & easy appetizer recipes are some of my favorite recipes to create! Whether these dishes are used as a first course, or as a heavy snack, these finger foods are a great opening bite for any meal! Tap the links below to find a couple of my favorite appetizer recipes to feed a crowd!
Fresh Caprese Salad with Crispy Eggplant
The Best Stuffed Potato Skins with Sour Cream & Bacon
How to Build a Savory Winter Charcuterie Board
Savory Stuffed Mushrooms with Mascarpone
inspired by Ina Garten’s stuffed mushroom recipe
makes 12 large mushrooms

(2) 14 ounce packages of large white stuffing mushrooms
4 ounces of ‘fancy’ mushrooms (I use shiitake mushrooms)
1/2 cup chopped scallions, both white & green sections
3/4 cup panko bread crumbs
3 cloves of garlic, minced
5 ounces mascarpone cheese
4 tablespoons extra virgin olive oil
3 tablespoons dry sherry
1 tablespoon finely chopped italian parsley
kosher salt
fresh ground black pepper

Preheat your oven to 325F. Reserve a large baking sheet.
Gently wipe down the large mushrooms with a damp paper towel, cleaning any dirt or debris away. Remove the mushroom stems from the caps and reserve. Place the caps in a large bowl.
Once all the caps are removed, toss them gently with the 3 tablespoons of dry sherry and 3 out of your four tablespoons of olive oil. Place aside.


Gently wipe down the shiitake mushrooms or the gourmet mushrooms of your choosing. Chop finely, along with the stems of the large mushrooms reserved from earlier, and place into a medium sized bowl.

Peel & mince your garlic cloves, and wash & chop the scallions. Reserve.


In a large skillet, heat your remaining 1 tablespoon olive oil, over medium-high heat. Once heated, add the chopped mushrooms and cook for 3 minutes, making sure not to burn them. Stir often. Add the scallions, garlic, and a generous pinch of kosher salt and pepper. Mix to combine. Cook 2 more minutes. Add the panko bread crumbs and stir so they are evenly distributed.



Next, add the mascarpone cheese and parsley. Mix thoroughly. Adjust salt & pepper to taste. Remove from the heat.

Arrange the large mushroom caps on the reserved baking sheet (about 12 of them).

Take a generous spoonful of stuffing and fill each mushroom cap to slightly overflowing. Give a light sprinkle of kosher salt over each of the mushrooms.


Bake for 40-45 minutes, or until the mushrooms are cooked through and the tops are golden and tender.
Serve immediately.

Vegetarian Stuffed Mushrooms with Mascarpone Cheese & Panko
Equipment
- 1 sheet pan
Ingredients
- 2 14 ounce packages of large white stuffing mushrooms
- 4 ounces of ‘fancy’ mushrooms I use shiitake mushrooms
- 1/2 cup chopped scallions both white & green sections
- 3/4 cup panko bread crumbs
- 3 cloves of garlic minced
- 5 ounces mascarpone cheese
- 4 tablespoons extra virgin olive oil
- 3 tablespoons dry sherry
- 1 tablespoon finely chopped italian parsley
- kosher salt
- fresh ground black pepper
Instructions
- Preheat your oven to 325F. Reserve a large baking sheet.
- Gently wipe down the large mushrooms with a damp paper towel, cleaning any dirt or debris away. Remove the mushroom stems from the caps and reserve. Place the caps in a large bowl.
- Once all the caps are removed, toss them gently with the 3 tablespoons of dry sherry and 3 out of your four tablespoons of olive oil. Place aside.
- Gently wipe down the shiitake mushrooms or the gourmet mushrooms of your choosing. Chop finely, along with the stems of the large mushrooms reserved from earlier, and place into a medium sized bowl.
- Peel & mince your garlic cloves, and wash & chop the scallions. Reserve.
- In a large skillet, heat your remaining 1 tablespoon olive oil, over medium-high heat. Once heated, add the chopped mushrooms and cook for 3 minutes, making sure not to burn them. Stir often. Add the scallions, garlic, and a generous pinch of kosher salt and pepper. Mix to combine. Cook 2 more minutes. Add the panko bread crumbs and stir so they are evenly distributed.
- Next, add the mascarpone cheese and parsley. Mix thoroughly. Adjust salt & pepper to taste. Remove from the heat.
- Arrange the large mushroom caps on the reserved baking sheet (about 12 of them).
- Take a generous spoonful of stuffing and fill each mushroom cap to slightly overflowing. Give a light sprinkle of kosher salt over each of the mushrooms.
- Bake for 40-45 minutes, or until the mushrooms are cooked through and the tops are golden and tender.
- Serve immediately.
What a perfect appetizer! I'll be putting these on the holiday eats list 🙂
Love stuffing veggies, never stuffed mushrooms before though – this is definitely a delicious idea that I need to try!
Thank you so much Jennifer! The stuffed mushrooms are so good and quick to put together!
They are really a delicious vegetarian option… I can inhale a whole plate of them! Thank you for commenting!
This looks great but I'm not seeing when to add the Panko bread crumbs. Was it after you sauteed the garlic & scallions – before you add the Mascarpone?
Thank you!
Oh, you caught me! Excellent eye! Yes, add the crumbs after cooking the scallion and garlic a bit. I've corrected the text. Thank you for letting me know and have a great holiday!
Just made my first batch and this stuffing is divinely savory ?
Pinned! Sounds delicious.
Linda
BestofLongIslandandCentralflorida
I’m going to make these for Christmas Day. Can they be made the day before and kept in the fridge for 1 night and baked the next day or does it all have to happen on the same day?
Hello! Great question; they can absolutely be assembled the day before, and then chilled in the fridge wrapped in plastic. Bring the stuffed mushrooms to room temp before baking in the oven. Merry Christmas!