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Vegetarian Stuffed Mushrooms with Mascarpone Cheese & Panko

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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer, Snack
Cuisine: American, Italian
Servings: 12 large mushrooms
Author: Jessie-Sierra
Cost: $12


  • 1 sheet pan


  • 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.


Looking to make this recipe vegan? 
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.