Vegetarian Stuffed Mushrooms (with Herb Butter)

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Simple vegetarian stuffed mushrooms with a herb butter filling. Incredibly aromatic mushroom appetizer, side dish or light meal.

Herb Stuffed Mushrooms

Vegetarian stuffed mushrooms with a melt-in-the-mouth, aromatic herb butter and almond filling, this is my favorite way of serving stuffed mushrooms.

I cannot even remember how often I cooked this herbed mushroom recipe since discovering it a few years ago. I was looking for something herby, which would allow me to use some of the herbs that had just started growing in my garden and I came across the recipe in a German vegetarian book, which I had bought several years ago and out of which I had never cooked anything before…

Sad, but when you have about 250 cookbooks + dozens of scribbled notebooks + even more magazines + the internet it is hard to keep up to date and actually use every book you have.

This recipe for vegetarian stuffed mushrooms with herbs was a total hit, one of those kind of rare recipes, which once developed to perfectly suit your own taste, becomes a staple in the kitchen.

Herbs for mushrooms

• To make the filling I use whatever herbs I happen to have in the garden: parsley, thyme, rosemary, chives, sage, savory… you name it, all fit the mushrooms perfectly. I either use a mixture of many or maybe just a couple of them.
• Really standard herbs to use for mushrooms dishes would be thyme, sage, even savory, but actually any herb tastes great when combined with the mushrooms.
• The best kind of herbs for making these herbed mushrooms are fresh herbs. You will need to make a herb butter first and butter is always best when combined with fresh herbs.
• You can use frozen herbs as well, not optimal, but OK
• Whatever you do, don’t use dried herbs, they are not suitable for this recipe.

Other versions for the herbed mushrooms

• Use ready-made herb butter from the store.
• Or use another herb butter recipe, for instance my recipe for herb butter, which is amazing.
• You can also mix butter with some pesto.
• Or you could use wild garlic, if in season and available.

Leftover herb butter

• If you like, you can make a larger batch of the butter.
• It will keep in the fridge for several days in an airtight container.
• You can freeze it in small portions as well, it will keep for at least 2-3 months.

What mushrooms to use?

• I recommend using brown mushrooms, I find that, when baked, they keep their form better than the white ones.
• I used medium sized ones, but I find that keeping the balance between the amount of filling and the number of mushrooms to be stuffed is a bit difficult, so called “medium” mushrooms come in such different sizes around here, sometimes their opening is wide, sometimes not.
• If you happen to have too much filling, don’t worry, eat it on bread or stuff a tomato with it. Or store it as mentioned above.

More vegetarian stuffed vegetables?

Easy Vegan Stuffed Peppers – without Rice

Cheesy Stuffed Peppers

Vegan Stuffed Vine Leaves with Rice

Cream Cheese Stuffed Vegetables

Vegan Stuffed Cabbage Rolls

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Vegetarian Stuffed Mushrooms (with Herb Butter)

Simple vegetarian stuffed mushrooms with a herb butter filling. Incredibly aromatic mushroom appetizer, side dish, or light meal.

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Course: Vegetarian Recipes

Cuisine: American

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4

Calories: 220kcal

Author: Adina

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Ingredients 

USEU

• ▢ 6-8 medium brown mushrooms depending on their size
• ▢ 1 tablespoon olive oil
• ▢ 1 shallot
• ▢ 1/3 cup ground almonds
• ▢ 2 garlic cloves
• ▢ 3 tablespoons chopped parsley
• ▢ 1 tablespoon chopped thyme
• ▢ 1 tablespoon chopped rosemary
• ▢ 1 tablespoon chopped chives
• ▢ 1/4 cup butter room temperature
• ▢ a little lemon juice
• ▢ fine sea salt and pepper

Instructions

• Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Lightly brush a casserole form with some oil.
• Chop: Remove the mushroom stems and chop them very finely. Chop the shallot very finely as well.
• Cook vegetables: Heat the olive oil in a non-stick pan and cook the shallot for about 2-3 minutes or until soft. Add the chopped mushroom stems and continue cooking for further 2 minutes or until the stems are soft.
• Filling: Place the almonds, the roughly chopped garlic cloves, herbs, and cubed butter in a food processor. Process shortly to obtain a slightly rough paste. Add a little lemon juice and salt and pepper to taste.
• Bake: Fill the mushroom caps and place them in the prepared casserole dish. Bake for about 10 – 15 minutes until they are soft and the butter is melted.
• Serve immediately with baguette and salad, for instance.

Nutrition

Serving: 3-4 mushrooms | Calories: 220kcal | Carbohydrates: 7g | Protein: 3g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 32mg | Sodium: 299mg | Fiber: 3g | Sugar: 2g

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