Skip to Content

Vegetarian Stuffed Mushrooms (with Herb Butter)

Sharing is caring!


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


Herb Stuffed Mushrooms


Mushrooms with Herb Butter Filling


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.


Mushrooms with Herb Butter Filling


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.


Mushrooms with Herb Butter Filling


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.


Mushrooms with Herb Butter Filling


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


Pin it for later!


filled mushrooms on a plate and in a casserole dish



vegetarian stuffed mushroom on a plate close up

Vegetarian Stuffed Mushrooms (with Herb Butter)

Simple vegetarian stuffed mushrooms with a herb butter filling. Incredibly aromatic mushroom appetizer, side dish, or light meal.
5 from 1 vote
Print Pin Share Grow Rate
Course: Vegetarian Recipes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 220kcal
Author: Adina


  • 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


  • 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.


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
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

Sharing is caring!

Recipe Rating


Thursday 29th of June 2017

I think I will try to make one recipe from each of my cookbooks i already. this has really challenged me. So nice


Thursday 29th of June 2017

Thank you, Simon. I am still not finished with my books, I think I bought another 30 since writing that post. It's an addiction! :)

Evi @ greenevi

Saturday 10th of September 2016

Mushrooms, almonds, garlic, lemon and fresh herbs....this recipe has my name on it! I love it :D Seriously, what a great combo, I bet these little mushrooms taste amazing. BTW 130 books? Wow!!!


Friday 9th of September 2016

You are reading my mind, Adina! I have such a jungle of herbs on my balcony and appreciate so much new recipes calling for a lot of herbs. I love everything about this recipe! The mushrooms look really fantastic. (I stopped counting my cookbooks a long time ago when their number scared me... but I have never stopped buying them ! Also from time to time I try to cook something from every book I own.... In vain!).


Friday 9th of September 2016

I haven't made stuffed mushrooms in ages! This looks wonderful and I really like that vibrant herb filing.

Anu - My Ginger Garlic Kitchen

Friday 9th of September 2016

Love recipes made with mushrooms and this one with the green herb filling sounds really indulging. I bet they tasted divine.