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
Vegan Stuffed Vine Leaves with Rice
Cream Cheese Stuffed Vegetables
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Vegetarian Stuffed Mushrooms (with Herb Butter)
- 6-8 medium brown mushrooms depending on their size
- 1 tablespoon olive oil
- 1 shallot
- ⅓ cup ground almonds
- 2 garlic cloves
- 3 tablespoons chopped parsley
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped chives
- ¼ 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.
Dawn @ Girl Heart Food says
Mushrooms are one of my favourite veggies, for sure! So earthy and flavourful. And this recipe is just perfect; I have a lot of herbs in the garden and I'm pretty sure it won't be long before they will be gone for the season as the weather gets cooler. Great way to use them up!
I bet this would be a delicious side to steak 🙂
Wow 130 cookbooks! The internet is stuffed full of recipes but isn't there something so special about thumbing through the sauce splattered pages of a good cookbook 🙂 These mushrooms are mouthwatering, the earthy green herb filling is my favorite I can just imagine how fantastic they taste.
Anne|Craving Something Healthy says
I am completely guilty of collecting cookbooks and never making anything from them 🙁 I like to pick one up when I travel to new places with interesing cuisines. I think I will try to make one recipe from each of my 100+ books too!. Love this recipe, and pinned it later!
Jess @ Sweetest Menu says
Eeekkk I love love love mushrooms! And with herb butter filling?? Oh my. I need to try these!!
They look delicious, it's a shame the little ones don't like mushrooms. I wasn't keen on mushrooms as a kid, but now I would eat them daily, this is how much I love them. Maybe it will be the same for them.
Anu - My Ginger Garlic Kitchen says
Love recipes made with mushrooms and this one with the green herb filling sounds really indulging. I bet they tasted divine.
I haven't made stuffed mushrooms in ages! This looks wonderful and I really like that vibrant herb filing.
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!).
Evi @ greenevi says
Mushrooms, almonds, garlic, lemon and fresh herbs....this recipe has my name on it! I love it 😀
Seriously, what a great combo, I bet these little mushrooms taste amazing.
BTW 130 books? Wow!!!
I think I will try to make one recipe from each of my cookbooks i already. this has really challenged me. So nice
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! 🙂