These Creamy Vegetarian Stuffed Mushrooms Have Delightful “‘Marry Me’ Vibes”
I was vegetarian for almost a decade. What I remember most from that time—besides people constantly asking if there was enough protein in my diet—is the sheer amount of mushrooms I ate. (Which was great, since mushrooms are extremely delicious!) At restaurants, vegetarian options almost always included a risotto or creamy pasta with mushrooms. At dinner parties, friends whipped up meat-free versions of beouf Bourguignon packed with creminis, shiitakes, and oyster mushrooms for me. And at cook-outs, I grilled hefty portobello mushrooms to sandwich between burger buns with lettuce and tomatoes.
Though I am no longer vegetarian, I still frequently fold mushrooms into soups, stews, and salads for their savory depth of flavor. They are also the star of one of my favorite appetizers: stuffed mushrooms. At their best, stuffed mushrooms pack a lot of flavor into a small package, hitting savory, sweet, and especially umami notes all at once. They combine textures—a creamy filling, crispy topping, and a tender, never soggy, and perfectly browned exterior—and are small enough to eat in one bite, making them the ideal party food. At their worst, they’re soggy, bland, and rubbery, and probably the last thing you want to eat. Luckily for us (and you!), our Birmingham, Alabama-based test kitchen colleague Renu Dhar has a stellar recipe for vegetarian stuffed mushrooms.
Renu’s stuffed mushrooms tick all the boxes: They have cream cheese and Parmigiano-Reggiano for richness, chopped mushroom stems for a meaty bite, and sun-dried tomatoes that bring a touch of sweetness. Panko breadcrumbs provide a satisfying crunch, and a clever method prevents the mushrooms from getting soggy. Instead of having you bake your mushrooms on a sheet pan or in a baking dish, she has you use a cast iron skillet, which retains heat well and effectively browns the bottom of the mushrooms. “Between the high heat [of the oven] and the heat from the cast iron, the mushrooms get cooked really fast,” says Renu, “which guarantees they don’t turn soggy.”
The result? Delicious, savory stuffed mushrooms that two testers separately described as having “marry me” vibes. You certainly don’t have to be a vegetarian to enjoy these, nor do you need to have a special occasion to make them. With just 20 minutes of prep time and another 25 minutes in the oven, you could have a spectacular mushroom feast for you and your family in less than an hour, which is a party in itself.
Adjust oven rack to middle position and preheat oven to 425°F (220ºC). Finely chop reserved mushroom stems; set aside. In a 10-inch cast iron skillet, heat 1 tablespoon sun-dried tomato oil over medium heat until just shimmering, about 3 minutes. Add mushroom stems and salt; cook, stirring, frequently, until mushroom stems are browned, about 3 minutes. Transfer mushroom stems to a medium bowl; let cool for 5 minutes. Wipe skillet clean.
In a medium bowl, stir together cooked mushroom stems, cream cheese, Parmigiano-Reggiano, panko, oregano, garlic powder, black pepper, and sun-dried tomatoes.
Brush bottom of skillet with remaining 1 tablespoon sun-dried tomato oil. Spoon about 2 1/2 teaspoons cream cheese mixture into each mushroom; place mushrooms in an even layer, filling side up, in prepared skillet.
Bake until mushrooms are tender, cheese is melted, and panko is browned, 15 to 20 minutes. Let cool for 5 minutes before transferring to a large plate. Serve warm.
Special Equipment
10-inch cast iron skillet, pastry brush
Make-Ahead and Storage
Cream cheese mixture can be prepared up to 2 days in advance and refrigerated in an airtight container. When ready to prepare mushrooms, proceed with step 3 as directed, adding 3 to 4 additional minutes when cooking.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven, air fryer, or microwave until warmed through.
