2 ratings

Stuffed Mushrooms

This vegetarian appetizer is quick, easy, and waste-free

Sometimes, it can be hard to find vegetarian-friendly versions of popular appetizers, but these stuffed mushrooms deliver. Substituting the stems of the mushrooms for sausage or bacon, these appetizers are quick, easy, and waste-free.

This recipe is courtesy of Pereg Natural Foods and Koshermoms.com.


  • 12 baby bella mushrooms
  • 1/2 Cup panko breadcrumbs, preferably Pereg Natural Foods Extra Crunchy Panko
  • 1/4 Cup grated Parmesan cheese
  • 1/2 Teaspoon kosher salt
  • 1/4 Teaspoon freshly ground black pepper
  • 1 head garlic, minced
  • 2 Tablespoons extra-virgin olive oil


Preheat oven to 425 degrees F.

Wash mushrooms and remove stems. Set mushrooms aside in a baking dish.

Chop stems into tiny pieces.

In a bowl, combine chopped stems, panko, cheese, garlic, and spices with the olive oil.

Stuff each mushroom cap until there is a rounded mound of filling coming out from the top.

Bake for 15 minutes, or until you smell the garlic and the tops are browned.