Vegetarian Stuffed Mushrooms

Vegetarian Stuffed Mushrooms
Vegetarian Stuffed Mushrooms

A lovely warming recipe for vegetarian stuffed mushrooms. These are very healthy and simple to make, a delicious juicy mushroom stuffed with a choice of vegetables and a hint of chilli to tingle your tongue.

In this recipe we have used forestiere mushrooms but any large open mushrooms will do. You can use any vegetables you like; this recipe works just as well with leeks, carrots, celeriac or even sweet potato.

Here’s the recipe!

Vegetarian Stuffed Mushrooms


  • 4 large forestiere mushrooms, wiped with a damp paper towel and stalk trimmed
    Chopped Veg
  • 4 tbsp. olive oil
  • ½ red onion
  • ½ courgette
  • 1 sweet red pepper
  • a small red or green chilli
  • 2 tsp. balsamic vinegar
  • salt and pepper to season

You will also need:

  • chopping board and sharp knife
  • roasting tray
  • saucepan


1. Drizzle 1.5 tbsp. of olive oil over the mushrooms and place in the roasting tray.

2. Peel and very finely dice the red onion, add to a saucepan with 1 tbsp. of oil, over a low heat sauté the onions for 2-3 minutes.

3. Place the roasting tray with the mushrooms in a pre-heated oven at 180 Centigrade or 350 Fahrenheit or gas mark 4 for 5 minutes or until the mushrooms begin to soften, and then remove from the oven, setting to one side.

4. Cut the red pepper in half and de-seed, then dice very finely and add to the onions in the saucepan, keep on a low heat and continue to soften for a further 4 minutes, stirring regularly.

5. For an extra spicy kick, de-seed and finely chop a red or green chilli and add to the saucepan (for those who like it extra hot, you can leave the chilli seeds in).

6. Very finely dice the courgette and add to the saucepan with the onions and peppers, add 2 tsp. of balsamic vinegar and sauté for 3 minutes, season to taste with salt and pepper.

7. Take the onion, pepper and courgette mixture and generously fill the mushrooms, drizzle 1.5 tbsp. olive oil over the top.

8. Place the stuffed mushrooms back in the oven for approximately 10 minutes or until the mushrooms turn a dark brown and their juices begin to run into the roasting tray.

Take out and serve.

Serving Suggestions:

These vegetarian stuffed mushrooms are great on their own as a starter, or are a great addition to any meal.

Vegetarian Stuffed Mushrooms