Vegetarian Recipes

Stuffed Mushrooms

When I’m feeding skeptical meat-eaters vegetarian cuisine, mushrooms are one of my favorite magic tricks. Mushrooms are one of the few vegetarian ingredients that are included when chefs talk about umami. Umami is a savory, rich, “meaty” taste sensation that’s one of the five basic tastes, and these Stuffed Mushrooms are packed with it. I stuff button mushrooms with a herby cream cheese filling, which is made even more delicious thanks to the garlic, parmesan cheese, sun dried tomatoes, and crispy breadcrumbs. Everything comes together in one savory, bite-sized package. These make the best appetizer, game-day snack, or veggie side dish on a budget!

Here’s what you’ll need to make these cream cheese stuffed mushrooms:

Fresh Button Mushrooms: You can use any type of button mushroom you like! The filling is enough to fill 20 mushroom caps, which is approx 16 oz. of button mushrooms. Just note larger mushrooms will use more filling, so the total serving size will vary.
Cream Cheese: Makes the filling creamy, tangy, and rich—just like the stuffed mushrooms you get at a restaurant.
Yellow Onion & Garlic: These infuse the cream cheese filling with more flavor.
Salted Butter: Sautes the onion, garlic, and rosemary and adds richness to the filling.
Italian Breadcrumbs: Like in my Tuscan white bean stuffed tomatoes recipe, breadcrumbs help bind the filling together and add texture. Plain panko breadcrumbs will also work if you don’t have Italian breadcrumbs on hand.
Crushed Walnuts: Gives the filling a little crunch and texture.
Sun Dried Tomatoes in Oil: We had some left over from our pesto sun dried tomato grilled cheese recipe, and they add even more umami flavor to this dish. (They’re also one of my favorite ingredients for minimally processed meat substitutes!) I recommend getting the sun dried tomatoes in oil, as we use both the tomatoes and the oil. Alternatively, you could use olive oil and dehydrated sun dried tomatoes—I’ve included steps for rehydrating dried tomatoes in the recipe card notes below.
Shredded Parmesan: Adds a salty and slightly nutty flavor to the filling.
Fresh Rosemary & Parsley: A sprig of rosemary and minced parsley add freshness, aroma, and even more flavor to the mushrooms.
Salt & Black Pepper: Enhances the other flavors and brings everything together.

A note on Button Mushrooms

Did you know white button mushrooms are the same mushroom as crimini? And the brown mushroom, as well as the portobello? The difference is simply their age; they are all “Agaricus bisporus“. The brown crimini and the large, brown portobello are more mature versions of the very same mushroom. White button mushrooms are almost always cheaper than baby Bella and portobello mushrooms, so use this knowledge to your advantage when you’re working on your food budget! ($2.18 for “baby bella” mushrooms vs. $1.98 for “white button mushrooms” when I checked earlier this week!)

I clean my mushrooms using a dry towel to gently wipe off any dirt or debris. If your mushrooms are particularly dirty, you can also wipe them with a damp (not soaking wet) cloth or a mushroom brush. Avoid submerging mushrooms in water as they’re extremely porous and will absorb liquid, making them soggy when cooked! This is one of the reasons why they are so great for marinating!
You could make this stuffed mushrooms recipe an omnivore’s delight by using ground Italian sausage instead of sun dried tomatoes or by adding some chopped bacon to the filling.
Vegan? No problem! You can easily substitute dairy-free cream cheese and cheese in this recipe to make these stuffed mushrooms completely plant-based.
For a make-ahead option, prepare the filling and mushroom caps, stuff, cover, and refrigerate. When ready to bake, continue with the recipe as directed. I’d use the pre-prepared ingredients within 2 days of refrigeration.
Don’t throw out the mushroom stems! Instead, use them in homemade mushroom soup, mushroom rice, mushroom herb gravy, or make an easy vegetable stir fry. They can also be added to stocks and broths for extra flavor.

What Goes with Stuffed Mushrooms?

I’d serve these mushrooms with other finger foods like bruschetta, baked zucchini fries, and mini broccoli cheddar quiches for a fun appetizer spread! You could also enjoy them as a side dish with anything you like, such as sweet corn risotto, grilled salmon, chicken Parmesan, or pasta dishes like our orzo pasta salad.

However, I also love these mushrooms as a veggie-packed main dish! Try them with a side of rice (arroz verde would be amazing) or served over creamy polenta or mashed potatoes—so satisfying and tasty!

Storage Instructions

Once baked, you can keep these vegetarian stuffed mushrooms in the fridge for 3-4 days. Let them cool completely before storing them in an airtight container. Reheat them in the oven before serving.

Stuffed Mushrooms

This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They’re bite-sized and packed with a herby cream cheese filling.

Course Appetizer, Side Dish

Cuisine American

Total Cost ($11.58 recipe / $1.93 serving)

Prep Time 20

Cook Time 15

Total Time 35

Servings servings (20 mushroom caps, 3-4 caps per person)

Calories 286kcal

Author Jess – Budget Bytes

Equipment

Ingredients

2 Tbsp salted butter $0.26
½ yellow onion, diced small $0.47
1 sprig rosemary $0.29
3 garlic cloves, minced $0.09
1 tsp parsley, minced (reserve a pinch for garnishing) $0.05
2 Tbsp crushed walnuts $0.42
1 8 oz package of cream cheese $1.83
½ tsp salt $0.01
½ tsp freshly cracked black pepper $0.08
½ cup Italian breadcrumbs (or plain panko) $0.93
⅓ cup shredded Parmesan $2.21
3 Tbsp sun dried tomatoes in oil, minced + 1 Tbsp oil, reserved* $0.96
16 oz fresh button mushrooms $3.98

Instructions

In a medium size skillet, melt butter and sauté diced onion with rosemary sprig over medium heat until soft and translucent, about 4 minutes.
Add garlic and cook until fragrant, about 2 minutes.
Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of fresh minced parsley (reserve a pinch for garnishing), walnuts, cream cheese, salt and pepper.
Pulse in food processor until combined but still chunky
Fold in breadcrumbs, Parmesan cheese, and minced sun dried tomatoes.
Clean mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
Drizzle with reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*
Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes
When done, simply garnish with the reserved minced parsley and a crank of salt and pepper on top! Enjoy.

See how we calculate recipe costs here.

Notes

*If you did not buy the kind of sun dried tomatoes that are stored in oil, you can rehydrate dehydrated sun dried tomatoes by soaking them in water on your countertop until they are soft and pliable. You can also soak them in olive oil until the same consistency is achieved! If you do not have sun dried tomato oil to drizzle on top, regular olive oil will do just fine.

Nutrition

A hand taking a stuffed mushroom from a wooden chopping board.

how to make Stuffed Mushrooms – step by step photos

Diced onion and a sprig of rosemary sauteing in a skillet.

In a medium size skillet, melt 2 Tbsp salted butter and sauté ½ a diced yellow onion with 1 rosemary sprig over medium heat until soft and translucent, about 4 minutes.

Minced garlic added to diced onion and rosemary in a skillet.

Add 3 minced garlic cloves and cook until fragrant, about 2 minutes.

Cooked onions, with chopped walnuts, cream cheese, and parsley in a food processor.

Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of 1 tsp fresh minced parsley (reserve a pinch for garnishing), 2 Tbsp crushed walnuts, 1 8oz package of cream cheese, ½ tsp salt, and ½ tsp pepper.

Pulse in food processor until combined but still chunky.

Stuffed mushroom filling with parmesan, sun dried tomatoes and breadcrumbs in a mixing bowl.

Fold in ½ cup breadcrumbs, ⅓ cup shredded Parmesan, and 3 Tbsp minced sun dried tomatoes.

Mushroom caps on a baking sheet with a spoon scooping out the insides for stuffing.

Clean 16 oz of fresh button mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.

Stuffed mushrooms on a baking sheet with a spoon drizzling oil over.

Drizzle with 1 Tbsp reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*

Freshly baked stuffed mushrooms on a baking sheet.

Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes. When done, simply garnish with the reserved pinch of minced parsley and a crank of salt and pepper on top! Enjoy.

I love serving these easy stuffed mushrooms at parties and gatherings. They’re quick to prepare, budget-friendly, and always disappear quickly!

The post Stuffed Mushrooms appeared first on Budget Bytes.

Vegetarian Recipes

Easy Homemade Falafel

This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

What is Falafel?

If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!

My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.

“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”

MaryBeth

Here’s what you’ll need to make this easy falafel recipe:

Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.

Can I Bake Them?

I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.

Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.

How to Serve Falafel

I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.

Storage, Freezing, & Reheating

I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.

Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.

Homemade falafel on top of some hummus with salad.

Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that’s quick, easy, and delicious.

Course Appetizer, Main Course, Side Dish

Cuisine Middle-Eastern

Total Cost ($3.08 recipe / $0.16 serving)

Prep Time 1 30

Cook Time 10

Total Time 1 40

Servings falafel

Calories 108kcal

Author Beth Moncel

Equipment

Food Processor
Baking Sheet
Parchment Paper

Ingredients

2 15 oz. cans chickpeas $1.72
¼ red onion $0.26
1 handful fresh parsley, about ¼ bunch $0.26
1 handful fresh cilantro, about ¼ bunch $0.17
4 cloves garlic $0.12
1 tsp salt $0.01
½ tsp cayenne pepper $0.13
1 tsp ground cumin $0.08
1 tsp baking powder $0.04
½ cup flour* $0.07
¼ cup neutral cooking oil for frying $0.22

Instructions

Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

Homemade falafel in a flatbread with salad.

How to Make Falafel — Step By Step Photos

Overhead view of the ingredients for homemade falafel.

Gather all your ingredients.

Chickpeas, parsley, cilantro, diced red onion, garlic cloves, cumin, cayenne, and salt in a food processor.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Falafel mix in a mixing bowl with flour added.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Shaped falafel patties on a baking sheet.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

Falafel patties in a zip loc bag for freezing.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

Three falafel patties frying in a pan of oil.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.