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.

Cheesy Vegetarian

Easy Vegetable Moussaka Casserole

Just like vegetable lasagne, vegetarian moussaka is one of those dishes that I adore, but I rarely cook for myself, because it always seems like such a huge effort. Cooking lentils, boiling potatoes, grilling slices of eggplant, simmering tomato sauce… the vast majority of the time, I really, truly can not be bothered.

That’s why this vegetable moussaka casserole is such a revelation! It’s a casserole-style version of my favourite veggie moussaka, which tastes just the same, but is so much less effort to make! Just stick everything in a baking dish and let it do its thing, casserole-style.

A spoon taking a scoop from a baking dish of cheesy moussaka casserole.

This moussaka casserole has two sections:

a tasty tomatoey layer underneath, made with all the usual ingredients you’d expect to find in a vegetable moussaka – tender lentils, melt-in-your-mouth eggplant and roasted potatoes, cooked in a rich tomato sauce
a thick layer of creamy bechamel sauce on top

As you scoop into the casserole, the creamy sauce drips down and smothers the tomatoey layer. It. Is. Delicious.

How is this Easier than a Regular Vegetarian Moussaka?

I’m not going to lie, this vegetable moussaka casserole takes quite a long time to bake, and the ingredients list is a fair bit longer than the majority of my easy recipes.

However, I stand by the fact that this is so much easier to make than most moussaka recipes. Although it takes a while to cook, it’s almost all hands-off time, where you can go and relax / do some other useful jobs / play with your kids / whatever else you like to do with your life.

Vegetarian moussaka casserole topped with sliced tomato.

This vegetarian moussaka casserole is easy to make because:

using canned lentils mean there’s no boiling required.
the vegetables are roasted in the oven, rather than the more hands-on method of cooking them on the stovetop.
there’s no fiddly layering of sliced ingredients – it’s all baked up together.
even the tomatoey sauce is cooked right there in the oven with the other ingredients.

It’s definitely not a quick weeknight dinner, but if you’re at home over the weekend, it’s the perfect dish to have baking in the oven while you’re busy with other things.

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Overhead shot of a cheesy topped moussaka casserole with sliced tomatoes.

Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

potatoes
eggplant (aubergine)
canned lentils (mine were green lentils)
onion – I only used half an onion (a small onion would also work!)
canned tomatoes
tomato paste
garlic – I used pre-minced garlic from a jar (my favourite time-saving ingredient!)
dried herbs – mint and oregano. I very rarely use dried mint but trust me, it tastes amazing in moussaka! Not a hint of toothpaste, I promise.
tomato – to slice up for the topping
milk, flour and butter – for the creamy white sauce. You can add a pinch of nutmeg to it as well, if you like.

Becca’s Top Tip

I used the same baking dish to roast up my vegetables, and then to cook the casserole itself. If you’ve got a little less time on your hands, the veggies will actually roast a little quicker if you spread them out on a baking tray – but I wanted to save on dishes to wash! I love a one pot meal.

Recipe Video

Overhead shot of a portion of vegetable moussaka with salad.

Printable Instructions

Vegetable Moussaka Casserole

This vegetable moussaka casserole is a much easier version of a vegetarian moussaka – but is just as tasty, with a luxurious creamy topping!

Course Main Course

Cuisine Greek, Middle Eastern, Turkish

Diet Vegetarian

Prep Time 25

Cook Time 1 35

Total Time 2

Servings

Calories 523kcal

Author Becca Heyes

Ingredients

For the lentil layer:

1 medium eggplant (aubergine) (~ 250g / ~ 9 oz)
~ 500g (~ 1 lb) potatoes
1 medium onion (or 1/2 large onion)
2 Tbsp oil
400 g tinned lentils, drained (240g, or ~ 1 1/4 cups, when drained)
400 g tin (~ 1 1/3 cups) chopped tomatoes
1 Tbsp tomato puree
1 tsp minced garlic
1/2 tsp dried mint
1/2 tsp dried oregano

For the topping:

60 g (~ 2 oz) butter
60 g (~ 2 oz) plain flour
500 ml (~ 2 cups) milk
1/2 tsp salt
1 large tomato, sliced

Instructions

Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Cut the eggplant, potatoes and onion into 2cm dice (I didn’t bother peeling the potatoes). Toss them in a little oil, and add to a baking dish – mine measured approx. 8 x 8 inches.
Roast the vegetables in the centre of the oven for around 50 minutes, stirring once or twice during cooking, or until the vegetables are fairly soft (the potatoes might still be a bit al dente). If you decide to spread the vegetables out onto a baking tray instead of using the dish, they will cook more quickly.
Add the tinned lentils, tinned tomatoes, tomato puree, garlic, and dried herbs, and mix well to combine.
Return to the oven for a further 30 minutes, until the tomatoes have thickened up into a rich sauce. Mix well.
To make the béchamel topping, melt the butter in a saucepan over a medium-low heat, and add the flour. Mix to create a thick paste (a roux), and cook for a minute or so, stirring constantly. Add the milk a little at a time, stirring until smooth each time before adding more milk. Season to taste with salt. If you need more detailed instructions, check out my white sauce recipe.
Pour the béchamel sauce over the lentil mixture, and top with a few slices of tomato.
Return to the oven for a final 25 minutes, or until the topping is lightly browned.
Allow to stand for a few minutes, then serve.

Nutrition

Recipe FAQs

Can I prepare moussaka in advance?

Absolutely! The casserole can either be cooked entirely and then reheated when needed, or you can assemble it, then do the final bake just before serving.

Can I freeze leftover moussaka?

Moussaka is perfect for batch cooking – just transfer any leftovers to a freezer-safe tub, and freeze. Reheat thoroughly in the microwave.