Baked Vegetarian Stuffed Mushrooms (with kale and craisins)

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These Baked Vegetarian Stuffed Mushrooms (with kale and craisins) are a simple party appetizer. Made with cream cheese and topped with a crispy panko crust, this recipe is always a hit at my house!

Best Baked Vegetarian Stuffed Mushrooms

This delicious stuffed mushroom appetizer is meatless but no one would even know it! They are packed with flavor so vegetarian or not, everyone will LOVE them!

Why are these ‘THE BEST” vegetarian stuffed mushrooms?

Because they are super simple to put together, look uber fancy and taste damn delicious!!

This recipe for stuffed mushrooms is also the best because each mushroom is filled with cream cheese and also topped with a buttery panko breadcrumb shell!

Vegetarian Stuffed Portobello Mushrooms

What Mushrooms Do You Use For Stuffed Mushrooms?

There is no right or wrong mushroom to stuff in my opinion. As long as your mushrooms are sturdy enough to stand up on their own and not TOO big. If they are too big, they will not be bite sized.

I find that the easiest and best mushrooms for stuffing are:

• White Button Mushrooms
• Cremini Mushrooms
• Portobello Mushrooms

Here is a list of all the different types of mushrooms if you’re interested!

What Cheese Is Best For Stuffed Mushrooms?

Any cheese would be great but a cheese that melts well would be best.

I like using any of the following:

• Cheddar
• Asiago
• Fontina
• Mozzarella
• Gruyere
• Colby-Jack
• Gouda
• Parmesan (even though it doesn’t melt as well)

Do You Have To Wash Mushrooms?

To wash them or not to wash them? Well, mushrooms grow in the ground so you decide. In most packages of mushrooms, I will most certainly see dirt so I ALWAYS rinse mine. With that said, how to “properly” clean mushrooms is debatable. You can spend up to 20 minutes cleaning them if you wipe them one by one! Who has time for that?? Just rinse quickly and pat them dry!

*You want to stay away from SOAKING them in water.

More vegetarian appetizers you may like!

Easy Ricotta Roasted Red Pepper Crostini

Roasted Baby Peppers Stuffed With Feta

Italian Stuffed Mushrooms with Clams

Baked Mushroom Spinach Quesadillas

Vegetarian Empanadas

Baked Vegetarian Stuffed Mushrooms (with kale and craisins)

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Baked Vegetarian Stuffed Mushrooms (with kale and craisins)

These Baked Vegetarian Stuffed Mushrooms (with kale and craisins) are the best stuffed mushrooms! They will become your go-to when you want something elegant but quick for your next party. With sweet craisins, salty cheese and a crunchy, buttery exterior, your guests will LOVE them!

5 from 1 vote

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Course: Appetizer

Cuisine: American

Keyword: mushrooms

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Servings: 24 Mushrooms

Calories: 864kcal

Author: Aleka Shunk

Ingredients

Filling

• 24 Small Mushrooms ((Cremini work well!))24 Small Mushrooms ((Cremini work well!))
• 1 Cup Finely Chopped Kale ((or spinach))1 Cup Finely Chopped Kale ((or spinach))
• 1 Cup Shredded Cheese (*I recommend Fontina)1 Cup Shredded Cheese (*I recommend Fontina)
• 1 8 oz. Package Cream Cheese1 8 oz. Package Cream Cheese
• 1/2 Cup Craisins1/2 Cup Craisins
• 1/8 Tsp Salt1/8 Tsp Salt
• Olive OilOlive Oil

Crunchy Panko Topping (Optional)

• 2/3 Cup Panko Breadcrumbs2/3 Cup Panko Breadcrumbs
• 2 Tbsp Butter (Melted)2 Tbsp Butter (Melted)
• 1 Tbsp Chopped Chives1 Tbsp Chopped Chives

Instructions

• Preheat oven to 350 F.
• Mix filling ingredients in a bowl and set aside. (Make sure your kale is VERY finely chopped! You can use a food processor if you want!)
• Rinse mushrooms and remove stems.
• Brush mushroom caps with olive oil and place on large baking sheet.
• Fill each mushroom with about a tsp. of filling and press down.
• Mix panko topping ingredients in a small bowl.
• Sprinkle each mushroom generously with panko mixture and press down as you go so it sticks to the filling.
• Bake at 350 F for 18-20 min on top rack. If your panko topping does not have a golden brown color, switch oven setting to broil and watch CLOSELY until the top gets the right color. It should only take 2 min. tops!

Recipe Notes

*I used the frozen kale and broke it up into small pieces with my hands. No chopping is required! (Leave out the tough stems if you can) OR you can throw fresh kale in a food processor until finely chopped.

-You can always use spinach instead of kale!

*The panko gives a nice added crunch and color. You can use regular breadcrumbs if you don't have panko but panko will be crunchier!

Party Tips*

Do all steps, up to panko topping, ahead of time and place on baking sheet. Cover with foil and keep in fridge until ready to bake!

These are still good room temperature so you wish, you can always bake them ahead of time and transfer them in tuppeware if your taking them to a party.

Save some baking time by baking them for 15 minutes first. Then pop them BACK in the oven as guests arrive for the last 5 minutes.

Nutrition

Serving: 3g | Calories: 864kcal | Carbohydrates: 68.6g | Protein: 20.8g | Fat: 56.1g | Cholesterol: 145mg | Potassium: 444mg | Fiber: 5.9g | Sugar: 43.7g | Calcium: 240mg | Iron: 1.6mg