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Stuffed Mushrooms are a perfect appetizer for your next party. The stuffing is filled with mellow garlic, toasted pecans, sundried tomatoes, and spinach and then topped with a citrus basil dressing.

This is an easy recipe to make for an upscale appetizer to serve at a nice dinner party or cocktail party. You can make the stuffed mushrooms ahead and keep them in your refrigerator until you are ready to bake them just before guests arrive.

vegan stuffed mushrooms in pan

Why these stuffed mushrooms are great for a party

These little gems are easy to make before your guests arrive and everyone will be impressed at how good they are.

Ingredients

  • Mushrooms: you can use white button mushrooms or baby bella mushrooms.
  • Onion: Use an onion that is not too strong such as a sweet Vidella.
  • Garlic: Do not use the minced garlic in a jar. Freshly chopped cloves are best.
  • Nuts: I like to use pecans however walnuts or pine nuts would be good also.
  • Sun-dried tomatoes: Be sure to use a sharp knife and cut these into very small pieces.

The complete ingredient list and measurements are in the recipe card below.

Mushroom Tips

Should I wash mushrooms?

Don’t wash mushrooms with water it will leave brown spots on the surface. Instead, use a dry towel, paper towel or soft-bristled brush to clean any dirt off of a mushroom.

What mushroom is best for stuffing

I like to use the small white button or baby bella mushrooms when I am stuffing them. They hold their shape well and are the perfect size for appetizers.

🔪 Instructions

  1. Preheat the oven to 375 degrees
  2. Remove the stems from the mushrooms and dice them finely. Place caps bottoms up in a baking dish.
  3. Dice the mushroom stems into very small pieces. Set aside.
  4. Next, add olive oil to a medium-sized pan and heat over medium-high heat. *Note, I suggest string often as you cook the veggies. Your goal is to have the moisture evaporate from the veggies when you are finished cooking the mixture.
  5.  Next, add onions, and saute until they are transparent.
  6. Add garlic and chopped mushroom stems. Cook until the mushroom stems turn brown.
  7. Next, add spinach, and basil, occasionally stirring until stem pieces are soft and moisture has evaporated.
  8. Add chopped sun-dried tomatoes, salt, pepper, and chopped pecans, sauteing for 1 minute. Remove from heat.
  9. Stuff the mixture into mushroom caps and bake for 15 to 20 minutes in the preheated 375-degree oven. The mushroom caps should be soft and brown when finished cooking.
  10. Remove from oven and allow to cool for a few minutes. Then drizzle Citrus Basil Dressing over the mushrooms and top with chopped fresh basil. Serve and enjoy.
stuffed mushrooms in pan

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vegan stuffed mushrooms
5 from 5 ratings

Stuffed Mushrooms

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Stuffed Mushrooms are a perfect appetizer for your next party, full of garlic, toasted pecans, sundried tomatoes, spinach, and then topped with a citrus basil dressing. They are easy to make and you can make them ahead then bake just before a party.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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Ingredients
 

Citrus Basil Dressing

Mushrooms

  • 12 to 14 white mushrooms, medium to large – brushed clean
  • 1 tablespoon virgin olive oil
  • 2 tablespoons sweet onion, finely minced
  • 3 cloves garlic , finely minced
  • 1/4 cup spinach, fresh chopped
  • 3 tablespoons pecans , roasted, finely chopped
  • 3 tablespoons sun-dried tomatoes , finely chopped
  • 3 tablespoons basil , finely chopped
  • 1/2 teaspoon pink Himalayan salt
  • 1/4 teaspoon pepper

Instructions
 

Citrus Basil Dressing

  • In a small jar that has a lid, add the dressing ingredents. Screw on a tight fitting lid and shake. Set aside for drizzling on the baked mushrooms just before serving.
    1 tablespoon basil, 2 tablespoons orange juice, 1/4 teaspoon garlic, 2 tablespoons olive oil
  • Preheat the oven to 375 degrees
  • Remove the stems from the mushrooms and dice them finely.  Place caps bottoms up in a baking dish.
    12 to 14 white mushrooms
  • Dice the mushroom stems into very small pieces. Set aside.
  • Next, add olive oil to a medium-sized pan and heat over medium-high heat. *Note, I suggest string often as you cook the veggies. Your goal is to have the moisture evaporate from the veggies when you are finished cooking the mixture.
    1 tablespoon virgin olive oil
  • Next, add onions, and saute until they are transparent.
    2 tablespoons sweet onion
  • Add garlic and chopped mushroom stems. Cook until the mushroom stems start to sofen and turn slightly brown, about two minutes.
    3 cloves garlic
  • Next, add spinach, and basil, stirring until mushroom stem pieces are soft and moisture has evaporated.
    1/4 cup spinach, 3 tablespoons basil
  • Add chopped sun-dried tomatoes, salt, pepper, and chopped pecans, sauteing for 1 minute. Remove from heat.
    3 tablespoons pecans, 3 tablespoons sun-dried tomatoes, 1/2 teaspoon pink Himalayan salt, 1/4 teaspoon pepper
  • Using a small spoon, stuff the mixture into mushroom caps and bake for 15 to 20 minutes in the preheated 375-degree oven. The mushroom caps should be soft and brown when finished cooking.
  • Remove from oven and allow to cool for a few minutes. Then drizzle Citrus Basil Dressing over the mushrooms and top with chopped fresh basil. Serve and enjoy.
Serving: 1g, Calories: 59kcal, Carbohydrates: 2g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 100mg, Potassium: 134mg, Fiber: 1g, Sugar: 1g, Vitamin A: 112IU, Vitamin C: 3mg, Calcium: 8mg, Iron: 0.4mg
Cuisine: American
Course: Appetizer
Author: Gina Dickson

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