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Healthy Vegetarian Stuffed Mushrooms

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5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 7 servings (15 mushrooms)
Category Appetizer
Cuisine American
Author Zestful Kitchen


Baked mushroom caps filled with a cheesy veggie and lentil filling then finished with a crispy topping—a great vegetarian appetizer!


  • 3 tablespoons olive oil divided
  • 15 medium cremini mushrooms, washed, dried, stems removed and chopped fine
  • ¾ cup brown lentils, cooked and drained
  • ½ cup finely diced celery
  • ¼ cup minced onion
  • 1 large garlic clove, minced
  • 1 tablespoon sherry vinegar or white wine vinegar
  • ¼ cup goat cheese, crumbled
  • 1 egg yolk
  • 1 teaspoon lemon zest
  • 3 teaspoons parsley, chopped
  • cup whole-wheat Panko breadcrumbs


  • Heat oven to 350°F (177ºC).
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium until simmering.
  • Add chopped mushroom stems, lentils, celery onion, garlic and ½ teaspoon salt to skillet. Cook until vegetables are softened and starting to brown, 8–10 minutes.
    lentil and vegetable mixture in a nonstick skillet
  • Deglaze pan with vinegar and cook 1 minute. Transfer vegetable mixture to a medium bowl.
  • Add goat cheese, egg yolk, lemon zest and parsley to vegetable mixture; mix well to combine.
    creamy vegetable mixture in a medium-glass bowl
  • Place mushrooms caps facing up on a baking sheet lined with parchment paper (or in a baking dish).
  • Spoon about 1 tablespoon of mixture into each mushroom cap to form a mound. Depending on size of mushroom you may need a little more or less to fill it.
    stuffed cremini mushrooms on a parchment-lined baking sheet
  • In a small bowl, combine Panko, remaining tablespoon olive oil, and ¼ teaspoon each salt and pepper.
    breadcrumbs in a green glass bowl
  • Top each mushroom cap with a sprinkle of breadcrumbs (reserve any leftover breadcrumbs for serving) and bake until mushrooms are tender and topping is golden brown, 20–25 minutes.
    stuffed mushrooms on a parchment lined baking sheet.
  • Serve with lemon wedges and a sprinkling of remaining breadcrumbs. 


Mushrooms can be stuffed and stored in the refrigerator up to 1 day ahead of time. Bake as directed. 
To make this recipe gluten free, use gluten-free Panko breadcrumbs.


Serving: 2mushroomsCalories: 174kcalCarbohydrates: 25gProtein: 11gFat: 3gSaturated Fat: 1gCholesterol: 45mgSodium: 120mgFiber: 10gSugar: 2g
Keywords easy stuffed mushrooms, Stuffed mushroom caps, stuffed mushrooms
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