Vegetarian Oven Stuffed Mushrooms


Rezept auf Deutsch: Vegetarische Überbackene Champignons

I love mushrooms. There, I said it. I always loved mushrooms and I don’t understand people who dislike them. If you were to tell me that you hated mushrooms, I’d probably be as shocked as if you had told me that you dressed up as a clown and killed puppies. I’m afraid of clowns and who would do anything cruel to a puppy. How dare you? Now that we’ve established that mushroom hating people are all monsters, on with the story.

When I was little we would have mushrooms the same way every time, the one from the can with German pancakes or Schnitzel. Don’t get me wrong, that’s delicious and quick. Nothing wrong with that. But as an adult I wanted to branch out. So I bought a packet of fresh mushrooms and didn’t know what to do with them. Pancakes? Schnitzel? Been there, done that.


So I went on Pinterest and searched for mushroom recipes. I read and pinned like a maniac. Mushroom soup, I hate soup, pin. Mushroom omelette, I’m not crazy about eggs, pin. A year older I reemerged, with 200 recipes on my recipe board, only some of which contained mushrooms. Yet, I felt like I had not found the right recipe. I had seen some stuffed mushroom recipes, but they always used minced meat to stuff them. I’m not a vegetarian, but I can’t eat meat every day. So I did what I always do, I took a couple of things out of my refrigerator and cupboards and started to wing it. I chopped and sautéed, stuffed and sprinkled, baked and devoured. It was delicious. I think I ate the whole packet by myself. Then I licked the plate and thought to myself, “I wish I knew how I made that.”

It’s what I do, I start cooking, make something great and don’t write it down immediately. What follows will be multiple weeks of experimentation without ever getting it right. I’m looking at you, Coconut Curry. Not this time though. These stuffed mushrooms might actually be foolproof. They taste great, they look great and you can even serve them as a side dish at your next family dinner or brunch. I wouldn’t blame you, if grabbed yourself some oven mitts and your oven proof dish and ran where no one could find you. I have done that. Enjoy!


I figured out how to make this recipe and wrote it down in my very own cookbook. I laminated it, so I can wipe it down. Technically, I should be done, but I figured I should take it a step further. When the nuclear apocalypse comes to kill all life on this planet, I want for conquering aliens to be able to eat my oven stuffed mushrooms. Maybe they like them so much, that they bring me and my family back from our dusty remains. But, realistically speaking, what are the chances of them finding my small town kitchen. Just turn right at the brown cows, right past the miniture horse and another left at white cow, the one with attitude. Carol survived the apocalypse and she is not impressed with the new visitors. Those conquering aliens are probably tech savy, so they might find this. (Can you tell that I have a childlike imagination, or was that actually subtle?)

So for everyone out there on the world-wide web now and the future alien overlords, I give you my cherished (mostly by me, but on Christmas I almost lost a hand to a stabbing fork) Vegetarian Oven Stuffed Mushrooms. And if you wanted me to, I’d also give you the recipe to the Stuffed Mushroom Muffins I invented, when I had leftover dough.

Recipe Slide Show



Vegetarian Oven Stuffed Mushrooms


1 TBL olive oil

500 gr mushrooms

1/2 Onion

2 cloves of garlic

2 Tsp Instant-Vegetable Stock (homemade, store bought or a cube)



2 TSP Créme Fraiche (heaped)

grated Cheese (cheddar or gouda) per taste


  1. Clean the mushrooms and remove the stems. Slice a cross into the mushroom head and put it into a lightly greased heat proof dish. Remove the very ends from the stems and dice them.
  2. Finely Dice the onions and the garlic.
  3. Sauté the onions on high heat with the olive oil.
  4. When the onions begin to turn brown, add the garlic and fresh instant-vegetable stock. Sauté them for a minute or two. Dry vegetable stock is added with the spices.
  5. Add the diced mushroom and sauté them until they turn brown.
  6. Take the pan off the heat and add salt and pepper to taste. If you’re using dry vegetable stock, add it now. Stir in the créme fraiche.
  7. Preheat the oven to 180 degrees.
  8. Spoon the filling into the mushroom heads, sprinkle the cheese over and put it into the oven. Bake for 30 minutes until the cheese is golden.

I hope you’ll give my recipe a try. I just finished mine and they were delicious. Now I’ll go binge Stranger Things in preparation for season 2. I’m excited already, but I might be a little early. Have a lovely day.

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