Easy Cheese & Parsley Stuffed Mushrooms

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Easy Cheese & Parsley Stuffed Mushrooms

An easy mushroom and cheese recipe with only a few ingredients. You can prepare this recipe in less than 20 mins.

Course Main Course, Side Dish
Cuisine vegan, vegetarian
Tags cheese, mushrooms, parsley
Prep time 10 minutes
Cook time 10 minutes
Servings 4 portions
Author Silvia Cooks


  • 12 medium-sized mushrooms (champignon, chestnut or any regular shroom that can be stuffed)


  • 1 clove garlic crushed or finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp chili flakes or a hot chili sauce
  • 1 pinch salt
  • 1 pinch black pepper
  • 150 gr cream cheese (vegan option works too)
  • 50 gr parmesan or grana padano (vegan option: nutritional yeast + lemon juice + almond flour)
  • 30 gr breadcrumbs (optional)


  1. Set the oven to 220ºC.

  2. Lightly rinse and clean the mushrooms. Chop the stems off and save them for another dish (you can chop them and sauté, use in an omelette or with pasta!).

  3. Mix all the filling ingredients in a bowl. Taste it and adjust with a little salt or lemon juice if needed.

  4. Stuff each mushroom almost to the brim, but not quite.

  5. Line a baking tray with baking paper or tin foil, or alternatively use tin foil trays if you have them. Bake the mushrooms for 10-15 mins on grill mode, or until the cheesy feeling looks golden-brown.

  6. Serve with a salad and other veggies, tempeh, or rice.


On a warm Summer day, turn the BBQ on and grill these beauties (covered) until they’re bubbling and sizzling!

“Good food is very often, even most often, simple food.”

Anthony Bourdain

True story… These simple mushrooms were one of our biggest hits of Summer 2020 in Sweden. We bbq’ed a few times every week – as long as the weather allowed it, we grilled all kinds of veggies, even pizza.

Ben’s dad, Stefan, found this recipe and prepared it for us. The creaminess of the cheeses, the chewiness of the mushrooms and the heat from the chilis… Oh my! Just thinking about it makes me drool.

Vegan version

Making it vegan shouldn’t be any problem.

  • Cream cheese: nowadays you can find vegan coconut or oat-based alternatives. You could also blend some soft tofu + lemon juice + nutritional yeast instead, although I haven’t tried it for this recipe.
  • Parmesan cheese: grind almonds + nutritional yeast + pinch of salt.

I hope this was helpful and gave you some ideas. My goal is to feed you more interesting ways to use ingredients at home, allowing you to feel more free and empowered in your kitchen, and hopefully relying less and less on step-by-step recipes.

If you try this recipe, please let me know how it went in the comments section.

If you share it on social media, tag me @silvia.cooks and use #SilviaCooks.

Bon profit,