Dairy-Free Herb-Stuffed Mushrooms

YUMMLY (4)
Drina: "Awesome!! Will be making again" Read More
10Ingredients
36Minutes
20Calories

Description

No one will miss the dairy in these filling and flavorful stuffed mushrooms! This recipe is a crowd-pleasing appetizer for any occasion, and can be easily turned into a vegan recipe with a few tweaks…

Party Platter

Stuffed mushrooms are an ideal finger food for any event or gathering. Whether you’re hosting a cocktail party or serving Christmas dinner, stuffed mushrooms are a perfect appetizer recipe to keep on hand for the big day. Who doesn't love comfort food in bite-sized servings? If you and your guests love mushrooms, don't skip this one. They take a little over half an hour to assemble and cook, or you can prep the mushrooms and filling in advance to save yourself some time.

While they make for great, shareable appetizers, you can easily serve these as a side dish or even as a main dish for a weeknight dinner at home. Add a big salad or soup and you're good to go!

Let's take a look at what makes these stuffed mushrooms so great with a few helpful recipe notes.

Vegan-Friendly With A Few Simple Steps

A few quick substitutes, and you'll have yourself a dairy-free and vegan recipe! Use vegan mayonnaise and a flax egg instead of regular mayonnaise and an egg.

Many stuffed mushroom recipes call for cheese, but this recipe doesn’t use any. You can add vegan parmesan cheese or nutritional yeast for a vegan-friendly cheese flavor in the filling, and for a crunchy finish, you can sprinkle a little extra over the tops of the mushrooms before baking.

How To Make A Flax Egg

Since many recipes call for eggs, it's helpful to have an alternative if you're looking to eat vegan. To make a flax egg, stir together 2 1/2 tbsp. of water with 1 tbsp. of flaxseed meal in a small bowl. Let the mixture rest for 5 minutes so it can thicken. Once thickened, use it in recipes in place of 1 egg.

Special ingredients

For this recipe, you'll use classic Italian flavors and vegan staples to complete the dish!

Mushrooms: this recipe calls for cremini mushrooms, but you can use white button mushrooms or baby bella mushrooms instead.

Bread: a day-old baguette works best in order to make your bread stuffing.

Dried herbs and spices: a combination of dried parsley, thyme, garlic powder, salt, and black pepper.

Mayonnaise: be sure to use a vegan option instead of regular mayonnaise if you are looking to keep this recipe vegan-friendly.

Egg: vegans can opt to use a flax egg (see instructions above) instead

Dijon mustard: Dijon adds a touch of sharpness to round out the recipe and gives it a hint of spice.

Preparing Mushrooms

To get the mushrooms ready to use, brush each one dry with a soft brush, or use a damp paper towel if they are extra dirty. Don't soak them, as they'll absorb the water and get soggy. Remove the mushroom stems by gently twisting them off, and don't worry if a piece gets stuck inside the mushroom cap as you can cut it out. If you'd like, you can save the stems and use them to make veggie stock or gravy!

Going Gluten-Free

If you want to make this recipe gluten-free, feel free to swap the standard baguette for gluten-free bread. Just be sure whatever type you use it's day-old and dried out. This helps the filling absorb the maximum amount of flavor.

Read More

Ingredients

  • 12 cremini mushrooms (large)
  • 4 ounces day-old baguette
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 1 egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • Remove All from Shopping List
    US|METRIC
  • 12 cremini mushrooms (large)
  • 4 ounces day-old baguette
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 1 egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • Remove All from Shopping List

    Directions

    1. Preheat the oven to 375° F.
    2. Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
    3. Carefully remove the stems from the mushrooms and discard or save for an alternative use.
    View 10 More StepsDiscover more recipes from Yummly
    Did you make this?

    NutritionView More

    20Calories
    Sodium5% DV125mg
    Fat2% DV1.5g
    Protein2% DV1g
    Carbs1% DV2g
    Fiber0% DV0g
    Calories20Calories from Fat10
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol20mg7%
    Sodium125mg5%
    Potassium100mg3%
    Protein1g2%
    Calories from Fat10
    % DAILY VALUE
    Total Carbohydrate2g1%
    Dietary Fiber0g0%
    Sugars<1g2%
    Vitamin A2%
    Vitamin C0%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Drina 3 months ago
    Awesome!! Will be making again
    Jessica DeWitt 8 months ago
    Easy to make and great flavour. 10/10, would recommend.
    Vikky Engebretson 9 months ago
    very easy to make and great tasting!
    Melinda Ghita 10 months ago
    very good recipe! loved it