Step 1 of 12
Dairy-Free Herb-Stuffed Mushrooms
Preheat the oven to 375°F.
Step 2 of 12
Dairy-Free Herb-Stuffed Mushrooms
Line a square baking dish with aluminum foil and spray with nonstick cooking spray. Set aside.
Step 3 of 12
Dairy-Free Herb-Stuffed Mushrooms
Remove the stems from the mushrooms and discard, or save for an another use.
Step 4 of 12
Dairy-Free Herb-Stuffed Mushrooms
Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
Step 5 of 12
Dairy-Free Herb-Stuffed Mushrooms
Break the baguette into chunks and pulse into coarse crumbs with a food processor.
Step 6 of 12
Dairy-Free Herb-Stuffed Mushrooms
Combine the breadcrumbs, parsley, thyme, garlic powder, salt, and black pepper in a large mixing bowl.
Step 7 of 12
Dairy-Free Herb-Stuffed Mushrooms
In a separate bowl, whisk together the egg, mayonnaise, and mustard.
Step 8 of 12
Dairy-Free Herb-Stuffed Mushrooms
Add egg mixture to the breadcrumbs and mix until stuffing holds together when pinched.
Step 9 of 12
Dairy-Free Herb-Stuffed Mushrooms
With a small spoon and clean hands, stuff a generous tablespoon of filling into each mushroom. Use enough so that the mushrooms are tightly packed and domed with stuffing.
Step 10 of 12
Dairy-Free Herb-Stuffed Mushrooms
Bake the mushrooms on middle rack of oven until the stuffing is nicely browned, 23-26 minutes.
Step 11 of 12
Dairy-Free Herb-Stuffed Mushrooms
Check to see that mushrooms are done. Remove from oven or add time as needed.
Step 12 of 12
Dairy-Free Herb-Stuffed Mushrooms
Allow the mushrooms to cool for 5-10 minutes before serving. Refrigerate leftovers for up to 2 days.
