Dairy Free Stuffed Mushrooms
Dairy Free Stuffed Mushrooms are a great way to make the perfect appetizer! You can make this during the holiday season or have it as the star of the show at family gatherings. Everyone will love this delicious classic dish!
I love that this is the perfect finger food – because sometimes it’s just fun to eat with your hands. My whole family agrees, which is why we make these vegan appetizers all the time. Sometimes we make this as a delicious appetizer or start while we’re waiting for dinner, and sometimes we find that this is a great main dish because we fill our bellies so full that we’re too stuffed to eat anything else. It’s all about finding that balance in life, right?
While this can make a great party snack, it’s also a great side dish, too. This stuffed mushrooms recipe proves that you can make an easy vegan dish in a short amount of time. Just be sure to follow the steps of the recipe card below – and you’ll be pleased with the delicious outcome. The next time that you want a flavorful dish with simple ingredients, this is it.
Be sure to check out my Keto Sausage Stuffed Mushrooms for another great appetizer recipe. You can’t go wrong with options!
Ingredients
White mushrooms – You can use any type of mushrooms that you want. Just make sure that they’re whole mushrooms and not sliced.
Baby spinach – Fresh spinach is a great ingredient for flavor and health benefits.
Tomatoes – You can use fresh tomatoes or even sun-dried tomatoes for this dish.
Green onions – Scallions are a great way to mix in a bit of crunch and taste.
Mayonnaise – This is what helps to hold all the ingredients together and make each bite nice and creamy.
Salt – To taste.
How to make Dairy-Free Stuffed Mushrooms
Step One: Preheat the oven to 375 degrees.
Step Two: Mix all the ingredients, minus the mushrooms, into a bowl. Spoon the mixture into the mushroom caps.
Step Three: Place the filled mushrooms onto a baking sheet and bake for 20 minutes.
Variations
Add vegan mozzarella – If you want to add vegan cheese or vegan cream cheese, you totally can. You can also use vegan parmesan cheese as a delicious topping, too.
Add panko bread crumbs – If you want to add a little bit of crunch to this mushroom recipe, you can add a few panko breadcrumbs mixed with vegan butter right on top. For a low carb crunch crushed pork rinds are a great choice. Just crush some pork rinds in a food processor. You can also add nutritional yeast for a cheesy flavor similar to parmesan cheese.
Use a different type of mushroom – White button mushrooms work great for this dish, but so do baby bella mushrooms. Most traditional stuffed mushrooms will use a variation or use large portobello mushrooms, so you have options.
Veggies – Swap out or add to the filling. Chopped red bell pepper or roasted red peppers, artichoke hearts, kalamata olives, kale, thinly sliced red onions, or cauliflower rice are all great choices.
Drizzle – Drizzle the cooked mushrooms with a balsamic vinegar reduction or balsamic glaze.
Common Questions
What are some delicious fresh herbs that you can add to these dairy free appetizers?
Vegan recipes like this are so versatile in how you can flavor them. The mushroom mixture can be flavored with cayenne pepper, garlic cloves, garlic powder, fresh parsley, and anything else that you want to add to the dish.
What is the best way to clean small mushrooms?
It’s not hard to clean baby portobello mushrooms or smaller mushrooms, so don’t let that worry you. Put the mushrooms in a large bowl or large strainer, and then add cold water. You can give the mushrooms a gentle shake to shake off any excess residue or dirt.
Be sure that you let the mushrooms dry a bit, as there will be moisture trapped inside. Letting them sit out at room temperature for a short amount of time is a great way to dry them out. Put them out on a paper towel to help absorb some of the moisture.
What do I do with the leftover stems of the mushrooms?
Don’t toss out those chopped mushroom stems! You can make a full recipe with them! Add a little oil to a skillet and saute them up for the best results. A tbsp of olive oil in a skillet can cook the mushroom stems to a golden brown in a short amount of time.
You can then add shredded cheese, green onions, salt, black pepper, or other flavors to the cooked mushroom stems and then serve on top of a bed of rice or cauliflower rice. Cooked mushroom stems are great to add to an omelet as well!
How to store leftovers
If you have leftovers from this simple appetizer, you can easily let the mushrooms cool down and then store them in an airtight container. Keep them in the fridge, and eat them within 2 days for the best results.
To reheat, pop them in the microwave and warm them all the way through.
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Dairy Free Stuffed Mushrooms
Ingredients
- 8 large white mushrooms cleaned and stems removed
- 1.5 cups baby spinach chopped
- 1/2 cup tomatoes chopped
- 1/4 cup green onions chopped
- 1/4 cup mayo
- 1 tsp garlic salt
Instructions
- Preheat oven to 375.
- Combine the spinach, tomatoes, green onions, mayo, and garlic salt in a medium bowl.
- Divide between the prepared mushrooms. Place on a rimmed baking sheet.
- Bake for 20 minutes or until the mushrooms are softened.
