Dairy Free Stuffed Mushrooms
Quick and flavorful, these dairy free stuffed mushrooms make for an incredible holiday appetizer! Loaded with fresh herbs, “cheesy” flavor and little pops of sweetness from dried cranberries, they’ll disappear in no time flat. Egg free, gluten free, soy free and vegan.
When it comes to holiday appetizers, stuffed mushrooms are always at the top of the list.
And I mean, what’s not to love?
Bite-sized, totally pop-able and incredibly easy to make, they’re one of those dishes that seem to disappear quickly at just about any party.
Unfortunately, the classic version is loaded up with all things dairy – from butter to cheese to cream cheese – making them a definite no-go for those of us who can’t enjoy those things.
Which brings us to today’s dairy free version.
- There’s buttery walnuts for crunch.
- Loads of herbs for freshness.
- Nutritional yeast + spices for cheesy, umami flavor.
- And a touch of tart sweetness thanks to some dried cranberries.
All combining into a delicious little appetizer that is super hard to resist.
How To Make Dairy Free Stuffed Mushrooms
So, let’s chat about how this easy dish goes down:
Mix filling. First up, we’ll combine chopped walnuts, fresh herbs, dried cranberries, nutritional yeast, spices and olive oil in a bowl.
Spoon into mushrooms. We’ll gently spoon the mixture into some de-stemmed mushrooms, place them on a baking sheet and drizzle with a touch of extra olive oil.
Bake until tender. Finally, we’ll pop the mushrooms in the oven for about 20 minutes, before sprinkling with a little extra nutritional yeast before serving.
Tips & Tricks
- While I personally think the buttery flavor of walnuts is perfect for these mushrooms, you can absolutely use pecans instead.
- As far as the herbs, you’ll need about one package of fresh mint (0.5 ounces) and one medium bunch of fresh parsley to give you the listed chopped amounts.
- Don’t be afraid to add extra salt to the filling – regular stuffed mushrooms get quite a bit of salty flavor from the regular cheese / cream cheese (which we’re obviously not using). So we want to make sure we’re adding enough salt to the mixture to really make the flavors pop.
- Along those lines, don’t skip sprinkling the extra nutritional yeast over the top of the baked mushrooms. This ups the “cheesy” flavor and adds a little extra oomph to the dish.
- Now, it does help if your baby bella mushrooms are all about the same size, as this will allow for the most even cooking while in the oven. BUT. Don’t stress about this – they’ll still be fine if some are smaller or larger than others.
- And finally, you can easily double (or triple!) the recipe depending on how many people you are serving.
How To Store
Fridge: While these mushrooms are best enjoyed freshly baked, any leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Additional Dairy Free Appetizers You Might Enjoy:
- Dairy Free Deviled Eggs
- Dairy Free Meatballs
- Dairy Free Chex Mix
- Dairy Free French Onion Dip
- Dairy Free Spinach Artichoke Dip
- Sweet & Spicy Popcorn Nut Party Mix
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Dairy Free Stuffed Mushrooms
Quick and flavorful, these dairy free stuffed mushrooms make for an incredible holiday appetizer! Loaded with fresh herbs, “cheesy” flavor and little pops of sweetness from dried cranberries, they’ll disappear in no time flat.
- ⅓ cup finely chopped raw walnuts
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- ¼ cup chopped dried cranberries
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon fine sea salt
- pinch of pepper
- 4 tablespoons olive oil, plus extra for drizzling
- 16 ounces baby bella mushrooms, stems removed
- Preheat the oven to 375ºF. Line a large rimmed baking sheet with parchment paper and set aside.
- In a medium bowl, mix together the walnuts, parsley, mint, cranberries, nutritional yeast, garlic powder, onion powder, thyme, salt, pepper and the 4 tablespoons olive oil until well combined. Taste and season with additional salt / pepper as needed (I usually add a bit of extra salt).
- Spoon the filling into the mushroom cavities and arrange the mushrooms on the prepared baking sheet. Drizzle the tops lightly with some extra olive oil.
- Bake for about 20 minutes, until the mushrooms are tender. Let cool for about 5 to 10 minutes, then sprinkle the tops with a little extra nutritional yeast. Serve warm.
To keep these soy free - be sure to check the ingredients on your dried cranberries.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 72mgCarbohydrates: 9gFiber: 3gSugar: 5gProtein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
They look wonderful! I could have them as the main 🙂