No one will miss the dairy in these filling and flavorful stuffed mushrooms! It’s 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.
Satisfy your sweet tooth with this easy-to-make recipe for Dairy-Free Herb-Stuffed Mushrooms.
1. Info for Dairy-Free Herb-Stuffed Mushrooms
- Cook Time: 36 min
- Total Time: 36 min
- Servings: 12
- Calories: 22.59 kcal
2. Ingredients for Dairy-Free Herb-Stuffed Mushrooms
- nonstick cooking spray
- 1 dozen large cremini mushrooms
- 4oz. stale baguette
- 1 tsp. dried parsley
- ½ tsp. dried thyme
- ¼ tsp. garlic powder
- ½ tsp. salt
- Pinch of black pepper
- 1 egg
- 2 Tbs. (28g) mayonnaise
- 1 tsp. Dijon mustard
Preheat the oven to 375°F.
Line a square baking dish with aluminum foil and spray with nonstick cooking spray. Set aside.
Remove the stems from the mushrooms and discard, or save for an another use.
Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
Break the baguette into chunks and pulse into coarse crumbs with a food processor.
Combine the breadcrumbs, parsley, thyme, garlic powder, salt, and black pepper in a large mixing bowl.
In a separate bowl, whisk together the egg, mayonnaise, and mustard.
Add egg mixture to the breadcrumbs and mix until stuffing holds together when pinched.
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.
Bake the mushrooms on middle rack of oven until the stuffing is nicely browned, 23-26 minutes.
Check to see that mushrooms are done. Remove from oven or add time as needed.
Allow the mushrooms to cool for 5-10 minutes before serving. Refrigerate leftovers for up to 2 days.