Dairy Free Stuffed Mushrooms
These savory stuffed mushrooms are packed with flavor and cater to gluten-free and dairy-free lifestyles, making them perfect for holiday gatherings or as a delightful snack.
Ingredients
Mushroom Filling
- 12 large large mushrooms, stems removed Opt for large, firm mushrooms like cremini or portobello.
- 1 cup gluten-free breadcrumbs You can find great options in the grocery aisle.
- 1 red bell pepper, finely chopped
- 1 cup dairy-free cream cheese Various brands are available made from nuts, soy, or coconut.
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the chopped red bell pepper and garlic, sautéing until softened.
Mixing the Filling
- In a large bowl, combine sautéed vegetables, dairy-free cream cheese, gluten-free breadcrumbs, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated.
Stuffing and Baking
- Using a spoon, fill each mushroom cap generously with the mixture, pressing down gently.
- Arrange the stuffed mushrooms on a baking sheet. Bake for 20-25 minutes or until golden brown.
- Once cooked, remove from the oven and sprinkle with fresh parsley before serving.
Notes
These stuffed mushrooms make great leftovers! Store any uneaten mushrooms in an airtight container in the refrigerator for up to three days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes. For a heartier option, mix in cooked and crumbled turkey or chicken sausage.
Nutrition
Serving: 1gCalories: 70kcalCarbohydrates: 8gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 1g
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