32+ Flavorful Dairy-Free Stuffed Mushroom Recipes to Wow Your Guests

Stuffed mushrooms are a timeless appetizer, but when you go dairy-free, they can still be just as delicious and satisfying.

Whether you’re avoiding dairy due to dietary restrictions or simply exploring new, plant-based options, stuffed mushrooms offer a versatile base that can be filled with a variety of flavorful ingredients.

In this article, we’ve curated two incredible dairy-free stuffed mushroom recipes that are bursting with flavor and perfect for any occasion.

From savory garlic and herb fillings to bold Mediterranean-inspired blends, these recipes are designed to cater to a variety of tastes and preferences.

Let’s dive in and get cooking!

32+ Flavorful Dairy-Free Stuffed Mushroom Recipes to Wow Your Guests

Dairy-free doesn’t have to mean sacrificing flavor, and these stuffed mushroom recipes prove just that.

With endless possibilities for stuffing combinations, you can tailor these dishes to your personal taste and enjoy a delicious appetizer or snack that everyone will love—whether they’re following a dairy-free diet or not.

So, gather your ingredients and get ready to make some crowd-pleasing stuffed mushrooms that are both wholesome and irresistible!

Vegan Stuffed Mushrooms with Cashew Cream Cheese

These vegan stuffed mushrooms are the perfect combination of creamy and savory. Cashew cream cheese is blended with garlic, spinach, and spices, creating a rich filling that complements the earthy flavor of the mushrooms. This recipe is ideal for appetizers or as a side dish at any gathering.

Ingredients:

• 12 large button mushrooms, stems removed
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1/2 cup water
• 1 garlic clove
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon onion powder
• 1/2 cup fresh spinach, chopped
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. For the cashew cream cheese, blend the soaked cashews, water, garlic, nutritional yeast, lemon juice, onion powder, salt, and pepper in a food processor until smooth.
3. Stir in the chopped spinach.
4. Fill each mushroom cap with the cashew cream mixture, pressing it in slightly to pack it well.
5. Place the stuffed mushrooms on a baking sheet and drizzle with a little olive oil.
6. Bake for 20-25 minutes until golden and the mushrooms have softened.
7. Serve warm.

These vegan stuffed mushrooms with cashew cream cheese offer a delightful blend of flavors and textures. The cashew cream cheese is creamy and tangy, while the spinach adds a fresh, slightly earthy note. These mushrooms make for a fantastic dairy-free appetizer or snack and are sure to be a hit at your next party or gathering.

Quinoa and Roasted Red Pepper Stuffed Mushrooms

This quinoa and roasted red pepper stuffed mushroom recipe is a colorful and nutritious option for a dairy-free appetizer. The quinoa is cooked with onions, garlic, and roasted red peppers, creating a flavorful filling. These mushrooms are packed with protein and fiber, making them both satisfying and healthy.

Ingredients:

• 12 large portobello mushrooms, stems removed
• 1 cup cooked quinoa
• 1/2 red onion, finely chopped
• 1 garlic clove, minced
• 1/2 cup roasted red peppers, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
3. Stir in the roasted red peppers and cook for an additional 2 minutes.
4. Add the cooked quinoa to the skillet and stir to combine. Season with salt, pepper, and vegetable broth, and cook for 2-3 minutes.
5. Stir in the chopped parsley.
6. Stuff each mushroom cap with the quinoa mixture, pressing it in gently.
7. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes until the mushrooms are tender and the quinoa is lightly crispy on top.
8. Serve warm.

The quinoa and roasted red pepper stuffed mushrooms are a vibrant, protein-packed snack that is both healthy and satisfying. The quinoa offers a hearty texture, while the roasted red peppers lend a smoky sweetness that complements the mushrooms perfectly. This dairy-free recipe is an excellent choice for a light meal or as part of a larger spread.

Spicy Chickpea and Avocado Stuffed Mushrooms

These spicy chickpea and avocado stuffed mushrooms are a flavorful and creamy vegan option that combines protein-rich chickpeas with creamy avocado. The heat from the spices and the richness of the avocado create a delightful contrast that is perfect for those who love a little kick in their food.

Ingredients:

• 12 large cremini mushrooms, stems removed
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1 ripe avocado, mashed
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mash the avocado and add lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Stir until smooth and well combined.
3. In a separate bowl, mash the chickpeas with a fork or potato masher until slightly chunky.
4. Mix the mashed chickpeas into the avocado mixture until evenly incorporated.
5. Stuff each mushroom cap with the chickpea and avocado mixture, pressing it down gently to ensure it stays in place.
6. Arrange the stuffed mushrooms on a baking sheet and bake for 12-15 minutes until the mushrooms are tender.
7. Garnish with fresh cilantro and serve warm.

These spicy chickpea and avocado stuffed mushrooms are a vibrant, zesty treat for anyone who loves bold flavors. The creamy avocado helps balance the spice from the chili powder and cumin, while the chickpeas provide a hearty base. This recipe is a great choice for those looking for a dairy-free, satisfying snack or appetizer with a bit of heat and plenty of flavor.

Sun-Dried Tomato and Pesto Stuffed Mushrooms

These sun-dried tomato and pesto stuffed mushrooms offer a burst of Mediterranean flavors in each bite. The rich, savory sun-dried tomatoes pair beautifully with the herby, garlicky pesto sauce. This recipe is simple yet bursting with flavor, making it perfect for an elegant dairy-free appetizer.

Ingredients:

• 12 large button mushrooms, stems removed
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup dairy-free pesto (store-bought or homemade)
• 1/2 cup fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• Pine nuts for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the chopped sun-dried tomatoes, dairy-free pesto, and fresh basil. Stir until well mixed.
3. Stuff each mushroom cap with the pesto and sun-dried tomato mixture.
4. Place the stuffed mushrooms on a baking sheet and drizzle lightly with olive oil.
5. Bake for 15-20 minutes until the mushrooms are tender and the filling is slightly golden.
6. Garnish with pine nuts if desired and serve warm.

These sun-dried tomato and pesto stuffed mushrooms are the epitome of Mediterranean flavors. The richness of the sun-dried tomatoes complements the fresh, aromatic pesto, creating a dynamic filling. This dairy-free dish is simple to prepare, yet elegant enough to impress at your next dinner party.

Sweet Potato and Black Bean Stuffed Mushrooms

These sweet potato and black bean stuffed mushrooms are hearty and wholesome. The sweet potatoes add a creamy, natural sweetness that pairs beautifully with the savory black beans. This recipe is a satisfying, nutrient-packed appetizer that’s perfect for anyone craving a filling, dairy-free option.

Ingredients:

• 12 large portobello mushrooms, stems removed
• 1 medium sweet potato, peeled and diced
• 1/2 cup cooked black beans
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the diced sweet potato and cook until tender, about 8-10 minutes.
3. Stir in the black beans, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to heat the beans through.
4. Stuff each mushroom cap with the sweet potato and black bean mixture, pressing it down gently.
5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are soft.
6. Garnish with fresh cilantro and serve warm.

These sweet potato and black bean stuffed mushrooms are the perfect balance of savory and sweet. The creamy sweet potato filling pairs perfectly with the earthy mushrooms, while the black beans provide a satisfying protein boost. This dish is filling, hearty, and sure to satisfy both vegan and non-vegan guests alike.

Garlic and Herb Tofu Stuffed Mushrooms

These garlic and herb tofu stuffed mushrooms are a deliciously savory, dairy-free option that’s full of flavor. The tofu mimics the creaminess of traditional cheese while soaking up the aromatic garlic and herb seasoning. This recipe is a great way to incorporate plant-based protein into a tasty appetizer.

Ingredients:

• 12 large cremini mushrooms, stems removed
• 1 block firm tofu, drained and crumbled
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the crumbled tofu, fresh parsley, thyme, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tofu is lightly golden and aromatic.
4. Stuff each mushroom cap with the tofu mixture, pressing it in gently.
5. Arrange the stuffed mushrooms on a baking sheet and bake for 12-15 minutes until the mushrooms are tender.
6. Serve warm.

The garlic and herb tofu stuffed mushrooms are a simple yet flavorful dairy-free treat. The tofu absorbs all the savory garlic and herb seasonings, providing a creamy filling that mimics the texture of cheese without any dairy. This is a wonderful, plant-based alternative that’s perfect for anyone craving a savory, satisfying appetizer.

Cauliflower Rice and Pea Stuffed Mushrooms

These cauliflower rice and pea stuffed mushrooms are a light yet satisfying choice for a dairy-free appetizer. The cauliflower rice provides a low-carb base that’s fluffy and tender, while the peas add a burst of sweetness. With a hint of garlic and lemon, this dish is fresh and flavorful.

Ingredients:

• 12 large button mushrooms, stems removed
• 1 cup cauliflower rice (store-bought or homemade)
• 1/2 cup frozen peas, thawed
• 1 garlic clove, minced
• 1 tablespoon lemon zest
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the garlic and cook for 1-2 minutes.
3. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until the rice is tender and lightly golden.
4. Stir in the peas, lemon zest, salt, and pepper. Cook for an additional 2 minutes.
5. Stuff each mushroom cap with the cauliflower rice mixture, pressing it gently.
6. Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes until the mushrooms are soft.
7. Garnish with fresh parsley and serve warm.

These cauliflower rice and pea stuffed mushrooms are light, fresh, and perfect for a healthy, dairy-free appetizer. The cauliflower rice gives the mushrooms a light, fluffy texture, while the peas add a pop of color and sweetness. This dish is an excellent choice for anyone looking for a low-carb, flavorful option.

Zucchini and Chickpea Stuffed Mushrooms

Zucchini and chickpea stuffed mushrooms are a protein-packed, plant-based option that’s bursting with flavor. The zucchini brings moisture and freshness, while the chickpeas add a hearty texture. Combined with spices like cumin and coriander, this recipe is flavorful, satisfying, and perfect for any gathering.

Ingredients:

• 12 large button mushrooms, stems removed
• 1 small zucchini, grated
• 1/2 cup cooked chickpeas
• 1/4 teaspoon cumin
• 1/4 teaspoon ground coriander
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the grated zucchini and cook for 3-4 minutes until tender.
3. Stir in the cooked chickpeas, cumin, coriander, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.
4. Stuff each mushroom cap with the zucchini and chickpea mixture.
5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes until the mushrooms are tender.
6. Garnish with fresh cilantro and serve warm.

These zucchini and chickpea stuffed mushrooms offer a well-balanced, protein-rich option that’s both filling and flavorful. The zucchini provides a light, fresh base, while the chickpeas add hearty texture and a touch of earthiness. This dairy-free dish is perfect for anyone looking for a healthy, satisfying appetizer.

Roasted Beet and Walnut Stuffed Mushrooms

asted beet and walnut stuffed mushrooms offer a rich, earthy flavor profile with the sweetness of roasted beets complemented by the crunch of walnuts. The mixture is light but hearty and pairs perfectly with the natural umami of the mushrooms. It’s a sophisticated and dairy-free dish perfect for any gathering.

Ingredients:

• 12 large button mushrooms, stems removed
• 2 medium beets, roasted and diced
• 1/2 cup walnuts, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the roasted beets and cook for 2-3 minutes to warm them through.
3. Stir in the chopped walnuts and fresh thyme, cooking for an additional 2 minutes.
4. Drizzle in balsamic vinegar and season with salt and pepper. Stir to combine and remove from heat.
5. Stuff each mushroom cap with the beet and walnut mixture, pressing gently to pack it in.
6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes until the mushrooms are tender.
7. Serve warm.

These roasted beet and walnut stuffed mushrooms are a delightful mix of earthy sweetness and crunch. The roasted beets offer a tender and natural sweetness, while the walnuts bring in a nutty texture. This dish not only stands out for its vibrant colors but also its unique flavor combination, making it a perfect dairy-free appetizer for any occasion.

Lemon and Dill Couscous Stuffed Mushrooms

These lemon and dill couscous stuffed mushrooms are light yet full of flavor. The citrusy zing from the lemon and the fresh, aromatic dill infuse the fluffy couscous, creating a refreshing filling for the mushrooms. This simple yet flavorful dish is a wonderful dairy-free option that can be served as a snack or appetizer.

Ingredients:

• 12 large portobello mushrooms, stems removed
• 1 cup couscous
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the couscous according to package instructions, then fluff with a fork.
3. Stir in the olive oil, lemon zest, lemon juice, fresh dill, salt, and pepper to the couscous. Mix well.
4. Stuff each mushroom cap with the couscous mixture, pressing gently to fill them.
5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes until the mushrooms are tender.
6. Serve warm.

The lemon and dill couscous stuffed mushrooms are a refreshing and light dairy-free appetizer. The couscous provides a delicate, fluffy base, while the lemon and dill add a burst of freshness. This dish is perfect for spring or summer events and offers a zesty contrast to the savory flavor of the mushrooms.

Caramelized Onion and Mushroom Stuffed Mushrooms

These caramelized onion and mushroom stuffed mushrooms are a perfect choice for a savory, dairy-free treat. The caramelized onions add deep sweetness that balances the mushrooms’ earthy flavor, and the filling is simple yet incredibly satisfying. Ideal as an appetizer or side dish, these mushrooms are sure to impress.

Ingredients:

• 12 large button mushrooms, stems removed
• 2 large onions, thinly sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are golden and caramelized.
3. Add the garlic to the skillet and cook for 1 minute. Season with salt and pepper.
4. Stuff each mushroom cap with the caramelized onion mixture.
5. Place the stuffed mushrooms on a baking sheet and bake for 12-15 minutes until the mushrooms are tender.
6. Garnish with fresh thyme and serve warm.

These caramelized onion and mushroom stuffed mushrooms are rich in flavor and texture. The sweetness of the caramelized onions perfectly complements the mushrooms, creating a delightful combination. This dish is comforting and hearty, making it an excellent choice for any dairy-free gathering or special occasion.

Spicy Tempeh and Avocado Stuffed Mushrooms

These spicy tempeh and avocado stuffed mushrooms bring bold flavors with a creamy, spicy twist. The tempeh adds a savory, protein-rich base, while the creamy avocado helps balance the heat from the spices. This dairy-free recipe is full of texture and heat, making it an excellent choice for spice lovers.

Ingredients:

• 12 large cremini mushrooms, stems removed
• 1 cup tempeh, crumbled
• 1 avocado, mashed
• 1 tablespoon sriracha or hot sauce
• 1 tablespoon lime juice
• 1 tablespoon cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the crumbled tempeh over medium heat for 5-7 minutes until golden and crispy.
3. In a bowl, mash the avocado and mix in the sriracha, lime juice, cilantro, salt, and pepper.
4. Stir the cooked tempeh into the avocado mixture.
5. Stuff each mushroom cap with the tempeh and avocado filling, pressing gently to pack it in.
6. Place the stuffed mushrooms on a baking sheet and bake for 12-15 minutes until the mushrooms are tender.
7. Serve warm.

These spicy tempeh and avocado stuffed mushrooms are a flavorful, spicy, and satisfying dairy-free option. The creamy avocado balances the heat from the sriracha, while the tempeh adds a hearty texture. This dish is perfect for those who enjoy bold, spicy flavors and is sure to be a hit at your next gathering.

Roasted Garlic and Spinach Stuffed Mushrooms

Roasted garlic and spinach stuffed mushrooms are an irresistible combination of savory and earthy flavors. The roasted garlic adds a sweet depth, and the spinach brings freshness to the rich filling. These dairy-free mushrooms are full of flavor and make a wonderful appetizer or side dish.

Ingredients:

• 12 large button mushrooms, stems removed
• 1 head garlic, roasted
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. To roast the garlic, cut the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast for 25-30 minutes until the garlic is soft and golden.
3. In a skillet, heat olive oil and sauté the spinach until wilted.
4. Squeeze the roasted garlic out of its skin and mash it with a fork. Combine it with the sautéed spinach and season with salt and pepper.
5. Stuff each mushroom cap with the spinach and garlic mixture.
6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes until the mushrooms are tender.
7. Garnish with fresh parsley and serve warm.

These roasted garlic and spinach stuffed mushrooms are a savory, earthy treat that’s packed with flavor. The roasted garlic adds sweetness, while the spinach gives the filling a fresh, green vibrancy. This is a simple yet delicious dairy-free recipe perfect for a wholesome appetizer or side dish.

Mediterranean Hummus Stuffed Mushrooms

Mediterranean hummus stuffed mushrooms combine the creamy goodness of hummus with the earthiness of mushrooms. With ingredients like kalamata olives, sun-dried tomatoes, and fresh herbs, this dish delivers a vibrant, Mediterranean-inspired flavor in a dairy-free package. Perfect for snacking or as an appetizer.

Ingredients:

• 12 large button mushrooms, stems removed
• 1/2 cup hummus (store-bought or homemade)
• 1/4 cup kalamata olives, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the hummus, chopped olives, sun-dried tomatoes, and fresh basil. Season with salt and pepper.
3. Stuff each mushroom cap with the hummus mixture, pressing gently to pack the filling in.
4. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
5. Bake for 15-20 minutes until the mushrooms are tender.
6. Serve warm.

Mediterranean hummus stuffed mushrooms are a delicious and hearty dairy-free option with bold Mediterranean flavors. The hummus serves as a creamy, satisfying filling, while the olives and sun-dried tomatoes add a savory,

Spicy Lentil and Spinach Stuffed Mushrooms

These spicy lentil and spinach stuffed mushrooms are a hearty, protein-packed option with a perfect balance of spices and fresh greens. The lentils provide texture and protein, while the spinach brings freshness. The combination of spices adds a kick, making this dish a flavorful dairy-free choice that will delight your guests.

Ingredients:

• 12 large portobello mushrooms, stems removed
• 1 cup cooked lentils
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the cooked lentils and spices (cumin, paprika, cayenne) and cook for 2-3 minutes, stirring to combine the flavors.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt and pepper.
4. Stuff each mushroom cap with the lentil and spinach mixture, pressing gently to pack it in.
5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes until the mushrooms are tender.
6. Garnish with fresh cilantro and serve warm.

These spicy lentil and spinach stuffed mushrooms are a satisfying and flavorful dairy-free dish. The lentils provide a hearty base, while the spinach and spices bring freshness and warmth to the filling. This is an excellent option for anyone looking for a filling, protein-rich appetizer with a little heat.

Cashew and Chive Stuffed Mushrooms

These cashew and chive stuffed mushrooms are a rich, creamy dairy-free option that uses cashews as a base for the filling. The cashews provide a creamy texture, while fresh chives add a burst of onion-like flavor. This elegant dish is both simple to prepare and indulgent, making it perfect for a special occasion or gathering.

Ingredients:

• 12 large button mushrooms, stems removed
• 1/2 cup cashews, soaked and blended into a paste
• 2 tablespoons fresh chives, chopped
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a food processor, blend the soaked cashews with a little water to create a smooth paste.
3. Stir in the chopped chives, minced garlic, lemon juice, salt, and pepper to the cashew paste.
4. Stuff each mushroom cap with the cashew and chive mixture, pressing gently to pack it in.
5. Place the stuffed mushrooms on a baking sheet and bake for 12-15 minutes until the mushrooms are tender and the filling is slightly golden.
6. Serve warm.

The cashew and chive stuffed mushrooms are rich, creamy, and satisfyingly indulgent without any dairy. The cashew paste creates a smooth, creamy texture, while the chives offer a fresh, mild onion flavor. This is an elegant, simple dish that’s perfect for entertaining or enjoying as a delicious snack.

Apple and Cranberry Stuffed Mushrooms

These apple and cranberry stuffed mushrooms offer a delightful sweet-and-savory combination that will surprise and delight your taste buds. The apples provide a natural sweetness, while the cranberries add a tart contrast. This seasonal, dairy-free appetizer is perfect for autumn and winter gatherings.

Ingredients:

• 12 large cremini mushrooms, stems removed
• 1 apple, finely chopped
• 1/4 cup dried cranberries, chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped apple and cook for 5-7 minutes until softened.
3. Stir in the cranberries, sage, salt, and pepper, and cook for an additional 2 minutes.
4. Stuff each mushroom cap with the apple and cranberry mixture.
5. Place the stuffed mushrooms on a baking sheet and bake for 12-15 minutes until the mushrooms are tender.
6. Serve warm.

The apple and cranberry stuffed mushrooms are a sweet-and-savory treat with a wonderful balance of flavors. The apples add natural sweetness, and the cranberries offer a slightly tart contrast. This dish is perfect for fall or winter celebrations and makes a beautiful, seasonal dairy-free appetizer.

Butternut Squash and Sage Stuffed Mushrooms

utternut squash and sage stuffed mushrooms are a comforting, earthy, and warming dairy-free dish perfect for the colder months. The creamy texture of the roasted butternut squash pairs wonderfully with the aromatic sage, creating a cozy and satisfying filling for the mushrooms. This dish is ideal as an appetizer or side for a holiday feast.

Ingredients:

• 12 large portobello mushrooms, stems removed
• 1 small butternut squash, peeled, cubed, and roasted
• 1 tablespoon fresh sage, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 20-25 minutes until tender and slightly caramelized.
3. In a bowl, mash the roasted butternut squash and stir in the chopped sage. Adjust seasoning with salt and pepper.
4. Stuff each mushroom cap with the butternut squash mixture, pressing gently to pack it in.
5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes until the mushrooms are tender.
6. Serve warm.

These butternut squash and sage stuffed mushrooms are a flavorful, cozy dairy-free dish perfect for colder weather. The creamy roasted squash, combined with the savory sage, creates a rich filling that complements the earthy mushrooms. This dish is both comforting and elegant, making it an ideal appetizer or side dish for the holidays.

Tofu and Leek Stuffed Mushrooms

Tofu and leek stuffed mushrooms are a savory, dairy-free option that combines the creamy exture of tofu with the mild, sweet flavor of leeks. The tofu absorbs the flavors of the leeks and herbs, creating a filling that’s hearty and satisfying. This dish is simple yet flavorful, making it perfect for a quick appetizer or light meal.

Ingredients:

• 12 large cremini mushrooms, stems removed
• 1 block firm tofu, drained and crumbled
• 2 leeks, cleaned and finely chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the leeks for 5-7 minutes until softened.
3. Add the crumbled tofu, fresh thyme, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tofu is lightly golden.
4. Stuff each mushroom cap with the tofu and leek mixture, pressing gently to pack it in.
5. Place the stuffed mushrooms on a baking sheet and bake for 12-15 minutes until the mushrooms are tender.
6. Serve warm.

:
Tofu and leek stuffed mushrooms are a comforting, dairy-free option that’s full of flavor. The tofu creates a creamy filling, while the leeks offer a mild sweetness that complements the mushrooms beautifully. This dish is perfect for anyone seeking a quick, savory, plant-based appetizer.

Roasted Red Pepper and Quinoa Stuffed Mushrooms

These roasted red pepper and quinoa stuffed mushrooms are a colorful and flavorful dairy-free option, filled with protein-rich quinoa and the sweet smokiness of roasted red peppers. The combination of textures and flavors makes these mushrooms a satisfying and nutritious appetizer, perfect for any occasion.

Ingredients:

• 12 large portobello mushrooms, stems removed
• 1/2 cup cooked quinoa
• 1/2 cup roasted red peppers, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the cooked quinoa, roasted red peppers, fresh parsley, olive oil, salt, and pepper.
3. Stuff each mushroom cap with the quinoa mixture, pressing gently to pack it in.
4. Place the stuffed mushrooms on a baking sheet and bake for 12-15 minutes until the mushrooms are tender.
5. Serve warm.

These roasted red pepper and quinoa stuffed mushrooms are a vibrant, satisfying dairy-free dish. The quinoa provides a protein-packed base, while the roasted red peppers add a sweet, smoky flavor. This dish is simple to prepare yet bursting with flavor, making it an excellent choice for a healthy appetizer.

Note: More recipes are coming soon