Dairy-Free Stuffed Mushrooms

Dairy-Free Stuffed Mushrooms


No one will miss the dairy in these filling and flavorful Dairy-Free Stuffed Mushrooms.


  • 12 cremini mushrooms (large)
  • 4 ounces day-old baguette
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 1 eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon dijon mustard


  1. 1Preheat the oven to 375° F.
  2. 2Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
  3. 3Carefully remove the stems from the mushrooms and discard or save for an alternative use.
  4. 4Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
  5. 5Break the stale baguette into large chunks and place in the bowl of a food processor. Pulse into coarse crumbs.
  6. 6Place the breadcrumbs into a mixing bowl. Add the parsley, thyme, garlic powder, salt, and pepper.
  7. 7In a separate bowl, whisk together the egg, mayonnaise, and Dijon mustard.
  8. 8Pour the egg mixture over the breadcrumbs.
  9. 9Using a large fork, mix until the ingredients are thoroughly combined and the stuffing holds together when pinched.
  10. 10With a small spoon and clean hands, stuff a generous Tablespoon of filling into each mushroom. Pack the filling tightly into each cavity, using enough so that the mushrooms are domed with stuffing.
  11. 11Transfer the baking pan to the preheated oven.
  12. 12Bake for 23-26 minutes, until the mushrooms have released some of their juices and the stuffing is nicely browned.
  13. 13Remove the pan from the oven. Allow the mushrooms to cool for 5 minutes before plating and serving.
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