No one will miss the dairy in these filling and flavorful stuffed mushrooms! This recipe is a crowd-pleasing appetizer for any occasion, and can be easily turned into a vegan recipe with a few tweaks!
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.
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.
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!
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.
- 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 egg
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- Preheat the oven to 375° F.
- Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
- Carefully remove the stems from the mushrooms and discard or save for an alternative use.
- Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
- Break the stale baguette into large chunks and place in the bowl of a food processor. Pulse into coarse crumbs.
- Place the breadcrumbs into a mixing bowl. Add the parsley, thyme, garlic powder, salt, and pepper.
- In a separate bowl, whisk together the egg, mayonnaise, and Dijon mustard.
- Pour the egg mixture over the breadcrumbs.
- Using a large fork, mix until the ingredients are thoroughly combined and the stuffing holds together when pinched.
- With 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.
- Transfer the baking pan to the preheated oven.
- Bake for 23-26 minutes, until the mushrooms have released some of their juices and the stuffing is nicely browned.
- Remove the pan from the oven. Allow the mushrooms to cool for 5 minutes before plating and serving.
|Calories90Calories from Fat45|
|% DAILY VALUE|
|Calories from Fat45|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.