This recipe for dairy free stuffed mushrooms was created kind of on accident. I wasn’t exactly trying to come up with this exact recipe, but it turned out so tasty I decided to write it down and use it for entertaining.
So not only am I obsessed with breakfast foods, if you’ve been a reader for a while you know I can’t get enough mushrooms in my life. I adore cooking with them and eating them. Yum! I hope you enjoy this recipe. It’s tasty and I love to make it.
A quick notes on the bread crumbs. Since I’m now not only dairy but gluten free finding breadcrumbs at the store can be a challenge, but I did finally find some by Ians that are both dairy & gluten free. Added bonus they’re Panko style which is better for cooking.
I thought I’d give you a link to the Ian’s Gluten Free Panko Bread Crumbs. I’ve been using these for a while now and they’re amazing! You’ll be happy you switched over to these.
Dairy Free Stuffed Mushrooms
16 large white mushrooms
5 tbsp. olive oil
6 scallions, white & green parts, minced
2 garlic cloves, minced
2/3 cup gluten free bread crumbs
5 ounces dairy free cream cheese
1/3 cup dairy free Parmesan shreds
2 ½ tbsp. minced Italian parsley
Salt & pepper to taste
Pre-heat oven to 325’F
Remove stems from mushrooms, chop stems finely & set aside
Toss mushroom caps with 3 tbsp. olive oil, set aside
Heat 2 tbsp. olive oil in medium sautee pan over medium heat
Saute chopped mushroom stems, cook about 3 minutes
Add scallion & garlic, cook 2-3 minutes, stirring occasionally
Stir in gluten free bread crumbs, stir to combine
Mix in dairy free cream cheese, cook until it is melty and mixes with the other ingredients
Turn off heat, mix in dairy free Parmesan shreds & Italian parsley, season with salt & pepper
Cool mixture slightly
Fill each mushroom cap with mixture
Place on baking sheet in a single snug layer
Bake 45 minutes or until the stuffing is browned and crusty
Dairy Free Stuffed Mushrooms
Ingredients
- 16 large white mushrooms
- 5 tbsp. olive oil
- 6 scallions white & green parts, minced
- 2 garlic cloves minced
- 2/3 cup gluten free bread crumbs
- 5 ounces dairy free cream cheese
- 1/3 cup dairy free Parmesan shreds
- 2 ½ tbsp. minced Italian parsley
- Salt & pepper to taste
Instructions
- Pre-heat oven to 325’F
- Remove stems from mushrooms, chop stems finely & set aside
- Toss mushroom caps with 3 tbsp. olive oil, set aside
- Heat 2 tbsp. olive oil in medium sautee pan over medium heat
- Saute chopped mushroom stems, cook about 3 minutes
- Add scallion & garlic, cook 2-3 minutes, stirring occasionally
- Stir in gluten free bread crumbs, stir to combine
- Mix in dairy free cream cheese, cook until it is melty and mixes with the other ingredients
- Turn off heat, mix in dairy free Parmesan shreds & Italian parsley, season with salt & pepper
- Cool mixture slightly
- Fill each mushroom cap with mixture
- Place on baking sheet in a single snug layer
- Bake 45 minutes or until the stuffing is browned and crusty
