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Dairy Free Stuffed Mushrooms from sloCooking.net

Dairy Free Stuffed Mushrooms

Heather Thomas, sloCooking


  • 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