Jump to Recipe· 5 from 2 reviews

These gluten and dairy-free stuffed mushrooms are the perfect appetizer or side for a gathering or the holidays! They’re plant-based, paleo, and easy to make.

a stuffed mushroom in a hand.

Stuffed mushrooms are one of those appetizer classics! They’re usually cheesy, and have ingredients like breadcrumbs to make for a savory appetizer that’s a total crowd-pleaser. This version of stuffed mushrooms is grain-free, and dairy-free but still just as delicious, if not more! I can’t put these down whenever I make them, and even my husband who isn’t a mushroom fan went back for seconds.

The Ingredients

  • White Button Mushrooms. Make sure you get mushrooms that are larger for even more filling.
  • Almond Flour. Almond flour is the substitute for something like bread crumbs in the recipe, and they really add that crisp element to the mushrooms.
  • Parsley, Thyme, Garlic, Salt, and Pepper. These ingredients really add a unique flavor to the mushrooms.

How to make Gluten and Dairy Free Stuffed Mushrooms

  • Clean the mushrooms and remove the steams.
  • Chop and saute the mushroom stems with garlic.
  • Make the filling. Add the mushroom mixture to a bowl and combine it with the herbs, and almond flour to make the filling
  • Fill the mushrooms. Spoon the filling into the mushroom caps. You want the caps to be full, with some of the filling coming out of the top. Lightly drizzle with avocado oil.

The stuffing for mushrooms before and after stuffing.

  • Bake and serve!

Are stuffed mushrooms healthy?

These mushrooms are totally plant-based, dairy-free, and gluten-free, so we’d call them pretty healthy!

Storage and reheating instructions

Holidays get busy, so it’s totally understandable to try and make some recipes ahead of time to save time. Though these mushrooms are still best fresh, you can make them the night before and store them in the fridge. To reheat, turn the oven to 350 F and reheat for just a few minutes.

Can you make stuffed mushrooms in the air fryer?

Though I haven’t tried it with this particular recipe, it should work just fine. I would cook it at 400 F for about 12-15 minutes and go from there.

Can Stuffed Mushrooms be a main course?

I would still recommend serving these with a protein like turkey or chicken, but they’d be a great side dish!

What protein can you add to stuffed mushrooms?

This recipe is vegetarian, but you can also add cooked sausage, cooked ground turkey, or even cooked chopped bacon to the filling if you’d like to add protein.

A platter of stuffed mushrooms.

 

You’ll also love…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten and Dairy Free Stuffed Mushrooms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55 minutes
  • Yield: 2-3 servings 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale
  • 12 white mushrooms
  • 4 cloves garlic
  • 2 tbsp avocado oil, divided
  • 3 tbsp parsley, chopped
  • 2 tsp fresh thyme
  • Salt and pepper to taste (omit pepper for AIP)
  • 1/4 cup almond flour (see notes for AIP)

Instructions

  1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set it aside.
  2. Wash and scrub the mushrooms to clean and remove the stems. Clean the inside of the caps and pat dry. Set them aside on the baking sheet.
  3. Finely dice the mushroom stems along with the garlic.
  4. Heat 1 tbsp avocado oil over medium heat in a pan and add the garlic and mushroom stem mixture. Lightly salt and saute for 4-5 minutes or until the mushrooms are tender and the garlic is fragrant.
  5. Add the mushroom mixture to a bowl and combine it with the herbs, and almond flour to make the filling
  6. Spoon the filling into the mushroom caps. You want the caps to be full, with some of the filling coming out of the top. Lightly drizzle with avocado oil.
  7. Transfer to the oven and bake for 30 minutes, or until the mushrooms are tender and the filling is crisp. Serve warm.

Notes

This recipe makes a small appetizer portion. Simply scale up for a larger crowd.

To add protein to this recipe, add cooked sausage to the filling or chopped bacon.

All nutrition facts are estimated and will vary.

To make AIP, omit the black pepper and sub 2 tbsp tigernut flour in place of the almond flour.

Nutrition

  • Serving Size: 1 serving
  • Calories: 246
  • Fat: 14.4g
  • Carbohydrates: 15g
  • Fiber: 4.1g
  • Protein: 12.5g