Gluten and Dairy Free Stuffed Mushrooms
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.
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 for Gluten and Dairy-Free Stuffed Mushrooms
- 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.
- 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!
How do you store these mushrooms? How should you reheat them?
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.
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Gluten and Dairy Free Stuffed Mushrooms
- Total Time: 55 minutes
- Yield: 2-3 servings 1x
- Diet: Gluten Free
Ingredients
- 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
- Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set it aside.
- 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.
- Finely dice the mushroom stems along with the garlic.
- 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.
- Add the mushroom mixture to a bowl and combine it with the herbs, and almond flour to make the filling
- 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.
- 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.
- Prep Time: 25
- Cook Time: 30
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 246
- Fat: 14.4g
- Carbohydrates: 15g
- Fiber: 4.1g
- Protein: 12.5g
Keywords: stuffed mushrooms, gluten free stuffed mushrooms, vegetarian stuffed mushrooms
AIP
Low Carb
Paleo
Whole30
Oh this looks AWESOME! Is there a way to prep these the night before? Thanks!
These look SO GOOD, and I don’t even like mushrooms!
Hi! We would need to travel with these for Thanksgiving. Can they be served cold?
Thank you
Sure!
Can you substitute the almond flour with cassava or arrowroot ? to make it AIP compliant?
To make AIP, I would recommend omitting the black pepper and subbing 2 tbsp tigernut flour in place of the almond flour.
These were delicious, and I could accommodate my dairy and gluten-free mom. I added some nutritional yeast to give some cheesy flavor.
★★★★★
Yay, so glad you both enjoyed!!
First time ever I made stuffed mushrooms in any shape, size, or form, and these were a mega-hit! I am new to a gluten free and dairy free diet and am strugg!ing to find things to eat that aren’t loaded with melted cheese or on toast. Also, I needed an appetizer for a holiday party where the hostess was focusing on vegetarian or gluten free items but to over compensate, she just put out lots of cheese and dips with crackers in different ways. Hence, these mushrooms. EVERYONE loved them, even the omnivores and carnivores guests.
★★★★★
Yay, so glad they were a hit!