These gluten and dairy-free stuffed mushrooms make the perfect appetizer or side dish for gatherings or the holidays! They’re completely plant-based and so simple to make!

Stuffed mushrooms on a platter with a bite taken out of one.

Featured Comment

“First time ever I made stuffed mushrooms in any shape, size, or form, and these were a mega-hit!” – Janice

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.

Table of contents

The Ingredients for Stuffed Mushrooms

See the recipe card below for full information on ingredients and quantities.

All the ingredients needed to make 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

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

A cutting board with garlic and mushroom stems on it after slicing.

Step one. Clean the mushrooms and remove the steams.

A pan with garlic sauting in it.

Step two. Chop and saute garlic and add the mushrooms stems.

A bowl with the filling mixture to stuff the mushrooms with.

Step three. Make the filling by add the mushroom mixture to a bowl and combine it with the herbs, and almond flour to make the filling

Mushroom caps stuffed and ready to go in the oven.

Step four. Fill the mushrooms by spooning 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.

A baking sheet with mushroom caps after baking.

Step five. Bake in the oven until tender and crisp.

Stuffed mushrooms on a platter.

Step six. Serve and enjoy!

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.

Recipe FAQs

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.

Stuffed mushrooms on a platter.

You’ll also love…

If you tried these Gluten and Dairy Free Stuffed Mushrooms or any other recipe on my blog please leave a rating and let me know how it went in the comments below. Thanks for visiting!

Stuffed mushrooms on a platter with a bite taken out of one.
5 from 2 reviews

Gluten and Dairy Free Stuffed Mushrooms

Yield: 2 -3 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Author: Michelle
These gluten and dairy-free stuffed mushrooms make the perfect appetizer or side dish for gatherings or the holidays! They're completely plant-based and so simple to make!
Print Leave a Review Pin Recipe

Want to save this for later?
Just drop your name and email below. Then we’ll email right to your inbox. ✉️

Please enable JavaScript in your browser to complete this form.

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
  • ¼ 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.
Serving: 1serving, Calories: 246kcal, Carbohydrates: 15g, Protein: 12.5g, Fat: 14.4g, Fiber: 4.1g
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!