Dairy-Free Cheesy Garlic Stuffed Mushrooms
Elevate your appetizer game with these irresistible Dairy-Free Cheesy Garlic Stuffed Mushrooms! Perfect for vegans or anyone avoiding dairy, this recipe transforms tender button or cremini mushrooms into bite-sized flavor bombs. The rich and creamy filling combines dairy-free cream cheese, savory nutritional yeast, fragrant sautéed garlic, and fresh parsley, while a crunchy almond meal topping seasoned with smoked paprika adds the perfect finishing touch. Quick to prepare yet impressive enough for entertaining, these mushrooms are baked until golden and are best served warm for maximum flavor. Whether you're hosting a party or indulging in a healthy snack, these stuffed mushrooms deliver all the comforting, cheesy goodness without a trace of dairy.
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Recipe Information
Ingredients
- 12 pieces Large button or cremini mushrooms
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 cup Dairy-free cream cheese
- 2 tablespoons Nutritional yeast
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 0.25 teaspoon Smoked paprika
- 0.5 cup Almond meal
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems carefully and set aside the caps.
Chop the mushroom stems finely and set them aside.
In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the minced garlic for about 30 seconds until fragrant.
Add the chopped mushroom stems to the skillet and cook for 3-4 minutes until softened.
In a mixing bowl, combine the sautéed mushroom stems and garlic, dairy-free cream cheese, nutritional yeast, chopped parsley, salt, black pepper, and lemon juice. Mix well until combined.
Lightly grease a baking dish with 1 tablespoon of olive oil. Arrange the mushroom caps, open side up, in the dish.
Spoon the cheesy filling into each mushroom cap, pressing gently to fill them.
In a small bowl, combine the almond meal, smoked paprika, and remaining 1 tablespoon of olive oil. Mix until crumbly.
Sprinkle the almond meal mixture over the stuffed mushrooms, ensuring each one gets a nice crust.
Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and allow to cool slightly. Garnish with extra chopped parsley if desired.
Serve warm and enjoy your dairy-free cheesy garlic stuffed mushrooms!
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2168 mg | 94% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 6.6 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 227 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1452 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
