Dairy-Free Savory Mushroom Bites
Delightfully rich and packed with umami, Dairy-Free Savory Mushroom Bites are the ultimate plant-based appetizer for entertaining or weekday indulgence. Featuring tender button mushrooms stuffed with a flavorful medley of onion, garlic, chopped stems, walnuts, and parsley, these bites boast the perfect balance of textures—crispy golden breadcrumb coating meets a creamy, dairy-free mixture enhanced by nutritional yeast for a cheesy hint. Completely vegan and gluten-friendly, thanks to rice flour in the batter, this dish makes a versatile option for guests with dietary restrictions. Ready in under an hour, these oven-baked mushroom bites pair beautifully with dips or as a standalone treat, ideal for cocktail parties or cozy gatherings. Experience gourmet snacking reimagined!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 pieces Button mushrooms
- 4 tablespoons Olive oil
- 1 small Onion
- 2 pieces Garlic cloves
- 1/3 cup Walnuts
- 2 tablespoons Nutritional yeast
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 cup Rice flour
- 0.5 cup Water
- 1 cup Bread crumbs
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean the mushrooms with a damp cloth to remove any dirt. Gently remove the stems and set the caps aside on the prepared baking sheet.
Finely chop the mushroom stems, onion, and garlic.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until the onion is soft and translucent, about 5 minutes.
Add the chopped mushroom stems to the skillet and cook for another 3 minutes.
Remove the mixture from the heat and stir in the walnuts, nutritional yeast, parsley, salt, and pepper. Mix well and set aside to cool slightly.
In a small bowl, combine the rice flour and water to form a smooth batter.
Dip each mushroom cap first into the rice flour batter, ensuring they are fully coated, then into the breadcrumbs.
Stuff each breadcrumb-coated mushroom cap with 1-2 teaspoons of the mushroom stem mixture, pressing gently to ensure it stays in place.
Arrange the stuffed mushroom caps on the baking sheet, drizzling with the remaining 2 tablespoons of olive oil.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the breadcrumbs are golden brown.
Allow the mushroom bites to cool slightly before serving. Enjoy your savory dairy-free appetizer!
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 24.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2020 mg | 88% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 20.6 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1838 mg | 39% | |
*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.
