dairy free appetizers

Vegan stuffed mushrooms are a simple, irresistible, perfect appetizer for so many occasions. Tender mushroom caps are filled with a cheesy, garlicky, gluten-free breadcrumb filling. Even better, prep is so easy! All you need are a bowl, baking sheet, and about 35 minutes to make a batch! Nut-free &amp; gluten-free.

Easy Vegan Stuffed Mushrooms

medium/large button mushrooms, white or cremini (baby bella)

olive oil, divided

vegan cheese (I used Chao Original.)

gluten-free Italian breadcrumbs (I used Ian's brand; sub other store-bought

garlic,

flat leaf parsley

(plus

black pepper

Preheat

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Prep

Prepare the mushrooms by wiping away dirt with a damp towel. Carefully pluck out the stems. If some stems are difficult to remove, I find that it helps to run the handle end of a spoon around the inside of the cap (outside of the stems), then pry it out.

Rub the mushroom caps with about 1 ½ tablespoons of the olive oil, place on the baking sheet, and lightly sprinkle with salt.

Tip: If using pre-shredded cheese and the shreds look very long, place the ½ cup cheese on a cutting board and run your knife through it several times. Smaller shreds are easier to work with. In a bowl combine the cheese, breadcrumbs, garlic, parsley, salt, pepper, and remaining 1 ½ tablespoons olive oil. Stir very well.

Bake

Stuff the mushrooms with about 2 teaspoons of filling. Try to mound the filling up slightly. Bake for 20 to 22 minutes or until the mushrooms are sizzling hot and the breadcrumbs are golden.

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The most viewed dairy free appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Vegan Stuffed Mushrooms

The most viewed dairy free appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine