Easy and “cheesy” Herb Stuffed Mushrooms that are gluten dairy free and vegan friendly, packed with fresh parsley, mint, and sun dried tomatoes. Each little morsel is loaded with tons of savory and naturally sweet Umami flavor. Perfect make ahead appetizer and side dish for your parties !

Easy and “cheesy” Herb Stuffed Mushrooms that are gluten, dairy free and vegan friendly. Perfect make ahead appetizer and side dish recipe !

Juicy little morsels – Herb Stuffed Mushrooms

I first discovered this lovely flavor combo – Herb Stuffed Mushrooms – years back when I was still a grad student, attending a neighbor’s thanksgiving dinner party.

As a poor grad student, I didn’t want to show up empty-handed so these super delicious and very budget friendly stuffed mushrooms became my go-to.

These little mini morsels have become a crowd pleaser. Everyone loves them, from office parties to family gatherings. They are the perfect finger food/appetizer. Read on to see prep-ahead tips for a lovely stress-free holiday season.

Easy and “cheesy” Herb Stuffed Mushrooms that are gluten, dairy free and vegan friendly. Perfect make ahead appetizer and side dish recipe !

Easy crowd-pleaser appetizer/finger food

After several attempts, here are the best tips that I highly recommend you follow. They will save you so much time and ensure that your Herb Stuffed Mushrooms as pretty looking as mine ❤️

Tips:
1. Use a sharp knife to gently and finely chop mint leaves and Italian parsley leaves.

2. Please do not use food processor as the texture of these delicate herbs will become too fine and too watery. They will become mushy looking after baked in the oven.

3. Make-ahead: gently clean the mushrooms with a dry paper towel and use your hands with a small teaspoon to remove the mushrooms stems. This can be prepped a day ahead so it’ll save you some time before the guests arrive.

4. The larger the mushroom caps the more stuffing you can pack into each morsel. My best advice is to pick medium size caps – not too tiny (hard to stuff) and not too large – so that they will be baked evenly in the oven.

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Dairy, gluten free and vegan friendly

These Herb Stuffed Mushrooms add a wonderful addition to any savory rich main dishes. Once they are lightly baked in the oven, each bite is packed with Umami deliciousness with a hint of refreshing mint and sweet sun dried tomato aftertaste in the mouthfeel.

Be sure to save this super yummy and budget friendly recipe and also scroll down for more make-ahead thanksgiving and holiday recipes !

If you’ve ever enjoyed one of several of my recipes, please leave a 5-star rating and a comment below. I read every comment and would love to hear from you !

Fresh herbs for stuffed mushroom recipe
Easy and “cheesy” Herb Stuffed Mushrooms that are gluten, dairy free and vegan friendly. Perfect make ahead appetizer and side dish recipe !

 

Easy and “cheesy” Herb Stuffed Mushrooms that are gluten, dairy free and vegan friendly. Perfect make ahead appetizer and side dish recipe !
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Herb Stuffed Mushrooms

Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 33 mins
Servings: 26 mushrooms
Author: ChihYu
Easy and “cheesy” Herb Stuffed Mushrooms that are gluten dairy free and vegan friendly, packed with fresh parsley, mint, and sun dried tomatoes. Each little morsel is loaded with tons of savory and naturally sweet Umami flavor. Perfect finger party food. Follow the instructions to make this simple and super delicious recipe + ton more easy make ahead side dishes on the blog ! 
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Ingredients

  • 20 oz. baby bella or cremini mushrooms
  • 1 cup, Italian fresh parsley leaves
  • cup, Fresh mint leaves
  • 5-6 pieces, sun dried tomatoes soaked in olive oil
  • cup, Almond flour
  • 2 tbsp + more for dusting, Nutritional yeast
  • cup Extra virgin olive oil
  • Coarse salt and black pepper to taste

Instructions

  • Mushrooms: Preheat oven to 375F. Gently clean the mushrooms with a dry paper towel and use your hands with a small teaspoon to remove the mushrooms stems. Lightly brush each mushroom with olive oil both inside and outside cap. 
  • Herbs: Use a sharp knife to gently and finely chop mint leaves and Italian parsley leaves to fine pieces. Chop sun dried tomatoes to finer pieces.
    Easy and “cheesy” Herb Stuffed Mushroom Herbal Stuffing
  • Assemble: In a large mixing bowl, gently mix chopped parsley, mint, and sun dried tomatoes with almond flour, nutritional yeast, and extra virgin olive oil. Lightly season with salt and pepper to taste. Use your hands or a small teaspoon to stuff herbs into mushroom caps. Bake at 375F for 18-20 minutes. Check after 18 minutes.
    Easy and “cheesy” Herb Stuffed Mushrooms that are gluten, dairy free and vegan friendly. Perfect make ahead appetizer and side dish recipe !
  • Serve: Sprinkle with more nutritional yeast and serve in room temperature.

Notes

  • Please do not use food processor as the texture of these delicate herbs will become too fine and too watery. They will become mushy looking after baked in the oven.
  • Make-ahead: gently clean the mushrooms with a dry paper towel and use your hands with a small teaspoon to remove the mushrooms stems. This can be prepped a day ahead so it’ll save you some time before the guests arrive.
  • The larger the mushroom caps the more stuffing you can pack into each morsel. My best advice is to pick medium size caps - not too tiny (hard to stuff) and not too large - so that they will be baked evenly in the oven.

Nutrition

Serving: 29g | Calories: 41kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Sodium: 3mg | Potassium: 131mg | Vitamin A: 4.9% | Vitamin C: 4.4% | Calcium: 1.3% | Iron: 2.2%
Course: Appetizer
Cuisine: American
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