Herb Stuffed Mushrooms
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!
Looking for more flavor variety? My keto stuffed mushrooms are creamy and delicious and can be made dairy-free!
Why people love this appetizer
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.
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 ❤️
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.
Dairy, gluten-free, and vegan friendly
These Herb Stuffed Mushrooms add a wonderful addition to any Asian-inspired Thanksgiving recipes. 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!
Herb stuffed mushroom recipe
- 20 oz. baby bella, or cremini mushrooms
- 1 cup Italian fresh parsley leaves
- ⅔ cup fresh mint leaves, Fresh mint leaves
- 5-6 pieces sun dried tomatoes , soaked in olive oil
- ⅓ cup almond flour
- 2 tbsp nutritional yeast, plus more for dusting
- ⅓ cup Extra virgin olive oil
- To taste Coarse salt and black pepper
For the mushrooms
- Preheat oven to 375F (190C). 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.
For the 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.
Assemble and bake
- 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 (190C) for 18-20 minutes. Check after 18 minutes.
- Sprinkle with more nutritional yeast on top and serve in room temperature.
- Please do not use food processor as the texture of these delicate herbs will become too fine and watery. They will become mushy looking after being 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 stems of the mushroom. 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.
More Gluten-Free Low Carb Holiday Recipes:
- Sauteed mushrooms with cauliflower crumbles
- Crispy Green Beans Wrapped with Bacon
- Oven Baked Lemon Garlic Chicken Thighs
- Turmeric Ginger Kabocha Squash Soup
- Roasted Butternut Squash Soup
- Paleo creamed spinach
- Roasted Brussels Sprouts
- Cauliflower Gratin (creamy and rich gratin made with low carb cauliflower mash and gluten, dairy-free)
- Paleo Parmesan Cheese (the perfect cheesy sprinkles made with cashews. Totally dairy-free!)
- More Easy Thanksgiving Recipes
I love this recipe SO much. It definitely took longer than 15 minutes for me to prep, so I’ll keep that in mind before making them again. The sun-dried tomato acted like a “bacon” to me, and the nutritional yeast “cheesy” flavor really comes through. A perfect, fresh app for any occasion!
That’s awesome! Thank you!
Delicious, thank you! Even my teenage son ate a few of them. I’m definitely planning on making them again, and hopefully will get faster at it. I only made half a batch and it took over half an hour before I got them in the oven. Totally worth it though!
That’s awesome ! I have tried using a small herb chopper (or a mini 4-cup herb chopper) to blitz the herbs. It helps speed up the process too. A few simple blitz is more than enough otherwise the herbs will turn watery. Hope that helps :))
These look soooooo amazing! Can’t wait to make them!
These are adorable! and I love that they are vegan-friendly!
I love mushrooms and trying different variations! Adding this to my list now!
I wish all my food talked to me and said, “I’m vegan and I’m cheesy tasting.” I love this idea especially for the holidays when I’m seeking out great finger food recipes!
Hehe, thanks Irena !
Drooling a bit now, especially after seeing those videos! Great recipe, love it.
Thanks Jo !!
Ooo these are so fun! I have not had cheese in over a year and would love to try that nutritional yeast for that cheese flavor!
I love stuffed mushrooms, I just made some recently. 🙂 I also love using nutritional yeast for that cheesy flavor. I bet it tastes amazing in your stuffed mushrooms. These are packed with so many delicious flavors. LOVE that mint and parsley!
Thanks, Emily !
These are so cute and looks absolutely delicious! Such a perfect appetizer for the holidays.
Yum! Cant’ wait to put them in my mouth!
I’ve been wanting recipes to use nutritional yeast, and was so excited to see this!! I had all ingredients so I literally was cleaning mushrooms while I was reading it! Now they’re all ready to pop in the oven and I’m serving them with omelets for breakfast today. Yayyyyyy
ChihYu, you’re amazing. Period. I am always super excited to see your recipes!! Congrats on the UK international award!!
That’s awesome ! Can’t wait to see it !! XOXO !
Is each mushroom a serving?
Yes heather :))