Herb Stuffed Mushrooms loaded with fresh herbs and sun-dried tomatoes. This stuffed mushrooms recipe is vegan-friendly and dairy-free. They are the perfect appetizer, side dish, and holiday finger food for your guests!
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.
Serve
Sprinkle with more nutritional yeast on top and serve in room temperature.
Notes
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.