Stuffed Mushrooms

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Ingredients
Instructions
Nutrition

Stuffed Mushrooms are a wonderful dairy-free appetizer. With only 8 ingredients they’re a cinch to make! This Paleo recipe is one of my favorites. The super tasty filling for these Stuffed Mushrooms is made of sun-dried tomatoes and pine nuts and has lemon juice, parsley, and garlic to kick up the flavor profile. Better yet? To make this healthy stuffed mushroom recipe, all you need to do is pull the stems out of the mushrooms, blend the filling in a food processor, stuff it into the mushrooms, and bake. Just a few quick and easy steps for this amazing Paleo recipe.

Stuffed mushrooms have been a favorite of mine since I was a girl. The only downside to typical stuffed mushroom recipes is that they usually contain dairy. My Stuffed Mushrooms, however, are dairy-free so that everyone can enjoy them!

Ingredients
Serves:
4
Print Recipe
  • 1 cup parsley, chopped
  • ½ cup sun dried tomatoes
  • ½ cup pine nuts
  • 1 clove garlic, chopped
  • 1 teaspoon lemon juice
  • ¼ teaspoon celtic sea salt
  • ¼ cup olive oil
  • 1 (8 ounce) package mushrooms
Instructions
  1. In a food processor, place parsley and pulse briefly
  2. Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth
  3. Drizzle in olive oil and pulse again briefly to incorporate
  4. Remove stems from mushrooms and stuff with pesto
  5. Bake at 350°F for 30-45 minutes
  6. Serve

In other news, here’s an adorable photo of our amazing house bunny. He’s so cute! When we eat dinner he nudges our feet so that we’ll pet him while he’s under the table. He loved posing under this beautiful bouquet of flowers and I just couldn’t resist snapping a shot of him, looking so adorable! Hats off to Rex the bunny!

bunny with flowers

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

30 responses to “Stuffed Mushrooms”

    • Nicole, thanks for your comment! Some experts say mushrooms are allowed, others say they are not because they are a relative of yeast :-)

  1. This recipe looks great. Do the stuffed mushrooms freeze well? Do you recommend freezing before or after baking?

  2. Elana,
    I made the stuffed mushrooms for dinner last night. Both our guest and I are on low-carb, grain-free, dairy-free diets. We LOVED these! The recipe says it serves 4. We were three and there is only one mushroom left, only because no one wanted to be the one who finished the plate. Definitely a keeper.
    Thanks so much for all you do.

    Terry

  3. Are mushrooms okay for celiacs because some say that they are contaminated with wheat (for example: in the dirt when grown)

    • If things could be contaminated from the dirt they are grown in, wouldn’t every veg run the risk of contamination? I don’t think that could be true…but I may be wrong

  4. Can’t wait to try this recipe for Thanksgiving! I just had one question – do you think basil would work as a good substitute for the parsley? I have a couple of family members who have an absolutely hatred for parsley (& cilantro). Thanks!

  5. I absutely love this recipe! I’ve been searching for GF/DF recipes and this site has been such a great resource. These stuffed mushrooms have become a favorite at home and at parties, with many recipe requests and astonishment that they are vegan. I find I need less oil, like adding some of the stems back in, and that the pesto always fills way more mushrooms regardless. Freezing the pesto also has been an awesome option for fast prep later. Thanks, Elana!

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