stuffed mushrooms recipe

Stuffed Mushrooms

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!

Stuffed Mushrooms
Serves: 4
Ingredients
  • 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° 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

Comments

  1. Terry Hallfin says

    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

  2. gigi says

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

    • Kim says

      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

  3. Ali says

    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!

  4. Hillary says

    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!

  5. Maggie says

    Hi Elana! Do so much enjoy your blog & recipes. Always fun (& tasty!) to try them out. But did I miss something somewhere along the way–you mention in this post about giving up cheese. Are you dairy-free as well as gluten-, sugar- and grain-free? I thought cheese was OK on a gluten-free diet, so don’t want to be making any mistakes on my end. Thanks!

  6. Brandi says

    Oh..my gawd! I’m baking these right now, all I can say is the filling is soooo yummy!I could just eat it by itself! Can’t wait to try it with the mushrooms lol

  7. Julie says

    Elana,

    I just discovered your site and I am obsessed with your recipes. My whole family is gluten intolerant and you have the best recipes I have come across. I make lots a raw food recipes, but have really missed cooking and eating cooked food. I share all or your recipes with my friends and they love them. Thank you so much for your generosity and time! I know you have put lots of time into this website and you are so kind to give your recipes free for all to enjoy.

    Julie Swanton
    California

  8. kelsey says

    Just made these- substituted walnuts for pine nuts and they are AMAZING. Thank you for all the recipes and everything you do!

  9. victoria p says

    I just recently became gluten free and discovered your website, I absolutely love it! Your recipes are magnificent and have helped me so much, thank you! I’m new to cooking and can’t wait to make every one of your recipes!

  10. Rebecca says

    I made these two nights ago for hors d’oeuvres and they were astonishingly delicious. When my guests said they only wanted to eat one to save their appetites for the meal, I did not even argue and popped them in my mouth instead. :-)

    My husband ate 2 leftover mushrooms later that had been refrigerated. He didn’t heat them up and still thought they were fantastic.

  11. Melissa says

    Hi Elana –

    I just made these stuffed mushrooms and they are AMAZING!! Thank you for everything that you do for those of us with Celiac and dairy allergies!

    Take care –
    Melissa

  12. says

    Hi Elana!

    I love your website that I discovered recently. And I was so happy to see you have a rabbit and neutered him! Good you for. I am in rabbit rescue and thrilled to see people learning that rabbits need spayed or neutered.

    I have a question about making almond flour but will write it in a more appropriate recipe page, but couldn’t resist commenting on your bunny.

    Karalee

  13. says

    Dear Theresa,

    Thank you so much for your wonderful comment; I really appreciate the feedback.

    Your husband sounds like my husband :-)

    Take Care,
    Elana

  14. Theresa Watson says

    Wow Elana — Thanks so much — I can’t wait to try these stuffed mushrooms. I am Italian and having to be gluten free is a little difficult — especially stuffed mushrooms — this recipe looks scrumptious.

    I have tried so many of your recipes and the measurements are always exact — everything turns out wonderfully. My husband, who does not have to be gluten free, loves these recipes also. He is happy that I can enjoy being in the kitchen again!

    Thanks for your easy and amazingly delicious recipes.

    Thanks again,
    Theresa Watson

  15. says

    Thanks Elana, yes, we do our best to keep it updating daily with recipes, reviews, news, etc… more than a little work for this small show, but lots of fun. So glad you stop by!

    I am also delighted that you now have comments, this is one of my favorite blogs.

  16. says

    I have been looking for a good dairy-free mushroom stuffing idea and this sounds delicious. Love the random bunny pic too, it caught me off guard!

  17. says

    That’s a fabulous Easter-ish picture of bunny and flowers. It gives me warm fuzzies. And about now, I really needed that! Lol. We will be trying these stuffed mushrooms… SOON. Likely tonight with a BIG BOTTLE OF MERLOT. Nuff said.

  18. says

    Dear Courtney,
    Thanks for your comment. It is so nice to love what you do AND be appreciated for it. I am blessed.

    Maybe we can schedule a cooking class during the time you are in Colorado; send me an email and let me know the dates for your trip.

    Thanks,
    Elana

  19. says

    Elana-

    I am SO thankful for you. I found freedom from an eating disorder by eating a low-glycemic diet. It is the ONLY way I do not have a “monster” in my head telling me to over exercise or to purge the food out of my body. I know my eating disorder was my body telling my brain that it is not O.K. for certain foods to be in my digestive system. I HAVE to eat wheat-free and sugar-free. I am working on cutting out my dairy just because of the way it makes me feel. At first, I bought every wheat-free cookbook I could get my hands on. They are all taking up space on a shelf because I get so overwhelmed to get in the kitchen with over 10 ingredients and a long recipe. My husband loves comfort food so it is a process to cook a dish my husband and I will both enjoy. I agree with you, “Dinner should be a meal we all enjoy together”. I absolutely love your suggestions and I definitely look up to you. My husband and I are from Tennessee and we will be visiting Boulder, CO this June. I know I will feel a connection with the atmosphere in Colorado. A healthy lifestyle is the only way I can experience life to the fullest. It is not worth the “sugar and grains” to have the mental fogginess that follows. It seems you handle the life God gave you Brilliantly. Thank you for the time you put into this website… You are helping others in a way you may never know.

    Courtney Holden
    Knoxville, TN

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. For substitutions, the only way to know is to try!