Dairy-Free Christmas Stuffed Mushrooms
These dairy-free Christmas stuffed mushrooms are a festive appetizer with a savory filling, crisp golden tops, and plenty of holiday appeal. Tender mushroom caps hold a flavorful mixture of sautéed aromatics, breadcrumbs, herbs, and nuts for a bite-sized dish that feels special without being complicated.
Ingredients
- 24 large white button mushrooms about 680 grams
- 2 tablespoons olive oil
- 120 grams yellow onion finely chopped
- 3 garlic cloves minced
- 60 grams mushroom stems finely chopped
- 70 grams plain breadcrumbs
- 40 grams walnuts finely chopped
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon fresh thyme leaves chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable broth
- 1 tablespoon olive oil for drizzling
- 1 tablespoon chopped parsley for garnish
Instructions
- Preheat the oven to 200°C and line a large baking sheet or shallow baking dish with parchment paper. Wipe the mushrooms clean with a damp paper towel, carefully remove the stems, and set the caps aside. Finely chop enough mushroom stems to measure 60 grams.
- Brush or rub the mushroom caps lightly with a little of the olive oil and arrange them cavity-side up on the prepared baking sheet. This helps them roast evenly and keeps the surface from drying out.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and cook for 4 minutes, stirring often, until softened but not browned. Add the garlic and chopped mushroom stems, then cook for 3 to 4 minutes more until the moisture from the mushrooms has mostly evaporated.
- Stir in the breadcrumbs, chopped walnuts, parsley, thyme, lemon juice, lemon zest, salt, and black pepper. Add the vegetable broth and cook for 1 minute, stirring, until the mixture is evenly moistened and holds together lightly when pressed. Remove the skillet from the heat.
- Spoon the filling into each mushroom cap, pressing gently so the mixture stays in place. Divide the filling evenly among all 24 mushrooms and mound it slightly on top.
- Drizzle the stuffed mushrooms with the remaining 1 tablespoon olive oil. Bake for 20 to 25 minutes, until the mushrooms are tender and the tops are golden brown.
- Transfer the mushrooms to a serving platter and sprinkle with the remaining 1 tablespoon chopped parsley. Serve warm for the best texture and flavor.
Notes
Nutrition is an approximate estimate per stuffed mushroom based on standard ingredient data and can vary with mushroom size, breadcrumb brand, and exact amount of oil absorbed during cooking.
Refrigerate leftover stuffed mushrooms in an airtight container for up to 3 days.