Dairy free stuffed mushrooms are a great dairy free appetizer and perfect for a dairy free Thanksgiving.
Instead of cream cheese or another type of cheese, these mushrooms use mashed potatoes and have a wonderful garlic flavor.
They are packed with flavor and so easy to make!
How to Store Stuffed Mushrooms
Store your leftover stuffed mushrooms in an airtight container in the refrigerator for up to four days.
Reheat in the oven.
Yield: Serves 4
Dairy Free Stuffed Mushrooms
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 12 white button mushrooms, cleaned and stems removed but set aside
- 1/4 cup oil plus 1 ½ tablespoons oil
- 2 cloves garlic, minced
- 1 cup mashed potatoes
- ½ cup frozen chopped spinach thawed and drained
- ½ cup breadcrumbs
- ¼ teaspoon garlic salt
Instructions
- Pre heat oven to 350°F.
- Place mushroom caps on foil lined baking sheet and brush with oil and finely chop the mushroom stems.
- Bake mushroom capes for 10 minutes.
- Heat 2 tablespoons of the olive oil in a pan. Sauté for a few minutes and add garlic. Sauté for another few minutes.
- Mix the mushrooms and garlic with the mashed potatoes. Remove mushroom caps from the oven and spoon the mashed potato mixture into the caps.
- Mix the breadcrumbs with the oil and garlic salt and it pile on top of each mushroom.
- Put the mushroom caps back in the oven and bake for another 20 minutes.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 301Total Fat: 22gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 1mgSodium: 389mgCarbohydrates: 22gFiber: 3gSugar: 3gProtein: 4g