Dairy-free stuffed mushroom recipe



They had really nice looking portobello mushrooms at the farmer’s market this week, so I got some to stuff and bake in the oven. They are a great alternative to meat if you’re vegetarian, and can easily be allergen-free for an elimination diet.


Sautee your filling until browned (I used the mushroom stalk, and a little spinach, garlic, herbs, and olives. You can add breadcrumbs if you want)

Meanwhile, bake the mushroom for 15 minute at 350 degrees on a baking sheet. (You can brush olive oil on it if you feel fancy!)

Remove the mushroom and fill it with the filling. I topped it with daiya cheese too which melted nicely

Bake the whole thing for another 15 minutes at 350


I served it with quinoa and it was delicious!