Raise your hand if you can't resist ordering stuffed mushrooms when they're on a menu. Raise your other hand if you can't resist ordering broccoli and cheese soup when it's on a menu. If both of your hands are raised, this recipe is for you. My recipe for Dairy-Free Broccoli and "Cheese" Stuffed Mushrooms combines the best of both worlds into one delicious bite! A rich, dairy-free broccoli and "cheese" filling gets stuffed into a tender portabella mushroom cap, sprinkled with a perfectly seasoned grain-free topping and is then broiled to perfection. This is the perfect healthy appetizer to serve to your loved ones this holiday season, but I can assure you no one will question just how healthy these mushrooms really are. These are the perfect make ahead finger-food to really impress your guests!
So what makes these mushroom so healthy? A traditional stuffed mushroom is loaded with some sort of delicious cheesy, gluteny filling. My take on this classic dish encompasses the richness and the deliciousness of the original without any of the not so healthy ingredients. Each morsel is jam-packed with nutrient-dense ingredients and plenty of flavor. I've managed to create a gluten-free, dairy-free vegetarian appetizer that is guaranteed to please.
Let's talk about the dairy-free, gluten-free vegetarian ingredients!
- To create a creamy, dairyesque broccoli and "cheese filing," I used mayonnaise and nutritional yeast. I almost always make my own Paleo mayonnaise, but finding a store-bought alternative is pretty easy these days (when in doubt, just order it from Amazon). You could also make these mushrooms Vegan by simply swapping out the Paleo mayonnaise for Vegan mayonnaise. I don't have too much experience with making Vegan mayo, but I know there are hundreds of recipes out there for it!
- What is nutritional yeast? I use nutritional yeast quite often in my recipes because of it's nutty-cheesy-like flavor. I sometimes forget that many people have no clue what in the heck this stuff is. To be completely honest, I don't really get it either. From what I've gathered, it's an inactive yeast that is a great source of vitamin B12. Since it's an inactive yeast, it doesn't grow like baking yeast, and is mainly used to add flavor. Whatever it is, it works. Adding just a small amount to the filling for these mushrooms, adds an unmistakeable cheddar like flavor. No one will even know they're dairy-free. Case in point, Chris's exact words after trying these mushrooms were, "you're putting a recipe with dairy on your blog?" Got em'.
- I used a blend of coconut flour and curry for the crumb topping because coconut flour toasts well in a hot oven (similar to bread crumbs) and in my opinion, broccoli and cheese goes hand in hand with the flavor of yellow curry. Have you checked out my recipe for Paleo Turkey and Broccoli Divan Casserole? The flavor profiles are similar to the filling for these mushrooms, and it's out of this world good!
Now that we've covered a few common ingredient questions, let's get cooking!
- As always begin by gathering your ingredients, knocking out the prep work and getting your oven nice and toasty. Preheat the oven to 350 degrees. Give the mushrooms a good scrub and pat them as dry as possible between 2 paper towels. Remove the stems. Mince 4 cloves of garlic, ¼ cup of yellow onion and 1 cup of broccoli florets.
*If you're anything like me and hate food waste, DON'T THROW AWAY THE BROCCOLI STALKS OR THE MUSHROOM STEMS. Have you ever had roasted broccoli stalks?! They're amazing! The mushroom stems can be used for basically anything you'd usually put mushrooms in, like a frittata or stir-fry.*
- On a parchment paper-lined baking sheet, arrange the mushroom caps in a single-layer, facing up (see photo below). Bake them in your 350 degree preheated oven for 10 minutes, flipping them over halfway through. Pre-baking the mushrooms will help release most of the excess moisture. While the shrooms are in the oven, start preparing the filling.
- In a large non-stick skillet, heat extra virgin olive oil over medium-heat until hot but not smoking. Add the minced garlic and onions to the skillet. Saute for approximately 2 minutes or until the garlic and onion begin to soften.
- Next, add the broccoli florets, onion powder, garlic powder, paprika, salt and pepper. Continue cooking (stirring frequently) until the broccoli is tender (about 5 minutes). Remove the mixture from the heat.
- Once the mushrooms are finished pre-baking, remove them from your oven and pre-heat your broiler.
- In a large bowl, mix the mayo, nutritional yeast and broccoli concoction until very well-combined.In a separate small bowl, mix the coconut flour and curry powder.
- Now it's time to assemble these babies. Stuff a heaping teaspoon of the broccoli mixture into each mushroom cap and then sprinkle each cap with a bit of the coconut flour topping.
- Place the stuffed shrooms under the broiler for 2 to 3 minutes or until the coconut flour begins to brown.
- Last but certainly not least, transfer the mushrooms to a serving platter and ENJOY! 🙂
Make Ahead Instructions
To prepare these mushrooms in advance, simply assemble the mushrooms without the topping and store them in the fridge for up to three days. When ready to serve, transfer them to a baking sheet and bake in a 350 degree oven for 8 minutes. Remove them from the oven and preheat the broiler. While the broiler preheats, sprinkle the topping onto each mushroom. Place the mushrooms back in the oven under the broiler for 2 to 3 minutes. Voila.
So there you have it! Dairy-Free Broccoli and Cheese Stuffed Mushrooms that will satisfy your comfort food cravings while leaving you feeling your absolute best. Maybe I'm a bit biased because this is my recipe, but you guys -these mushrooms are incredible and I can't wait for you to try them! Tag me in your recipe recreations using the hashtag #paleoishkristaeats on Instagram! I'm really looking forward to seeing your recreations!
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Dairy-Free Broccoli and "Cheese" Stuffed Mushrooms (Paleo & Whole30)
- 24 ounces whole portabella mushrooms about 30 mushrooms
For the filling
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic minced
- ¼ cup yellow onion minced
- 1 cup broccoli florets finely chopped
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup mayonnaise
- ¼ cup nutritional yeast
For the topping
- 2 tablespoons coconut flour
- 1 teaspoon yellow curry powder
- Preheat oven to 350 degrees. Thoroughly scrub mushrooms. Pat as dry as possible with paper towels. Remove stems from each mushroom.
- On a parchment paper-lined baking sheet, arrange mushroom caps in a single-layer (facing up). Bake for 5 minutes in preheated oven. After 5 minutes, flip each cap over and bake for an additional 5 minutes, releasing excess moisture. Remove from oven. Set aside.
- While the mushrooms are in the oven, prepare the filling. In a large non-stick skillet, heat extra virgin olive oil over medium heat until hot but not smoking. Add minced garlic and onion, and saute (stirring frequently) until just softened (about 2 minutes).
- To the same skillet, add the finely chopped broccoli florets, onion powder, garlic powder, paprika, salt and pepper. Continue to saute over medium heat (stirring frequently) until the broccoli florets are tender (about 5 minutes). Remove from heat.
- Preheat broiler.
- In a bowl, mix mayonnaise with nutritional yeast and broccoli mixture. In a different bowl, mix coconut flour with curry powder.
- Stuff a heaping teaspoon of the filling into each mushroom cap. Sprinkle each mushroom with a dash of the coconut flour-curry topping.
- Place under pre-heated broiler for 2 to 3 minutes or until the coconut flour begins to brown. Remove from oven.
- Transfer the stuffed mushrooms to a serving platter and enjoy!