After our dairy-free cream cheese taste test, I had quite a few tubs to finish up! I looked for new recipes to try, and realized that I hadn’t made classic stuffed mushrooms. Popular recipes use both cream cheese and shredded cheese, like parmesan, so it wasn’t a simple swap. Fortunately, I was able to use basic flavorful ingredients to create these deliciously rich dairy-free cream cheese stuffed mushrooms.
Dairy-Free Cream Cheese Stuffed Mushrooms that We All Loved
These delicious little vegan appetizers were quickly polished off, and no one even realized they were dairy free. You can certainly use homemade dairy-free cream cheese, but with so many brands on the market, I thought a little convenience was okay. Not to mention, the rest of this recipe is pretty much from scratch. I’ve also got some tips and options in the FAQs below.
What Dairy-Free Cream Cheese Works Best in Stuffed Mushrooms?
I personally recommend them pretty much in the order listed in our dairy-free cream cheese taste test. Kite Hill was our favorite, but Treeline was also great, and everyone liked Tofutti, for the most part. All three perform well when cooked in recipes like these dairy-free stuffed mushrooms, too.
Violife is popular, but it is more buttery and melts substantially. It won’t hold up as firmly in the filling. We tried Miyoko’s in these dairy-free cream cheese stuffed mushrooms, and it was okay. But it was very tangy and did overpower the flavor quite a bit. I would definitely omit the red peppers if using Miyoko’s. Nature’s Fynd wasn’t available when we did our taste test, but it seems to be another solid option, and is allergy-friendly. Nevertheless, my best answer is, use your favorite brand!
Can I Use Other Mushrooms?
Cremini mushrooms will also work great, and baby bella mushrooms are another good option. I would stick with the small, well rounded types of mushrooms. The filling is quite creamy and thick, and could overwhelm in large portobello mushrooms.
What Do You Recommend Instead of the Roasted Red Peppers?
As mentioned, you can simply omit them. I just liked them for color, texture, and a little contrasting flavor. If you do want an add in, I also like chopped sun-dried tomatoes in oil (drained) or olives. And of course, you can add chopped baby spinach, if you wish.
Can You Prep these Stuffed Mushrooms Ahead?
You can definitely make them ahead. Prepare them right up to the point of baking. You can store the unbaked mushrooms in an airtight container in the refrigerator for up to one day. I wouldn’t recommend freezing them because mushrooms don’t freeze and defrost particularly well. They will taste best if baked just before serving.
How Long will the Leftovers Keep?
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to two days. Some people might say they are fine for longer, but I err on the side of caution.
Do the Bread Crumbs Need to be Toasted?
They don’t. You can toast them if you like, particularly if they aren’t very dry. But the breadcrumbs on top do toast in the oven.
Special Diet Notes: Dairy-Free Cream Cheese Stuffed Mushrooms
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian. Just be sure to choose the cream cheese alternative, and bread crumbs that suit your dietary needs.
- 16 to 20 ounces mushrooms (about 32 to 40 medium button mushrooms)
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 (8-ounce) tub dairy-free cream cheese alternative, softened
- 1 tablespoon nutritional yeast flakes
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon salt, or to taste
- ⅛ to ¼ teaspoon ground cayenne pepper, to taste (can sub crushed red pepper flakes)
- 1 cup + ½ cup dairy-free bread crumbs or panko, divided (use gluten-free, if needed)
- ⅓ cup diced roasted red pepper (optional)
- Preheat your oven to 350°F and line a jelly roll pan or baking sheet with high sides with parchment paper.
- Carefully remove the stems from the mushrooms, and finely chop them.
- Heat the oil in a skillet over medium-low heat. Add the garlic and chopped mushroom stems and sauté until the water from the mushrooms is cooked out and the stems have shrunken substantially, about 5 to 10 minutes.
- In a mixing bowl, beat the cream cheese alternative, nutritional yeast, black pepper, onion powder, salt, and cayenne until smooth.
- Stir in the cooked mushroom stems and garlic, followed by the 1 cup breadcrumbs and roasted red pepper (if using). Taste and add seasoning, if desired.
- Stuff each mushroom cap with a generous amount of the filling, and place them on your prepared baking sheet.
- Sprinkle the tops of the mushrooms with the remaining ½ cup breadcrumbs, and lightly press it into the tops.
- Bake the stuffed mushrooms for 17 to 22 minutes, or until softened and the breadcrumbs begin to brown.
- Let the stuffed mushrooms cool for 10 minutes before serving.