Tuscan Vegan Stuffed Mushrooms


This recipe for Tuscan vegan stuffed mushrooms is a “savory” entry in our March Recipe Madness Contest, created and submitted by Alana. To qualify, the recipe contains 8 ingredients or less, but includes Cultured Coconut Milk or Culinary Coconut Milk by So Delicious Dairy Free.

Tuscan Vegan Stuffed Mushrooms

So Delicious Dairy Free Recipe Madness Contest - BadgeAccording to Alana, these vegan stuffed mushrooms are a great appetizer for entertaining, and have a healthy dose of vegetables and hearty legumes.

For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest

Special Diet Notes & Options: Tuscan Vegan Stuffed Mushrooms

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, soy-free, tree nut-free, vegan, and vegetarian. In fact, they are generally top food allergy-friendly.

Tuscan Vegan Stuffed Mushroom
Prep time
Cook time
Total time
Serves: 6
  • ½ cup seasoned bread crumbs (gluten-free, if needed)
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
Mushrooms and Filling:
  1. Mix all ingredients together in a small bowl and set aside.
  1. Preheat your oven to 375ºF.
  2. Remove the stem from the mushroom and dice it.
  3. Heat 1 tablespoons oil in a medium skillet and sauté all of the mushrooms on both sides, just to slightly soften, adding a pinch of salt to the inside of each mushroom.
  4. Remove to a baking sheet, gill side up.
  5. Add 2 tablespoons oil to the same skillet and begin to sauté all of the vegetables (including the mushroom stems), herbs and seasonings. Cook on medium heat until slightly softened approx. 5 min. Add the lentils, stir to mix. Set aside to cool for 5 min. Stir in the yogurt or coconut milk, and season to taste with salt.
  6. Fill the mushroom caps with the filling. Mound the mixture into the caps to until stuffing is finished.
  7. Sprinkle and press the crumb topping onto each mushroom. You may have some leftover, depending on the size of mushrooms.
  8. Bake for 15 minutes.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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