Dairy Free Stuffed Mushroom
A simple, savory dish that’s perfect for easy meal prep and effortless stuffing.
Stuffed mushrooms are one of those weeknight heroes — quick to assemble, easy to batch, and perfect for prepping ahead. They hold up well in the fridge, reheat beautifully, and make a simple dinner when paired with a salad, grains, or roasted veggies.
From a TCM perspective, mushrooms are ideal for late summer and early fall because they help strengthen the Spleen, support digestion, and gently clear lingering Damp from humid weather. The savory filling adds grounding energy without heaviness, making this a great transitional‑season dish.
Dairy Free Stuffed Mushroom
INGREDIENTS
12 large mushrooms (stems removed)
2 tablespoons olive oil
1 small onion or shallot, finely chopped
3 cloves garlic, minced
½ cup breadcrumbs
¼ cup chopped nuts (walnuts or pecans)
2 tablespoons nutritional yeast or vegan parmesan
2 tablespoons chopped parsley
1 tablespoon lemon juice
Salt + pepper to taste
Chili flakes (optional)
INSTRUCTIONS
Preheat oven to 375°F and line a baking sheet.
Clean mushrooms and remove stems; finely chop the stems.
Sauté onion, garlic, and chopped stems in olive oil until soft.
Add breadcrumbs, nuts, nutritional yeast, parsley, lemon juice, salt, and pepper.
Spoon the filling into mushroom caps.
Bake 20–25 minutes until golden and tender.
Add chili flakes or extra parsley if you like.
photo and recipe inspiration to Lazy Cat Kitchen
