Dairy-Free Stuffed Mushrooms with Artichoke and Sun-Dried Tomatoes

These dairy-free and Vegan stuffed mushrooms make great party food and are perfect for entertaining. Hearty, savoury and delicious these tasty little mushrooms have a creamy dairy-free artichoke and sundried tomato filling. Gluten-Free, Dairy-Free, Vegan, Paleo, Keto.

If you are looking for a dairy-free appetizer or finger food to serve to guests then these stuffed mushrooms are a winner.

Easy to make and full flavoured with the delicious combination of artichoke and sun-dried tomatoes.

If you are a fan of mushrooms (like me) you will love these as a healthy appetizer. They don't just need to be enjoyed as party food you can easily whip up a batch and keep them to snack on.

Key Ingredients

• Mushrooms - The smaller brown variety works the best also known as cremini, brown button, gourmet, or swiss brown.
• Cashews - Raw and unsalted, these will need to be soaked prior to using.
• Artichoke hearts - Preserved/canned works the best.
• Sundried tomatoes
• Fresh parsley
• Nutritional yeast - Helps give the creamy filling a slightly cheesy/savoury flavour.

Step-by-Step Instructions

1. Soak the cashews in water, ideally overnight is easiest for at least 8 hours. Drain and pat dry with a paper towel.
2. Preheat the oven to 190 C/375° F. Line a baking pan with baking parchment paper. Clean and dry the mushrooms and remove the stems from the base. If they don’t come out cleanly or don’t leave enough space, use a paring knife to carefully carve out a bit more space (but don’t go all the way down. Place the mushroom caps open side up on the baking pan.
3. In a blender or food processor, add the drained cashews, and peeled garlic cloves, with lemon juice.

4. Blend or blitz on high, pausing to scrape down occasionally, until mostly smooth. 
5. Add the yeast, pepper, salt, and artichoke hearts.
6. Blend on medium until only bits of artichoke remain in the stuffing mixture.

7. Add the chopped sun-dried tomatoes and pulse to chop them up further and combine.
8. Scoop heaped spoonfuls of the filling into each of the mushroom caps.
9. Bake for 20 minutes until the mushrooms are soft. Garnish with chopped parsley and serve warm.

Preparation Tips

• You can prep this appetizer ahead for up to 2 days in advance. Then cook just before serving.
• You can also make the dairy-free stuffing only ahead and keep it in an airtight container in the fridge for 3 days before using. Then simply stuff the mushrooms, cook and serve.

Other appetizers you may like:

• These smoked salmon cucumber bites with an avocado pea smash are so good, healthy, tasty and really easy to make!
• This delicious eggplant brushetta with dollops of cashew cream can be enjoyed as an appetizer or a main with a salad on the side.
• Easy roasted garlic and white bean dip is delicious on a platter with veggie sticks or crackers.

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If you make these dairy-free stuffed mushrooms I’d love for you to give them a star rating ★ below. You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!