Vegan, Grain-Free Stuffed Mushrooms {Guest Post by Tasty Yummies}

gluten free stuffed mushrooms, dairy free stuffed mushrooms, vegan stuffed mushrooms, clean eating cocktai party, healthy appetizer recipes,

The Clean Eating Cocktail Party continues today with Beth from Tasty Yummies. I discovered Beth’s blog just a few months ago but quickly realized how close our tastes are. We both love our veggies, especially pumpkin! This season I’ve been drooling over Beth’s pumpkin goodies like Creamy Crock Pot Pumpkin Risotto and Grain-Free Mini Pumpkin Pie Tarts. I almost expected her to bring something with pumpkin to the party, but I confess my mouth was watering when she mentioned these grain-free savory stuffed mushrooms. What’s a holiday party without stuffed mushrooms? This version, loaded with walnuts, spinach and sundried tomatoes, is going to be pretty popular this season, I know it.

For more of Beth’s recipes, visit Tasty Yummies, “Like” her on Facebook, and follow @herobeth on Twitter.

Hi there, I am Beth from Tasty Yummies. I am a yoga-obsessed graphic designer, illustrator and printmaker living in Western New York and I have been blogging and sharing my recipes on Tasty Yummies for nearly three years. All of the recipes I share on my website are gluten-free, clean and seasonal, and earlier this year I also removed dairy from my diet. I consider myself to be a “conscientious omnivore”, though I eat a mostly vegan diet.

I am very excited to be visiting here on Cara’s Cravings as part of Cara’s Clean Eating Cocktail Party! I am a big fan of Cara’s site, her recipes and her beautiful photos!! Thanks so much for having me, Cara.

If you know me even just a little bit, you’d know how much I love a good party, especially those centered around eating, and OK yes, drinking, too! Everything in moderation, right? I love an excuse to wear a fun outfit, make some special treats and just enjoy myself. Our house is fairly small so it is very rare that I entertain at home, so I have to wait on other people to have parties and invite me, but when they do, I always jump at the chance to create something yummy to share with others. Besides the joy I get by making people happy with the food I make, the biggest reason I enjoy bringing something to share is the guarantee that I will have at least one thing to eat. Being that I am gluten-free and dairy-free and I also refrain from eating processed foods, it can be quite hard to indulge at parties and other get-togethers.

gluten free stuffed mushrooms, dairy free stuffed mushrooms, vegan stuffed mushrooms, clean eating cocktai party, healthy appetizer recipes,

The other reason I love being able to bring some food to share to a party, is so I can spread the good word about eating clean and healthy. I think many people attribute the words “clean”, “processed-free” or even “gluten-free”, to mean taste-free and unexciting. I love changing people’s perceptions on food and eating and showing them just how much fun you can have with your food, even with a clean diet.

This recipe would be great for many different types of cocktail parties, whether it be a casual sports party for the Super Bowl or a fancy New Year’s Eve bash. They are as dressed down or dressed us as you need them to be. These stuffed mushrooms are grain-free and vegan, they are perfectly bite-sized and so full of flavor and texture. They are so quick to make, too. Plus, you could make these ahead of time, stuff them and put them in the oven just before the guests start to arrive.

It was fun making these on a random work day (since we work from home) and eating them in the middle of the day, felt like we had a little party of our own.

Do you like bringing a dish or a treat to share when you go to a party or would you rather just eat what others make?

gluten free stuffed mushrooms, dairy free stuffed mushrooms, vegan stuffed mushrooms, clean eating cocktai party, healthy appetizer recipes,

PrintPrint SaveSave

Vegan Grain-free Stuffed Mushrooms

Yield: 4-8, depending on size and quantity of mushrooms

What's a party without the ever-popular stuffed mushrooms? These ones are loaded with walnuts, spinach and sundried tomatoes, a savory burst of flavor to feed any appetite.


1 1/2 lbs. mushrooms, you can use baby portobellos, cremini or button
2 tablespoons olive oil 1
/4 cup fresh parsley, roughly chopped
1 small red bell pepper, finely chopped - reserve a little for serving
1 small shallot, finely chopped
2 cloves garlic, finely minced
1/4 cup sun dried tomatoes, finely diced
3/4 cup walnuts, finely, roughly chopped
1 cup baby spinach, finely, roughly chopped
salt and pepper, to taste


Preheat the oven to 375ºF.

Remove the stems from the mushrooms, set aside to dice and add to the filling. Brush mushrooms with a little olive oil, place stem side up and bake for 8-10 minutes.

In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender. Add in the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2-3 minutes. Add in chopped baby spinach and allow it to wilt. Salt and pepper to taste.

Remove the mushrooms from the oven, pour off or soak up any water that accumulates in the mushrooms. Spoon the filling into the mushrooms and bake for an additional 10-12 minutes. Topped with fresh, raw diced red bell peppers and serve warm.

  Pin It

36 Responses to “Vegan, Grain-Free Stuffed Mushrooms {Guest Post by Tasty Yummies}”

  1. 1

    Belenda — November 6, 2012 @ 7:33 am Reply

    Where’s the recipe?

  2. 2

    Belenda — November 6, 2012 @ 7:34 am Reply

    I can’t find the recipe…

    • 2.1

      Cara — November 6, 2012 @ 7:39 am

      Sorry, Belenda, I forgot the little snippet of code that actually inserts the recipe in the proper template… fixed now, thank you for pointing that out!

  3. 3

    Alisa — November 6, 2012 @ 11:30 am Reply

    Gorgeous presentation and so simple and healthy!

  4. 4

    Stephanie, The Recipe Renovator — November 6, 2012 @ 11:33 am Reply

    These really look yummy. I made something similar last year using steel cut oats that were also tasty (vegan and gluten-free).

    • 4.1

      Beth @ Tasty Yummies — November 7, 2012 @ 8:39 am

      Thanks Stephanie! I actually thought about adding GF oats or some quinoa but ultimately decided it would be fun to make then totally grain-free. Thanks again, I am off to check out your recipe now 🙂

  5. 5

    Alyssa | Queen of Quinoa — November 6, 2012 @ 11:58 am Reply

    Looks like a super yummy recipe! I usually make stuffed mushrooms with quinoa, but I think I might have to convert to this recipe from now oN.

    • 5.1

      Beth @ Tasty Yummies — November 7, 2012 @ 6:03 pm

      Thanks! I was so close to adding in quinoa Alyssa, but ultimately decided not to this time, I can’t wait to try them that way next time now!

  6. 6

    Leanne @ Healthful Pursuit — November 6, 2012 @ 12:25 pm Reply

    I love this recipe, Beth. Nicely done! You know, I don’t think I’ve ever had a plain stuffed mushroom (like the unhealthy kind). Growing up, my mom would stuff them with hummus and we thought that was normal! Your take looks so fresh and delicious!

  7. 7

    Maggie — November 6, 2012 @ 3:00 pm Reply

    Another beautiful recipe from one of my fave bloggers 🙂 I LOVE bringing a recipe and surprising all of those who turn up their noses at gluten-free eating!

  8. 8

    Beth @ Tasty Yummies — November 6, 2012 @ 3:11 pm Reply

    Thanks again so much for having me Cara!! Such a fun series to be a part of. Sorry to disappoint with the pumpkin, I might have pumpkined a little too hard and too early this year and I had to take a quick break before I turned orange 🙂 So glad everyone is liking this recipe. My hubby has been begging me to make them again ever since. Thanks again xo.

    • 8.1

      Cara — November 7, 2012 @ 10:38 am

      No disappointment all! Sometimes we all need to change things up bit 😉 My aunt always asks me to bring some apps for Christmas and I’m pretty sure this one will be coming with me!

  9. 9

    Joanne — November 6, 2012 @ 8:35 pm Reply

    I grew up around sausage-stuffed mushrooms which I found majorly blah…but these sound so packed with nutritional goodness and so many fresh flavors! Anything BUT blah!

  10. 10

    Kate — November 7, 2012 @ 12:25 am Reply

    What a fun idea for a cocktail party.

  11. Pingback: Cara's Cravings ? Vegan Grain-free Stuffed Mushrooms | arekitigor

  12. 11

    Shannon — November 8, 2012 @ 11:11 am Reply

    these look absolutely delicious and i see no reason not to try it them this holiday season 🙂

  13. 12

    Jeanette — November 8, 2012 @ 9:54 pm Reply

    These sound fantastic for the holidays – so pretty too!

  14. Pingback: Holiday Cocktail Party | Fluent Life 33

  15. Pingback: Vegan Grain-free Stuffed Mushrooms | queensveg

  16. 13

    Larisa — April 24, 2013 @ 2:31 pm Reply

    These look delicious! Our house is nut-free, can I just leave out the walnuts or should I try and substitute something else?

    • 13.1

      Cara — April 24, 2013 @ 2:35 pm

      Speaking for Beth, I think the walnuts provide the same bulk as breadcrumbs which are traditionally used in a stuffing recipe. If you eat gluten/grains, I would just sub breadcrumbs, oats, etc. If not, how about ground sunflower seeds or pumpkin seeds? I see a lot of nut free folks using those!

    • 13.2

      Larisa — April 24, 2013 @ 2:38 pm

      Oh perfect, yes we could do any of those. Thank you!

  17. Pingback: Holiday Cocktail Party | FluentLife33

  18. 14

    Maggie — July 1, 2013 @ 3:52 pm Reply

    I’m making these tonite, they look so good. I couldn’t find sun dried tomatoes that said they were gluten free, so I’m just using little grape tomatoes. I’m wondering what kind of tomatoes others used? Thanks!!

    • 14.1

      Cara — July 2, 2013 @ 11:12 am

      Hi Maggie,
      I do not know particular brand names, but I would think that if the only ingredient listed is tomatoes and the package does not say anything about being manufactured on the same equipment as wheat, it would be ok. Of course only you know your level of sensitivity though. Hope it turned out ok with fresh tomatoes!

  19. Pingback: Coming Unglu’d: My Perfect Thanksgiving Dinner (Something for everyone!) | edible South Shore & South Coast Blog

  20. Pingback: A Three-course Paleo Meal - All Natural Daily | All Natural Daily

  21. 15

    Doli — November 28, 2014 @ 1:28 pm Reply

    This recipe is quite robust and tolerates variations well. I made a version of this recipe, but used leeks instead of shallots and thyme instead of parsley (based on the ingredients I had available at home), and decided to add coarsely mashed garbanzo beans so the stuffing would hold together nicely. Everyone loved them! Thank you. 🙂

    • 15.1

      Cara — November 28, 2014 @ 7:52 pm

      glad you liked them!

  22. 16

    Gina — December 20, 2014 @ 5:48 pm Reply

    I made this recipe last week and want to report that it in spite of the ingredients being so good, the end result was very bland. It didn’t have much flavor at all. It needs spices for sure. I experimented with using paprika on some and chill powder on some others. It was an improvement. But the other problem with this recipe is that is was very time consuming. All the ingredients need to be chopped very fine and since this is something that one would make for a party, think carefully before making these. Perhaps do all the prep the day before.

  23. Pingback: 16 Vegan Appetizers That Even Meat Eaters Will Love

  24. 17

    Ginger — December 26, 2017 @ 9:19 am Reply

    I made these yesterday for Christmas (we do appetizers for lunch). My daughter-in-law is vegan & gluten-free. They were delicious, even my meat loving husband loved them!

  25. Pingback: 15 Incredible Daniel Fast Recipes - Food Fun & Faraway Places

  26. Pingback: 6 Vegan Canapés recipes for your wedding Cocktail hour

  27. Pingback: 30 Gluten-Free, Vegan Summer Recipes - My DairyFree GlutenFree Life

Leave a Comment