This stuffed mushrooms recipe is a great appetizer or side dish for parties, family gatherings or for serving over the holiday season. It uses easy to find, simple ingredients that you can get in most grocery stores. AND this recipe can easily be doubled if you want to make a big batch.

This recipe is dairy free, vegan, gluten free, paleo and elimination diet friendly.

Product brands I recommend for this recipe

  • Chives & Garlic Spread’Em Cream Cheeze – This cashew based spreadable cheese is already seasoned with garlic and chives, and is the perfect consistency for stuffed mushroom caps. I do provide some substitution suggestions below though if you can’t find it!
OVerhead view of stuffed mushroom caps placed on a wooden serving board surrounded by fresh and colourful ingredients

Recipe ingredient substitutions

Cremini mushroom substitutions: All different kinds of mushrooms will work for this recipe including white button mushrooms, baby bella mushrooms, or even large portobello mushrooms! Whether you use larger or smaller mushrooms, this recipe will turn out just as good!

Cashew cheese substitutions: Instead of spreadable cashew cheese, you can use any type of vegan cream cheese or other dairy free spreadable cheese. This recipe uses flavoured cashew cheese and then adds additional ingredients for extra flavour, but it also works great with an unflavoured cashew cheese base.

Fresh green chives substitutions: Instead of chives, you can also use fresh green onions. Alternatively, you can buy freeze-dried chives. If you aren’t able to get fresh, you can swap it out for 1/2 teaspoon of onion powder or 2 tbsp regular diced onion.

Garlic powder substitutions: Instead of garlic powder, you could use 1 – 2 fresh garlic cloves.

Fresh squeezed lemon juice substitutions: Instead of lemon juice, you could use balsamic vinegar, white vinegar, white wine vinegar etc. Or omit it altogether. Cashew cheese is generally cultured which gives it a nice tang already without adding additional acidity.

Fresh parsley substitutions: Instead of parsley, you can use any other fresh herbs such as fresh basil, fresh sage, fresh oregano etc.

Nutritional yeast substitutions: Instead of nutritional yeast, you could omit it altogether. Or alternatively, you could try to find a spreadable vegan cheese that already has nutritional yeast added to it.

Close up view of stuffed mushroom caps on top of a modern white plate and sprinkled with chives

Dietary modifications

Make this recipe lower oxalate: To make this recipe lower oxalate, avoid using cashew or almond based vegan cheese. Instead try to find spreadable vegan cream cheese that uses coconut oil and potato starch as a base. 

Storage tips

I highly suggest serving these stuffed mushrooms right after they are cooked as they are best eaten fresh. Although if you do have leftovers, you can store them in an airtight container in the fridge for 1-2 days. You may find though that the texture of the mushrooms get a bit soggy or rubbery after they sit in the fridge. In this case, you can reheat them again at medium-high heat which should help bring them back to life. 

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Side view of mushroom caps placed on a modern ceramic plate placed on top of a wooden serving board with lemons and chives

Garlic & Chive Stuffed Mushrooms (Dairy Free & Vegan)

Tara Klippert
This stuffed mushrooms recipe is a great appetizer or side dish for parties, family gatherings or for serving over the holiday season.
No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Servings 15
Calories 70 kcal


  • 1 lb large cremini mushrooms (anywhere from 10-20 mushroom caps depending on size)
  • 2 cups spreadable cashew cheese (I used Spread'Em garlic and chive cashew spread)
  • 1 – 2 tbsp  fresh squeezed lemon juice (the juice of 1/2 lemon)
  • 2 tbsp nutritional yeast
  • 2 tbsp diced fresh chives
  • 3 tbsp diced fresh parsley
  • 1 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp sea salt (optional – if cashew cheese doesn't already have it)


  • Preheat your oven to 400°F.
  • Start by cleaning your mushroom caps. The easiest way is to rinse them under the tap, however some argue that this changes their texture and makes them too wet. You can also use a damp paper towel to scrub the dirt off your mushroom caps.
  • Remove the stems off each mushroom. This will create a little bowl inside the undersides of the mushroom where you will put your stuffing mixture. You can discard your chopped mushroom stems or save them to use in another dish.
  • Line a cookie sheet with parchment paper and place all of your mushroom caps with the undersides facing up. Optional: you can brush your mushroom caps with a little olive oil.
  • Next, finely dice up your fresh chives and parsley.
  • In a small food processor or mixing bowl, mix together your spreadable cashew cheese, your freshly diced chives and parsley, and the nutritional yeast, garlic powder, pepper and salt.
  • Juice half a lemon and after removing the seeds, pour the lemon juice into your food processor or bowl.
  • Mix everything together thoroughly.
  • Using a small spoon, scoop the cashew cheese mixture into the mushroom caps evenly. If you have any left over, you can keep piling the mushroom caps up higher or you can freeze this mixture to use for next time.
  • Bake your stuffed mushrooms for roughly 30 minutes or until the cashew cheese mixture starts browning nicely.
  • Serve immediately and enjoy!



The nutritional information is based on roughly 15 total mushroom caps, however depending on the size of your mushrooms you may end up with more or less.
Above in the blog post I provide recipe ingredient substitutions, dietary modifications, and storage tips.


Calories: 70kcalCarbohydrates: 3.5gProtein: 3gFat: 5gTrans Fat: 0gCholesterol: 0mgSodium: 182mgPotassium: 230mgFiber: 0.5gSugar: 1g
Keyword dairy free, gluten free, grain free, keto, paleo, soy free, vegan
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Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.