GF Stuffed Mushrooms

GF Stuffed Mushrooms

Stuffed mushrooms are always a party favorite, especially during the holidays. Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. But we love it as a side dish with your favorite main course. The recipe can be changed up to make this vegan and dairy free. I love it because its gluten free and its so good!

INGREDIENTS FOR THE BEST STUFFED MUSHROOM RECIPE

There’s no surprising ingredients in classic stuffed mushrooms. Just a few easy pantry staples you might already have on hand. Once you taste these mushrooms fresh out of the oven, you want to make more.

  • Mushrooms: Since this is a bite-sized appetizer, you’ll need baby mushrooms, specifically creminis or baby bellas.
  • Butter: You could honestly use butter or olive oil. I prefer butter in this recipe. And since these are already a little indulgent, might as well go all the way for maximum flavor!
  • Onion & Garlic: Typically there’s no onion in a traditional stuffed mushroom, but I love a good garlic and onion combo. I mince the onions and garlic in the mixture and gives an amazing taste to it
  • Cheese: Freshly grated parmesan and mozzarella cheese adds another layer of flavor. But pecorino romano, gruyere, or any other hard cheese works – choose your favorite!
  • Seasonings: I used parsley, italian seasoning, oregano, pepper, salt and paprika
  • Gluten Free Crackers: There are a few that you can grab at the supermarket. The one I used is called Lance Gluten Free Original Crackers (Hannaford Supermarket) and I also have used Schar Crackers Gluten Free (Shaw’s Supermarket). They are delicious.

How To Make Simply Delicious Stuffed Mushrooms

• Cover cookie tray with parchment paper and cooking spray

• Clean your mushrooms with a damp paper towel, being careful not to break the caps

• Remove the stems with a slight twisting and bending motion, again being careful with the caps

• Cut the tough, dry ends of the mushroom stems off and discard. Peel off the skin of mushroom if you like but this is an option.

• Mince the remaining mushroom stems finely and set aside. I used a blender if you don’t want to mince yourself

• Heat the oil in a medium skillet over medium heat

• Add the chopped mushrooms stems to the skillet and fry until the moisture has all disappeared

• Add in the minced garlic and onions, fry for a few minutes until it is just browned and fragrant

• Remove into a medium mixing bowl and cool

• While cooling, stir in the Parmesan, mozzarella and seasonings together.

• Place the filling into a large Ziploc plastic bag, melt two sticks of butter, add half of it into the bag, shake it and than fill all of the mushroom caps

• Fill up each of the mushroom caps with the filling until they are slightly higher than the edges so that you can add in some extra cheese at the end

• Place mushrooms on the cookie tray. Add more cheese and butter on top.

• Bake at 400 Fahrenheit for 20-30 minutes, depending on the size of the mushroom caps, until the mushrooms are piping hot and liquid has started coming out of the mushrooms

• Remove from the oven, cool slightly, and then serve warm. 

A FEW QUESTIONS ANSWERED

How do you prevent stuffed mushrooms from getting soggy?

One trick is to chill the filling before stuffing. This will help hold the cheesy mixture together as it bakes. If the filling is too soft or wet, it will slowly seep through the mushroom.

Do you need to clean the mushrooms before cooking?

Avoid washing the mushrooms as it will soften them and they’ll become soggy once baked. Instead, use a damp paper towel to gently wipe the surface clean.

Can I make this vegan and/or dairy free?

Yes you can! You just have to substitute with dairy free/vegan butter and mozzarella (or parmesan) cheese. There is also dairy free and vegan crackers. If you cant find any, you can replace with bread crumbs. Also you can add nutriential yeast for the cheesy taste.

Can I substitute the crackers?

Yes, you can substitute with gluten free bread crumbs or regular bread crumbs in this recipe.

PREPPING & STORING STUFFED MUSHROOMS PROPERLY

Don’t be shocked if there aren’t any leftovers. I mean, these are highly addictive after all! But if you happen to have a few leftover, they’ll keep just fine in the fridge.

  • To store: Baked stuffed mushrooms will keep for 4 to 5 days in the fridge in an airtight container.
  • To reheat stuffed mushrooms: When you’re ready to eat, just pop them in the microwave for 30 seconds to a minute.

GF Stuffed Mushrooms

Recipe by Lucy ChesnaCourse: Sides, AppetizersCuisine: Italian
Servings

8

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

285

kcal
Total time

45

minutes

Stuffed mushrooms are always a party favorite, especially during the holidays. Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. But we love it as a side dish with your favorite main course. The recipe can be changed up to make this vegan and dairy free. I love it because its gluten free and its so good!

Ingredients

  • 20-24 fresh mushrooms

  • 2 garlic clove minced

  • 1/2 onion, minced

  • 1/4 cup shredded cheddar

  • 1/3 cup parmesan cheese

  • 1 tablespoon oil

  • 2 sleeves or 1/2 cup crushed crackers

  • 2 sticks of butter, melted and separate 1/2 cup each

  • 1 tsp italian seasoning

  • 1 tsp oregano

  • 1/2 tsp paprika

  • 2 tsps parsley

  • salt and pepper, to taste

Directions

  • Cover tray with parchment paper and cooking spray
  • Clean your mushrooms with a damp paper towel, being careful not to break the caps
  • Remove the stems with a slight twisting and bending motion, again being careful with the caps
  • Cut the tough, dry ends of the mushroom stems off and discard. Peel off the skin of mushroom if you like but this is an option.
  • Mince the remaining mushroom stems finely and set aside. I used a blender if you don’t want to mince yourself
  • Heat the oil in a medium skillet over medium heat
  • Add the chopped mushrooms stems to the skillet and fry until the moisture has all disappeared
  • Add in the minced garlic and onions, fry for a few minutes until it is just browned and fragrant
  • Remove into a medium mixing bowl and cool
  • While cooling, stir in the Parmesan, mozzarella and seasonings together.
  • Place the filling into a large Ziploc plastic bag, melt two sticks of butter, add half of it into the bag, shake it and than fill all of the mushroom caps
  • Fill up each of the mushroom caps with the filling until they are slightly higher than the edges so that you can add in some extra cheese at the end
  • Place mushrooms on the cookie tray. Add more cheese and butter on top.
  • Bake at 400 Fahrenheit for 20-30 minutes, depending on the size of the mushroom caps, until the mushrooms are piping hot and liquid has started coming out of the mushrooms
  • Remove from the oven, cool slightly, and then serve warm.

Leave a Reply

Back To Top