Best 3 Gluten Free Stuffed Mushrooms Recipes
Gluten-free stuffed mushrooms are a delicious and easy-to-make appetizer or main course that can be enjoyed by people with and without gluten sensitivities. This versatile dish can be customized with a variety of fillings, making it a great option for parties or potlucks. Whether you prefer a classic stuffing made with bread crumbs and herbs or a more creative filling like spinach and artichoke dip, there is a gluten-free stuffed mushroom recipe out there for everyone.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN-FREE CRAB STUFFED MUSHROOMS
For a gluten-free appetizer that is sure to please your guests, our Gluten-free Crab Stuffed Mushrooms are stuffed with gluten-free cheese and jumbo lump crabmeat.
Categories Appetizer
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Grease 13x9-inch baking dish.
- Remove stems from mushrooms, and dust dirt off mushroom caps with damp paper towel.
- Place mushroom caps topside down on baking dish.
- Mix cream cheese, lemon juice, old bay seasoning, salt, pepper, garlic powder, Worcestershire sauce, scallions, and Cheddar cheese in large bowl.
- Fold in crabmeat gently.
- Place a heaping spoonful of mixture on top of each mushroom cap.
- Sprinkle each mushroom cap with Parmesan cheese.
- Bake 15 to 20 minutes, until heated through- but not extremely hot. Serve warm.
Nutrition Facts : ServingSize 1 Serving
DELISH STUFFED MUSHROOMS - GLUTEN / EGG FREE
No breading just yummy veggies and sausage giving the filling crispness and the mushroom retain a soft juicy texture. No added fat or salt needed for the sausage and cheese supply enough..
Provided by Rita1652
Categories Pork
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Spray a 10x13 oven proof dish.
- Over medium high heat in a large hot pan saute the sausage while browning crumble the meat with a wooden spoon. Cook for 4 minutes. Blot the grease of the sausage with paper toweland discard. Add onions and peppers cook for 3 minutes.
- Add diced mushroom stems and garlic sauteing and stirring for 3 minutes.
- Add tomatoes and herbs simmer for 4 minutes.
- Remove from heat and add mozzarella cheese mixing in to melt(this is the binder).
- Fill stuffing the shrooms with filling mounding up nice and full.
- Sprinkle with grated cheese.
- Bake for 30 minutes.
- Remove and place on a serving platter pour juices over the shrooms.
- Enjoy.
Nutrition Facts : Calories 164.8, Fat 12.9, SaturatedFat 5, Cholesterol 37, Sodium 323.4, Carbohydrate 2.7, Fiber 0.6, Sugar 1.4, Protein 9.5
GLUTEN-FREE STUFFED MUSHROOMS
Make and share this Gluten-Free Stuffed Mushrooms recipe from Food.com.
Provided by shelly808
Categories Free Of...
Time 45m
Yield 24 Mushrooms, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350
- heat butter and oil on medium heat in a medium sized skillet.
- mince mushroom stems, shallots, garlic and bread
- cook shallot and garlic until transparent, add mushroom stems and minced bread stirring occasions for about 5 minutes.
- Add walnuts, all the seasonings cooking for another 5 minutes. Note: I like Bragg's Organic sprinkle vs Italian seasoning.
- Stir in parmesean and remove from heat.
- transfer to a medium sized bowl then add cream cheese in multiple dollops. Stir well to combine. Adjust seasoning to your taste.
- Arrange mushroom caps onto cookie sheet, salt them, stuff them then cook in oven for 30-35 minutes.
Nutrition Facts : Calories 224.7, Fat 19.7, SaturatedFat 8.8, Cholesterol 26, Sodium 445.6, Carbohydrate 8.6, Fiber 1.6, Sugar 2.4, Protein 6.5
Tips:
- Choose the right mushrooms. Large, firm mushrooms with intact stems work best for stuffing. Portobello, cremini, and shiitake mushrooms are all good choices.
- Clean the mushrooms gently. Use a damp cloth or paper towel to wipe the mushrooms clean. Avoid submerging them in water, as this can make them soggy.
- Remove the stems. Use a sharp knife to carefully remove the stems from the mushrooms. Save the stems for later use in the stuffing.
- Make the stuffing ahead of time. This will give the flavors time to meld and will make it easier to stuff the mushrooms.
- Don't overstuff the mushrooms. The stuffing should be packed tightly, but not so tightly that it bursts out of the mushrooms.
- Bake the mushrooms at a high temperature. This will help to caramelize the mushrooms and give them a crispy crust.
- Serve the mushrooms immediately. They are best enjoyed hot and fresh out of the oven.
Conclusion:
Stuffed mushrooms are a delicious and versatile appetizer or main course. They can be made with a variety of fillings, so there's sure to be a recipe that everyone will enjoy. With a little planning and effort, you can easily make stuffed mushrooms at home. So next time you're looking for a special dish to serve, give stuffed mushrooms a try.
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