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.

Let's cook with our recipes!

GLUTEN-FREE CRAB STUFFED MUSHROOMS

Gluten-Free Crab Stuffed Mushrooms image

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

Ingredients

24 large mushroom caps
1 pkg (8 oz) gluten-free cream cheese, softened
1 teaspoon lemon juice
2 teaspoons Old Bay Seasoning
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce
2 scallions, minced
1/2 cup gluten-free shredded sharp Cheddar cheese
1 cup cooked gluten-free jumbo lump crabmeat
2 tablespoons freshly grated Parmesan cheese

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

Delish Stuffed Mushrooms - Gluten / Egg Free image

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

Ingredients

12 -14 large fresh mushrooms, stems removed saving 1 cup diced stems (1-1 1/2 pounds)
1 lb hot sausage, removed from casing
4 ounces onions, minced
3 ounces bell peppers, chopped
2 garlic cloves, minced
1/2 cup diced tomato
1/2 teaspoon dried Italian spices
2 fresh basil leaves, chopped
5 ounces mozzarella cheese, shredded
1 tablespoon grated parmesan cheese

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

Gluten-Free Stuffed Mushrooms image

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

Ingredients

24 large button mushrooms
1/8 cup butter
2 tablespoons extra virgin coconut oil
3 tablespoons shallots, minced
2 minced garlic cloves
2 slices of gluten-free bread
3/4 cup chopped walnuts
1/4 cup parmesan cheese
1/2 teaspoon curry powder
1/2 teaspoon italian seasoning
1/4 teaspoon cayenne pepper
4 ounces cream cheese
1 teaspoon himalayan sea salt (to taste)

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.