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
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Jenelle Lorah
[email protected]I'm not sure what went wrong, but my mushrooms turned out soggy. I think I might have added too much liquid.
Hussain qureshi Hussain
[email protected]These stuffed mushrooms are a great way to use up leftover vegetables. I always have a few mushrooms in my fridge, so this recipe is a lifesaver.
Alan Walton
[email protected]I made these stuffed mushrooms for a potluck and they were a huge hit! Everyone loved them.
mukesh pandey
[email protected]These mushrooms are so delicious! I love the combination of flavors and textures.
Evanz m Chronix
[email protected]I've tried other gluten-free stuffed mushroom recipes before, but this one is by far the best. The mushrooms are crispy on the outside and tender on the inside, and the stuffing is incredibly flavorful.
Secret Twilight
[email protected]These stuffed mushrooms are the perfect appetizer for any occasion. They're easy to make and always a hit with guests.
Jeff Telly
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these. The stuffing was flavorful and the mushrooms were cooked perfectly.
Jade Payne
[email protected]The mushrooms were a little bland for my taste. I think I'll add some extra seasonings next time.
Ghulam Muhamd
[email protected]I love that this recipe uses almond flour instead of bread crumbs. It makes the mushrooms so much healthier.
Amitab Manna
[email protected]These mushrooms were so easy to make and they turned out perfectly. I will definitely be making them again.
Charles Powers
[email protected]I've made these stuffed mushrooms several times now and they're always a crowd-pleaser. They're perfect for a party or a weeknight meal.
lacy durrance
[email protected]These gluten-free stuffed mushrooms were a hit at my last dinner party! They were easy to make and so delicious. My guests couldn't believe they were gluten-free.