Appetizers
Side Dish
Gluten Free Stuffed Mushrooms
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Why You’ll Love This Recipe
- Gluten Free Stuffed Mushrooms are quick and easy to make!
- They are great for any holiday party or game day gathering.
- Stuffed with a combination of cream cheese, fresh herbs, grated parmesan cheese and plenty of garlic.
- They are creamy, chewy and have a lovely crunchy top coating.
- As written this recipe is gluten free, but can also be made with regular bread crumbs.
- Low carb, vegetarian recipe!
- Serve these mushrooms as a main dish, an appetizer or an hors d’oeuvre.
- Mushrooms are incredibly healthy for you and loaded with nutrients and benefits.
- Check out my stuffed portabello mushrooms for another great recipe!
Ingredients And Substitutions
These are the main ingredients and substitutions for Gluten Free Stuffed Mushrooms. Scroll down to the recipe card for a full list of ingredients and instructions.
You can use whole baby bella or crimini mushrooms for this recipe. You can also use portobello mushrooms if wanting a bigger option instead of bite sized.
Yellow onion is subtly sweet and adds a great flavor, you may also use white onion instead.
Fresh garlic is going to add a ton of flavor, alternatively you can use garlic from a jar.
Use fresh cilantro for best results, if you don’t have access to fresh cilantro, dried will work as well.
Room temperature cream cheese is going to make mixing the ingredients easy and seamless. If looking to make this recipe dairy free, you can use a dairy free cream cheese alternative.
An egg is going to help glue all the ingredients together and create a fluffy texture after the mushrooms are baked. I have not tested with recipe without an egg.
Use gluten free bread crumbs to keep this recipe free from gluten, otherwise, regular bread crumbs will work just the same.
I personally love to use freshly grated parmesan cheese as I believe it adds a much greater flavor. However, you can use pre-grated cheese or opt for a dairy free version.
Salt and pepper to taste to really mend all the ingredients together.
How To Make
ONE: Prepare the mushrooms by rinsing and drying well. Then, remove the stem from each mushroom and add to a bowl. Using your hands break down the mushroom stems by crushing them in between your fingers. You can also use a knife to chop them.
TWO: In a medium sauté pan over medium heat, add in the oil, diced onions and garlic. Mix for 2-3 minutes. Then, add in the chopped mushroom stems and sauté for an additional 2-3 minutes. Remove from heat and let cool for 10 minutes.
THREE: In a medium mixing bowl, add in the softened cream cheese, egg, gluten free bread crumbs, freshly grated parmesan cheese, salt, pepper, and the cooled onion mixture from the stovetop. Mix with a fork until well incorporated.
FOUR: Next, using a small spoon stuffed each mushroom cap with the filling and add to a baking sheet that’s lined with parchment paper. Sprinkle with additional gluten free bread crumbs, then bake for 30-35 minutes. Let cool slightly and enjoy!
Tips And Tricks
The mushroom stems should pop off easily, if they don’t, then use a small spoon to scoop out the remainder of the stem.
Use room temperature cream cheese when combining the ingredients for the stuffing.
Add a touch of parmesan cheese on top after baking if desired.
The fastest way to clean mushrooms is to rinse them with water and pat them dry. Use a paper towel to dry them one at a time to remove any dirt.
Bake gluten free stuffed mushrooms until fork tender.
How To Serve And Store
Serve these Gluten Free Stuffed Mushrooms warm as an appetizer or as a side dish for an entree!
Store in an airtight container in the fridge and enjoy within 3-4 days. To reheat, add them to the microwave, oven or air fryer and heat until warm all the way through.
Taste And Texture
Gluten Free Stuffed Mushrooms are savory, creamy and filled with fresh herbs.
The texture of the mushrooms is soft but chewy and the filling is creamy with a small crunch from the bread crumbs.
Frequently Asked Questions
Yes, totally!
The fastest way to clean mushrooms is to rinse them with water and pat them dry. Use a paper towel to dry them one at a time.
You can prep these gluten free stuffed mushrooms up to a day in advance. Store the unbaked stuffed mushrooms covered in the fridge until you’re ready to cook and eat.
Yes, you can. Baby bella will also work, or for a full sized entree, try using portabello mushrooms!
Other Recipes You May Like
- Stuffed Portabello Mushrooms
- Spicy Garlic Green Beans
- Charcuterie Skewers
- Pumpkin Whipped Feta
- Fig Crostini
If you make these Gluten Free Stuffed Mushrooms, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
