The Best Gluten-Free Stuffed Mushroom Recipe

Looking for an amazing recipe that works as a side and an appetizer? How about something you can bring to a (COVID safe) potluck? Well, we have the delicious and easy dish you need with our best gluten-free stuffed mushroom recipe.

Oh and this recipe can be made lactose-free by using lactose-free cheese or dairy-free by omitting the cheese.

The Best Gluten-Free Stuffed Mushroom Recipe

Ingredients:

• 12 large button (stuffer) mushrooms (you can use slightly smaller mushrooms for appetizers or buffets)
• 1 shallot, chopped
• 2 cloves of garlic, chopped
• 1 tbs oil
• 1/4 tsp each of salt, pepper, granulated onion, and granulated garlic
• 1 cup seasoned breadcrumbs *

*To make your own gluten-free seasoned breadcrumbs, mix 1 cup of breadcrumbs with 1 tsp each of salt, granulated garlic, granulated onion and black pepper. Then add 1/2 teaspoon each of fresh basil and parsley (1/4 tsp if dried). These are the same breadcrumbs used for my gluten-free chicken cutlets. 

• 1 tsp each fresh basil and fresh parsley (1/2 tsp dried)
• 1/8 tsp thyme
• 1/4 c grated provolone cheese (optional- can be replaced with lactose-free or dairy-free cheese)
• 1/4 c grated Asiago cheese (optional- can be replaced with lactose-free or dairy-free cheese)
• 1 egg
• Addition Asiago for sprinkling on top (optional)

Directions:

• Preheat oven to 350°.
• With a damp paper towel wipe the mushrooms.

• Remove the stem from the mushroom.

• Cut off ad discard the woody end of the stem.
• Mince the rest of the stem and set it aside in a bowl.

• Remove inner gills and throw them away.

• Using a small spoon, scoop out the inside of the mushroom so it is hallowed out. You can even remove the outer edge (lip) of the mushroom using your spoon or a pairing knife.

Tip: I prefer to use a grapefruit spoon, as it has a serrated edge. The serrated edge allows you to cut and scoop the inside of the mushroom out with the same utensil.

Tip: If a mushroom breaks when cleaning or scraping, first see if it can still be used for stuffing or if the stuffing can be used to help hold it together. If it is completely broken, simply mince it into the filling- no mushroom should ever be wasted.

• Mince the pieces from the inside of the mushroom you removed and add to the minced stems.

• Next, mince the garlic and shallot.

• Preheat oven to 350°
• In a pan, heat 1 tbs oil.
• Sauté shallot for 2 minutes in the hot oil.

• Add in garlic, and stir until fragrant.
• Next, add the mushrooms pieces to the garlic and shallot.

• Cook until mushrooms are tender.

Tips: 
Add in additional oil, if the mixture seems too dry. 
Don’t season until the mushrooms have browned and softened.

• Add the seasoning to the mushroom mixture, and stir well.
• Remove the mushroom mixture from the stove, and set it aside in a bowl.
• To the bowl, add in the breadcrumbs.

• Next add in the parsley, basil, thyme, and cheese (if using, or if using Lactose free or dairy-free cheese)
• Taste and adjust seasoning to your liking.

Tip: If you omit the cheese add in extra seasoning to help balance the flavour.

• Break the egg into a bowl, add a pinch of salt and pepper- beat lightly with a fork.
• Add the egg to stuffing and mix together well.

• The stuffing should go from crumbly to a cohesive stuffing.

Tip: If your mixture is not coming together, add in a second egg.

• Pack stuffing, evenly into mushrooms tightly, using a teaspoon.

• Line a rimmed baking dish with foil and parchment paper.
• Place mushrooms in the rimmed baking dish, and cover with parchment and foil.

• Bake covered at 350° oven for 25 min.
• Remove mushrooms from the oven and remove the cover.
• Sprinkle leftover Asiago on the top of each mushroom, if desired.
• Place mushrooms under the broiler until either cheese is melted or the top of the stuffing gets brown and a little crunchy.
• Remove from oven and serve.

This gluten-free stuffed mushroom recipe can easily be adapted to accommodate a variety of dietary needs. With slight tweaks and substitutions, this oh-so tasty and impressive dish can be enjoyed by those adhering to a dairy-free, vegetarian, and even vegan diet. To make it vegan you’d have to use both a cheese and an egg substitution, of course, but they are readily available. So if you are planning a holiday meal or a cocktail party, this is a perfect addition to any menu.

Buon Appetito

The Best Gluten-Free Stuffed Mushroom Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 large button (stuffer) mushrooms (you can use slightly smaller mushrooms for appetizers or buffets)
• 1 shallot, chopped
• 2 cloves of garlic, chopped
• 1 tbs oil
• 1/4 tsp each of salt, pepper, granulated onion, and granulated garlic
• 1 cup seasoned breadcrumbs *(see tips)
• 1/8 tsp thyme
• 1/4 c grated provolone cheese (optional- can be replaced with lactose-free or dairy-free cheese)
• 1/4 c grated Asiago cheese (optional- can be replaced with lactose-free or dairy-free cheese)
• 1 egg
• Addition Asiago for sprinkling on top (optional)

INSTRUCTIONS/NOTES/TIPS

• • Preheat oven to 350°.
  • With a damp paper towel wipe the mushrooms.
  • Remove the stem from the mushroom.
  • Cut and discard the woody end of the stem.
  • Mince the rest of the stem and set it aside in a bowl.
  • Remove inner gills and throw them away.
  • Using a small spoon, scoop out the inside of the mushroom so it is hallowed out. You can even remove the outer edge (lip) of the mushroom using your spoon or a pairing knife.
  • Tip: I prefer to use a grapefruit spoon, as it has a serrated edge. The serrated edge allows you to cut and scoop the inside of the mushroom out with the same utensil.
  • Tip: If a mushroom breaks when cleaning or scraping, first see if it can still be used for stuffing or if the stuffing can be used to help hold it together. If it is completely broken, simply mince it into the filling- no mushroom should ever be wasted.
  • Mince the pieces from the inside of the mushroom you removed and add to the minced stems.
  • Next, mince the garlic and shallot.
  • Preheat oven to 350°
  • In a pan, heat 1 tbs oil.
  • Sauté shallot for 2 minutes in the hot oil.
  • Add in garlic, and stir until fragrant.
  • Next, add the mushrooms pieces to the garlic and shallot.
  • Cook until mushrooms are tender.
  • Tip: Add in additional oil, if the mixture seems too dry.
  • Tip: Don’t season until the mushrooms have browned and softened.
  • Add the seasoning to the mushroom mixture, and stir well.
  • Remove the mushroom mixture from the stove, and set it aside in a bowl.
  • To the bowl, add in the breadcrumbs.
  • Next add in the parsley, basil, thyme, and cheese (if using, or if using Lactose free cheese)
  • Taste and adjust seasoning to your liking.
  • Tip: If you omit the cheese add in extra seasoning to help balance the flavour.
  • Break the egg into a bowl, add a pinch of salt and pepper- beat lightly with a fork.
  • Add the egg to stuffing and mix together well.
  • The stuffing should go from crumbly to a cohesive stuffing.
  • Tip: If your mixture is not coming together, add in a second egg.
  • Remove mushrooms from the oven and remove the cover.
  • Sprinkle leftover Asiago on the top of each mushroom, if desired.
  • Place mushrooms under the broiler until either cheese is melted or the top of the stuffing gets brown and a little crunchy.
  • Remove from oven and serve.

NOTES/TIPS

*To make your own gluten-free seasoned breadcrumbs, mix 1 cup of breadcrumbs with 1 tsp each of salt, granulated garlic, granulated onion and black pepper. Then add 1/2 teaspoon each of fresh basil and parsley (1/4 tsp if dried). 

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