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Home » Appetizers

Gluten Free Baked Stuffed Mushrooms

Published: Jan 29, 2013 · Updated: Nov 18, 2020 by Kristi Winkels, RDN, LD · This post may contain affiliate links · Leave a Comment

This recipe for Baked Stuffed Mushrooms is an excellent appetizer for your next dinner party. The best part is that everyone will love them, (whether they have food allergies or not)!

Baked Stuffed Mushrooms

Jump to:
  • The ingredients
  • How to make them
  • More allergy friendly recipes
  • 📖 Recipe

This is a recipe that was shared by Melisa Priem. Her cookbook, 8 Degrees of Ingredients, features recipes that are free of the most common allergens.

When I have a get-together, I tend to focus on the main meal and less on the appetizers. Things like veggies and hummus and chips and salsa are my go-to's because they're easy. I like to do the cooking ahead of time as much as possible so I can visit with people rather than be stuck in the kitchen.

When I perused Melisa's cookbook, these baked stuffed mushrooms caught my eye because they can be prepped ahead of time. When the party starts, they just have to be put in the oven and, 15 minutes later, a delicious appetizer is waiting!

The ingredients

Stuffed
Cremini or white button mushrooms work well for stuffing.

Mushrooms

To make these, you will need a good stuffing mushroom. I like to use cremini mushrooms ("baby bellas") but you can also use white button mushrooms.

Breadcrumbs

The main specialty ingredient needed for these stuffed mushrooms is gluten free breadcrumbs. Luckily, these are fairly easy to find at the regular grocery store. And, if you can't find them there, your specialty food store like Whole Foods will definitely carry some.

Still, sometimes there is no time to go to the store for special ingredients. What's a allergy-friendly cook to do? Just make your own!

To do this, take two or three slices of your favorite gluten/wheat free bread (dry and crumbly works best). Put it in your food processor and pulse until you have a crumb consistency.

Mushrooms

How to make them

The first step in making these is removing the mushroom stem from the cap. I usually just take the stem and wiggle it back and forth and it pulls out really easily.

Baked Stuffed Mushrooms
Cremini mushrooms with the caps removed, ready to be stuffed!

Chop up half of the stems to use in the stuffing. I hate throwing the other stems away so I chop them up to add to spaghetti sauce later.

Next, the sausage, garlic, onion, and pepper are sauteed until the sausage is cooked through.

Then, the breadcrumbs, parsley, and salt are added. Now, they can be put in an airtight container in the refrigerator until you're ready to bake them!

A serving size is 3 mushrooms. If you're not having a lot of other appetizers, you might consider making a double batch because they will go fast! Enjoy!

Baked Stuffed Mushrooms

More allergy friendly recipes

  • Cowboy Caviar
  • Dairy Free Jalapeno Poppers
  • Chicken Wild Rice Soup (Dairy and Gluten Free)
  • My Dairy and Gluten Free Mac and Cheese

📖 Recipe

Baked Stuffed Mushrooms

Baked Stuffed Mushrooms

Melisa K. Priem
These baked stuffed mushrooms are a delicious appetizer that are free of the top 8 allergens.
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Prep Time 15 mins
Cook Time 30 mins
Course Appetizer
Servings 8 people

Ingredients
  

  • 24 large stuffing mushrooms stems removed and reserved
  • 3 tablespoons olive oil divided
  • 2 cloves garlic minced
  • 20 ounces ground Italian sausage
  • ½ medium green bell pepper diced
  • ½ medium white onion grated
  • ¾ cup gluten free bread crumbs
  • 1 tablespoon dried parsley
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 400°F.
    Using your hands, lightly rub mushroom caps with 1 tablespoon of olive oil. Place oiled caps in a single layer in a baking dish.
  • Chop about ½ of the reserved mushroom stems and set aside. Toss remaining stems or reserve for another use.
  • Heat remaining 2 tablespoons of olive oil in a large saute pan. Add garlic and saute for 2 minutes. Add sausage and cook until browned and no longer pink.
  • Add pepper, onion, and chopped mushroom stems. Continue to cook until vegetables soften, about 3-5 minutes.
  • Remove pan from heat and stir in bread crumbs, parsley, and salt until thoroughly combined.
  • Fill mushroom caps with stuffing using a small scoop of large spoon. Bake in the middle of the oven for 15 minutes, or until heated through. Serve warm.
Keyword dairy free, egg free, fish free, gluten free, peanut free, shellfish free, soy free, tree nut free, wheat free
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Kristi Winkels, RDN, LD
Kristi Winkels, RDN, LD
Kristi Winkels is a Registered Dietitian and food allergy mom who helps people navigate dietary restrictions due to food allergies and intolerances. Read more about Kristi and get in touch here.
Kristi Winkels, RDN, LD
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About Kristi Winkels, RDN, LD

Kristi Winkels is a Registered Dietitian and food allergy mom who helps people navigate dietary restrictions due to food allergies and intolerances. Read more about Kristi and get in touch here.

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Hi, I'm Kristi! I'm a Registered Dietitian and food allergy mom with a mission to help you eat well with food allergies!

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