Gluten-Free Stuffed Mushrooms full with cream cheese

Stuffed mushrooms are not only succulent and easy to prepare, but they’re unchangingly a crowd-pleaser for parties. For this Gluten-Free Stuffed Mushroom recipe, we’re stuffing white sawed-off mushrooms with succulent linty garlic, bacon, and Parmesan cheese surf cheese filling. Surpassing baking, we sprinkle them with buttery, gently seasoned gluten-free specie crumbs for the perfect zest that all your guests will love. Sultry up in 20 minutes, these mushrooms are easy to make and customize.

WHICH BREAD CRUMBS TO USE FOR GLUTEN-FREE STUFFED MUSHROOMS

To get the same succulent taste and texture of traditional specie crumbs without the gluten in this recipe, we’re topping our mushrooms with Schär Gluten-Free Specie Crumbs. If you’ve never heard of Schär, they’re a natural supplies visitor secure to making all your favorite gluten-free specie and baked goods so you never have to finger like you’re missing out. Made from high-quality specie crumbs that are gluten-free, Schär breadcrumbs are also:

Wheat-free
Non-GMO
Lactose-free
Preservative-free

Schär Gluten Free Specie Crumbs make an unconfined pantry staple. And since they’re unseasoned they can be used in a variety of variegated dishes and hands flavored to taste.

WHERE TO FIND SCHAR GLUTEN-FREE BREAD CRUMBS

Sometimes it can be tricky finding specialized ingredients in the grocery stores if you don’t know where to look. If you can’t find Schär Specie Crumbs in the regular walkway of your grocery store, trammels the natural foods walkway instead. We get them at ShopRite. Find stores delivering Schär near you. ➡ Get a $1 OFF COUPON for your next in-store Schär purchase here!

INGREDIENTS YOU’LL NEED FOR GLUTEN-FREE STUFFED MUSHROOMS

Mushrooms: We used white mushrooms for this, but victual bellas or creminis would be wonderful too and add unconfined flavor. To pension them titbit size, we opted for mushrooms that were well-nigh 2 inches wide each. Schär Gluten-Free Specie Crumbs: These breadcrumbs requite our mushrooms a crispy topping which adds texture to the linty filling. Cream Cheese: Using largest quality surf cheese will result in a largest tasting filling. Indulge it to come to room temp to make it easier to mix with the other ingredients. Grated Parmesan Cheese: This helps season the mushroom filling with a succulent salty flavor. Romano cheese can be substituted or plane composite with the Parmesan if you like. Bacon: Most of us would stipulate that salary makes everything taste better. And these mushrooms are no exception. Cook your salary until just crisp. Then chop or crumble into small pieces. Butter: Butter helps moisten the mushrooms while giving them some unconfined flavor. Olive or avocado oil may be substituted if you don’t eat butter. Fresh Herbs: We used fresh parsley for this titbit but a tousle of fresh herbs like oregano, rosemary and thyme would be succulent too. If you can’t get fresh herbs, zestless will do the trick. Use this guide: 1 teaspoon dry herbs = 1 tablespoon fresh Garlic: Three cloves of garlic minced will season the filling (2 cloves) and the breadcrumb topping (1 clove). Of undertow if you love garlic, add in flipside clove or two. Green Onion: Finely chopped untried onion adds savor to our filling. If you don’t have any, just add onion powder instead. Spices: We seasoned these mushrooms with cayenne pepper, and some salt and pepper to finish. The cayenne pepper adds a little kick. If you don’t have any, a few dashes of hot sauce will do the job.

HOW TO MAKE GLUTEN-FREE STUFFED MUSHROOMS

1: Start by prepping the mushrooms: Use a paper towel or a pastry skim to wipe off any surplusage shit of dirt. Then remove the stems and throw yonder any tough or woody parts. Finely chop, and then saute with a little butter and olive oil, salt pepper. Save these guys for the filling. 2: Make the breadcrumbs: Lightly toasting the breadcrumbs surpassing sultry adds lots of savor to these stuffed mushrooms. First add butter to a pan to melt over medium heat, then toss in 1 clove of minced garlic. Cook for well-nigh 1 minute then toss in the Schär Specie Crumbs and paprika. Stir for flipside minute or two. Be sure to pension the specie crumbs moving in the pan so it doesn’t burn. Then turn the heat off, indulge the breadcrumbs to tomfool and then mix in the minced parsley and Parmesan cheese. Taste and season with salt pepper if needed. Set them aside. 3: Make the filling: In a trencher add the surf cheese, all the seasonings, the garlic, sauteed mushrooms, bacon, untried onion (or onion powder) the Parmesan cheese and ⅛ cup (2 tablespoons) of the cooled toasted breadcrumb mixture and mix until fully combined. You’re now ready to stuff! 4: Get Stuffing! Before stuffing, you’ll need to skim the mushrooms in melted butter or olive oil and season with a little salt and pepper. Then stuff with just unbearable filling to fill the middle. Stuff the rest of the mushrooms and place them on a greased sultry sheet. Lining it with foil first can make cleaning up super simple. 5: Bake: Before sultry at 350 degrees F sprinkle each of the stuffed mushrooms with the breadcrumbs. Then drizzle each with a little melted butter (or olive oil). They should be washed-up in 18-20 minutes if they’re not oversized. 6: Serving the Stuffed Mushrooms: Plate the mushrooms and sprinkle with a little increasingly grated Parmesan cheese and fresh parsley surpassing serving.

VARIATIONS

Instead of bacon, try substituting in ⅓ cup pecans or walnuts for a vegetarian option and replace the parsley with rosemary or thyme.

Instead of using Parmesan cheese try subtracting an Italian cheese tousle too or using cheddar instead.

NOTES, TIPS AND TRICKS

Sizes of mushrooms vary, so depending on your mushrooms you may have unbearable filling for a few increasingly or a few less. Generally, the filling for this recipe will make unbearable for well-nigh 15 mushrooms that are well-nigh 2 inches wide, requite or take a few.

To save time you can skip sautéing the mushroom steps, just add the garlic straight to the filling instead.

Make these a day or two superiority of time, pension them in the refrigerator and then pop them in when you’re ready to serve.

You can hands freeze these mushrooms and then torch them from frozen. They’ll require flipside 5-7 minutes of sultry time.

Related Article: Eggnog Latte Coffee Recipe

GET THE RECIPE!

GLUTEN-FREE STUFFED MUSHROOMS

Stuffed mushrooms are not only succulent and easy to prepare, but they’re unchangingly a crowd-pleaser for parties. For this Gluten-Free Stuffed Mushroom recipe, we’re stuffing white sawed-off mushrooms with a succulent linty garlic, bacon, and Parmesan cheese surf cheese filling. Surpassing baking, we sprinkle them with buttery, gently seasoned gluten-free specie crumbs for the perfect zest that all your guests will love. Sultry up in 20 minutes, these mushrooms are easy to make and customize.

Prep Time 15 mins

Cook Time 20 mins

Course Appetizer

Cuisine American

Servings 15 Gluten Free Stuffed Mushrooms

Ingredients

15 whole mushrooms we used white well-nigh 2 inches wide, stems removed and set aside
5 tablespoons butter or olive oil
4 ounces cream cheese softened
1/2 cup grated Parmesan cheese plus increasingly for garnish
1/3 cup Schär Gluten-Free Specie Crumbs
4 slices of salary crumbled
3 cloves minced garlic divided
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper or few splashes of hot sauce
¼ teaspoon ground woebegone pepper

DIRECTIONS

PREPPING THE MUSHROOMS
Use a paper towel or a pastry skim to wipe off any surplusage dirt from mushrooms. Then remove the stems, throwing yonder any woody parts. Skim with melted butter and season with salt and pepper. Place on sultry sheet until ready to stuff.
(OPTIONAL STEP) Finely chop, and then saute them in a small pan on medium-heat with a little butter or olive oil. Season with salt pepper. Cook until mushroom stems have reduced to half their size. Remove from heat and indulge to cool.
NOTE: If skipping this step simply add garlic to the filling instead and throw yonder the stems. They can moreover be saved for soups, stews or omelets.
MAKING THE BREADCRUMB
Add 1 tablespoon of butter to a pan on medium-heat with 1 clove of minced garlic. Cook for a minute and then add the dry breadcrumb with 1/2 tsp of paprika. Keeping the breadcrumb moving in the pan, toast for 1-2 minutes. Remove from heat, tomfool and then stir in 1 tablespoon of fresh parsley (1 tsp dried) and ¼ cup Parmesan cheese.
MAKING THE FILLING
Mix the surf cheese, crumbled bacon, untried onion (or 1 tsp onion powder), ¼ cup Parmesan cheese, 2 cloves of minced garlic, ¼ tsp cayenne pepper and 2 tablespoons of the prepared breadcrumb. Season with salt and pepper.
STUFFING THE MUSHROOMS
Divide the mixture evenly among the mushrooms, stuffing each with well-nigh 2-3 teaspoons of filling. Then sprinkle each with the toasted specie talc and drizzle with the remaining 3 tablespoons of melted butter surpassing baking. Olive oil may be substituted
BAKING AND SERVING
Bake for 18-20 minutes. Plate the mushrooms and sprinkle with a little increasingly grated Parmesan cheese and fresh parsley surpassing serving. Enjoy!