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Stuffed mushrooms are not only delicious and easy to prepare, but they’re always a crowd-pleaser for parties. For this Gluten-Free Stuffed Mushroom recipe, we’re stuffing white button mushrooms with a delicious creamy garlic, bacon, and Parmesan cheese cream cheese filling. Before baking, we sprinkle them with buttery, gently seasoned gluten-free bread crumbs for the perfect bite that all your guests will love. Baking 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 delicious taste and texture of traditional bread crumbs without the gluten in this recipe, we’re topping our mushrooms with Schär Gluten-Free Bread Crumbs. If you’ve never heard of Schär, they’re a natural food company dedicated to making all your favorite gluten-free bread and baked goods so you never have to feel like you’re missing out.
Made from high-quality bread crumbs that are gluten-free, Schär breadcrumbs are also:
Schär Gluten Free Bread Crumbs make a great pantry staple. And since they’re unseasoned they can be used in a variety of different dishes and easily 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 Bread Crumbs in the regular aisle of your grocery store, check the natural foods aisle instead. We get them at ShopRite. Find stores carrying Schär near you.
INGREDIENTS YOU’LL NEED FOR GLUTEN FREE STUFFED MUSHROOMS
Mushrooms: We used white mushrooms for this, but baby bellas or creminis would be wonderful too and add great flavor. To keep them appetizer size, we opted for mushrooms that were about 2 inches wide each.
Schär Gluten-Free Bread Crumbs: These breadcrumbs give our mushrooms a crispy topping which adds texture to the creamy filling.
Cream Cheese: Using better quality cream cheese will result in a better tasting filling. Allow 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 delicious salty flavor. Romano cheese can be substituted or even blended with the Parmesan if you like.
Bacon: Most of us would agree that bacon makes everything taste better. And these mushrooms are no exception. Cook your bacon until just crisp. Then chop or crumble into small pieces.
Butter: Butter helps moisten the mushrooms while giving them some great flavor. Olive or avocado oil may be substituted if you don’t eat butter.
Fresh Herbs: We used fresh parsley for this appetizer but a blend of fresh herbs like oregano, rosemary and thyme would be delicious too. If you can’t get fresh herbs, dried 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 course if you love garlic, add in another clove or two.
Green Onion: Finely chopped green onion adds flavor 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 brush to wipe off any excess bits of dirt. Then remove the stems and throw away 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 before baking adds lots of flavor 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 about 1 minute then toss in the Schär Bread Crumbs and paprika. Stir for another minute or two. Be sure to keep the bread crumbs moving in the pan so it doesn’t burn. Then turn the heat off, allow the breadcrumbs to cool 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 bowl add the cream cheese, all the seasonings, the garlic, sauteed mushrooms, bacon, green 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 brush the mushrooms in melted butter or olive oil and season with a little salt and pepper. Then stuff with just enough filling to fill the middle. Stuff the rest of the mushrooms and place them on a greased baking sheet. Lining it with foil first can make cleaning up super simple.
5: Bake: Before baking 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 done in 18-20 minutes if they’re not oversized.
6: Serving the Stuffed Mushrooms: Plate the mushrooms and sprinkle with a little more grated Parmesan cheese and fresh parsley before serving.
- 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 adding an Italian cheese blend too or using cheddar instead.
NOTES, TIPS AND TRICKS
- Sizes of mushrooms vary, so depending on your mushrooms you may have enough filling for a few more or a few less. Generally, the filling for this recipe will make enough for about 15 mushrooms that are about 2 inches wide, give 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 ahead of time, keep them in the refrigerator and then pop them in when you’re ready to serve.
- You can easily freeze these mushrooms and then bake them from frozen. They’ll require another 5-7 minutes of baking time.
GET THE RECIPE!
GLUTEN-FREE STUFFED MUSHROOMS
- 15 whole mushrooms we used white about 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 more for garnish
- 1/3 cup Schär Gluten-Free Bread Crumbs
- 4 slices of bacon crumbled
- 3 cloves minced garlic divided
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper or few splashes of hot sauce
- ¼ teaspoon ground black pepper
- PREPPING THE MUSHROOMS
- Use a paper towel or a pastry brush to wipe off any excess dirt from mushrooms. Then remove the stems, throwing away any woody parts. Brush with melted butter and season with salt and pepper. Place on baking 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 allow to cool.
- NOTE: If skipping this step simply add garlic to the filling instead and throw away the stems. They can also 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, cool and then stir in 1 tablespoon of fresh parsley (1 tsp dried) and ¼ cup Parmesan cheese.
- MAKING THE FILLING
- Mix the cream cheese, crumbled bacon, green 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 about 2-3 teaspoons of filling. Then sprinkle each with the toasted bread crumb and drizzle with the remaining 3 tablespoons of melted butter before baking. Olive oil may be substituted
- BAKING AND SERVING
- Bake for 18-20 minutes. Plate the mushrooms and sprinkle with a little more grated Parmesan cheese and fresh parsley before serving. Enjoy!