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.
15whole mushroomswe used white about 2 inches wide, stems removed and set aside
5tablespoonsbutter or olive oil
4ouncescream cheesesoftened
1/2cupgrated Parmesan cheeseplus more for garnish
1/3cupSchär Gluten-Free Bread Crumbs
4slicesof bacon crumbled
3clovesminced garlicdivided
¼teaspoononion powder
¼teaspoonground cayenne pepper or few splashes of hot sauce
¼teaspoonground black pepper
DIRECTIONS
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!