Gluten-Free Stuffed Mushrooms – Better Living

Stuffed mushrooms are not only delicious and easy to prepare, but they’re always a party crowd pleaser. For this gluten-free stuffed mushroom recipe, we stuff the button mushrooms with a delicious creamy garlic, bacon, and parmesan cream cheese filling. Before baking, we sprinkle them with buttery, lightly seasoned gluten-free breadcrumbs for a perfect bite that all your guests will love. Baking in the oven in 20 minutes, these mushrooms are easy to prepare and customize.

WHICH BREAD CHAPINE TO USE FOR GLUTEN-FREE STUFFED MUSHROOMS

To achieve the same delicious taste and texture of traditional gluten-free breadcrumbs in this recipe, we top our mushrooms with Schär gluten-free breadcrumbs. If you’ve never heard of Schär, it’s a health food company dedicated to making all of your favorite gluten-free breads and baked goods so you never feel like you’re missing out.

Made from high quality gluten-free breadcrumbs, Schär breadcrumbs are also:

  • Wheat free
  • Non-GMO
  • Lactose free
  • Without Conservative agent

Schär Gluten Free Bread Crumbs make a great pantry staple. And since they are unseasoned, they can be used in a variety of different dishes and easily flavored to taste.

WHERE TO FIND GLUTEN SCHAR FREE BREAD CHAPELS

Sometimes it can be difficult to find specialty ingredients in a grocery store if you don’t know where to look. If you can’t find Schär breadcrumbs in the regular aisle of your grocery store, check out the health food aisle instead. We get them from ShopRite. Find stores with Schär near you.

➡ Get a $ 1 DISCOUNT VOUCHER for your next Schär purchase in store here!

INGREDIENTS YOU NEED FOR GLUTEN-FREE STUFFED MUSHROOMS

Mushrooms: We used white mushrooms for this, but baby bellas or creminis would also be wonderful and add great flavor. To keep them the size of an appetizer, we opted for mushrooms about 2 inches wide each.

Schär gluten-free breadcrumbs: This breadcrumbs give our mushrooms a crispy filling that adds texture to the creamy filling.

Cream cheese: Using better quality cream cheese will result in a tastier filling. Let come to room temperature to facilitate mixing with the other ingredients.

Grated Parmesan cheese: It helps to season the mushroom filling with a delicious salty flavor. Romano cheese can be substituted or even mixed with Parmesan if desired.

Bacon: Most of us would agree that bacon makes everything taste better. And these mushrooms are no exception. Cook your bacon until it is just crisp. Then chop or crumble into small pieces.

Butter: The butter helps moisten the mushrooms while giving them a good flavor. Olive or avocado oil can be substituted if you don’t eat butter.

Fresh herbs: We used fresh parsley for this appetizer, but a mix of fresh herbs like oregano, rosemary, and thyme would also be delicious. If you can’t get fresh, dried herbs will do.

Use this guide: 1 teaspoon of dry herbs = 1 fresh tablespoon

Garlic: Three chopped garlic cloves will season the garnish (2 cloves) and the breadcrumbs (1 clove). Of course, if you like garlic, add one or two more cloves.

Green onion: Finely chopped green onion adds flavor to our garnish. If you don’t have one, just add onion powder instead.

Spices: We seasoned these mushrooms with cayenne pepper, and a little salt and pepper to finish. Cayenne pepper adds a bit of heat. If you don’t have one, a few dashes of hot sauce will do.

HOW TO MAKE STUFFED MUSHROOMS GLUTEN FREE

1: Start by preparing the mushrooms: Use a paper towel or pastry brush to wipe off excess dirt. Then remove the stems and discard any hard or woody parts. Finely chop, then brown with a little butter and olive oil, salt + pepper. Save these guys for the fill.

2: Make the breadcrumbs: Lightly toasting the breadcrumbs before cooking adds a lot of flavor to these stuffed mushrooms. First add the butter in a saucepan to melt it over medium heat, then add 1 minced garlic clove. Cook for about 1 minute then add the Schär breadcrumbs and paprika. Stir for another minute or two. Make sure to keep the breadcrumbs moving in the pan so it doesn’t burn. Then turn off the heat, let the breadcrumbs cool, then mix the chopped parsley and Parmesan. Taste and season with salt + pepper if necessary. Put them aside.

3: Make the garnish: In a bowl, add the cream cheese, all seasonings, garlic, sautéed mushrooms, bacon, green onion (or onion powder), Parmesan and ⅛ cup (2 tbsp) of the cooled toasted breadcrumb mixture and mix until combined. You are now ready to stuff!

4: Get some stuffing! Before the stuffing, you will need to brush the mushrooms with 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. Covering it with foil first can make cleaning super easy.

5: Cook: Before baking at 350 degrees F, sprinkle each of the stuffed mushrooms with breadcrumbs. Then sprinkle each with a little melted butter (or olive oil). They should be done in 18-20 minutes if they are not oversized.

6: Serve the stuffed mushrooms: Arrange the mushrooms and sprinkle with a little more grated Parmesan and fresh parsley before serving.

VARIATIONS

  • Instead of bacon, try substituting ⅓ cup pecans or walnuts for a vegetarian option and substitute parsley with rosemary or thyme.
  • Instead of using Parmesan, also try adding a blend of Italian cheeses or use cheddar instead.

NOTES, TIPS AND TIPS

  • The size of the mushrooms varies, so depending on your mushroom you may have enough topping for a little more or a little less. Typically, the garnish in this recipe will do enough for about 15 mushrooms about 2 inches wide, plus or minus a few.
  • To save time you can skip the mushroom sauté steps, just add the garlic directly to the filling instead.
  • Prepare them a day or two in advance, store them in the refrigerator, then put them in when you’re ready to serve.
  • You can easily freeze these mushrooms and then cook them frozen. They will require another 5 to 7 minutes of cooking.

GET THE RECIPE!

Gluten Free Stuffed Mushrooms

GLUTEN FREE STUFFED MUSHROOMS

Stuffed mushrooms are not only delicious and easy to prepare, but they’re always a party crowd pleaser. For this gluten-free stuffed mushroom recipe, we stuff the button mushrooms with a delicious creamy garlic, bacon, and parmesan cream cheese filling. Before baking, we sprinkle them with buttery, lightly seasoned gluten-free breadcrumbs for a perfect bite that all your guests will love. Baking in the oven in 20 minutes, these mushrooms are easy to prepare and customize.

Preparation time 15 minutes

Cooking time 20 minutes

Course Aperitif

Food American

Portions 15 Gluten Free Stuffed Mushrooms

Ingredients

  • 15 whole mushrooms we used white about 2 inches wide, stems removed and set aside
  • 5 soup spoons butter or olive oil
  • 4 ounces Cream cheese softened
  • 1/2 Chopped off Grated parmesan and more for the garnish
  • 1/3 Chopped off Schär gluten free breadcrumbs
  • 4 slices crumbled bacon
  • 3 cloves chopped garlic Split
  • ?? teaspoon onion powder
  • ?? teaspoon ground cayenne pepper or a splash of hot sauce
  • ?? teaspoon ground black pepper

DIRECTIONS

  • PREPARE THE MUSHROOMS

  • Use a paper towel or pastry brush to wipe off excess dirt from the mushrooms. Then remove the stems, discarding all the woody parts. Brush with melted butter and season with salt and pepper. Place on a baking sheet until ready to stuff.

  • (OPTIONAL STEP) Finely chop them, then sauté in a small pan over medium heat with a little butter or olive oil. Season with salt + pepper. Cook until mushroom stems are reduced by half. Take out of the heat and let cool.

  • NOTE: If you skip this step, just add garlic to the filling and discard the stems. They can also be saved for soups, stews or omelets.

  • MAKE THE BREAD HAT

  • Add 1 tablespoon of butter to a pan over medium heat with 1 minced garlic clove. Cook for one minute then add the dry breadcrumbs with 1/2 teaspoon of paprika. Keeping the breadcrumbs moving in the pan, toast 1 to 2 minutes. Remove from heat, let cool, then stir in 1 tablespoon of fresh parsley (1 teaspoon of dried) and ¼ cup of Parmesan.

  • MAKE THE FILLING

  • Combine cream cheese, crumbled bacon, green onion (or 1 Tbsp. Season with S&P.

  • MUSHROOM TOPPING

  • Divide the mixture evenly among the mushrooms, stuffing each with about 2-3 teaspoons of the filling. Then sprinkle each with toasted breadcrumbs and baste with the remaining 3 tablespoons of melted butter before baking. Olive oil can be replaced

  • COOK AND SERVE

  • Bake for 18-20 minutes. Arrange the mushrooms and sprinkle with a little more grated Parmesan and fresh parsley before serving. Enjoy!

Keyword gluten-free, mushrooms

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