Gluten Free Stuffed Mushrooms Recipes

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GLUTEN-FREE STUFFED MUSHROOMS



Gluten-Free Stuffed Mushrooms image

Make and share this Gluten-Free Stuffed Mushrooms recipe from Food.com.

Provided by shelly808

Categories     Free Of...

Time 45m

Yield 24 Mushrooms, 8 serving(s)

Number Of Ingredients 13

24 large button mushrooms
1/8 cup butter
2 tablespoons extra virgin coconut oil
3 tablespoons shallots, minced
2 minced garlic cloves
2 slices of gluten-free bread
3/4 cup chopped walnuts
1/4 cup parmesan cheese
1/2 teaspoon curry powder
1/2 teaspoon italian seasoning
1/4 teaspoon cayenne pepper
4 ounces cream cheese
1 teaspoon himalayan sea salt (to taste)

Steps:

  • Heat oven to 350
  • heat butter and oil on medium heat in a medium sized skillet.
  • mince mushroom stems, shallots, garlic and bread
  • cook shallot and garlic until transparent, add mushroom stems and minced bread stirring occasions for about 5 minutes.
  • Add walnuts, all the seasonings cooking for another 5 minutes. Note: I like Bragg's Organic sprinkle vs Italian seasoning.
  • Stir in parmesean and remove from heat.
  • transfer to a medium sized bowl then add cream cheese in multiple dollops. Stir well to combine. Adjust seasoning to your taste.
  • Arrange mushroom caps onto cookie sheet, salt them, stuff them then cook in oven for 30-35 minutes.

Nutrition Facts : Calories 224.7, Fat 19.7, SaturatedFat 8.8, Cholesterol 26, Sodium 445.6, Carbohydrate 8.6, Fiber 1.6, Sugar 2.4, Protein 6.5

DELISH STUFFED MUSHROOMS - GLUTEN / EGG FREE



Delish Stuffed Mushrooms - Gluten / Egg Free image

No breading just yummy veggies and sausage giving the filling crispness and the mushroom retain a soft juicy texture. No added fat or salt needed for the sausage and cheese supply enough..

Provided by Rita1652

Categories     Pork

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

12 -14 large fresh mushrooms, stems removed saving 1 cup diced stems (1-1 1/2 pounds)
1 lb hot sausage, removed from casing
4 ounces onions, minced
3 ounces bell peppers, chopped
2 garlic cloves, minced
1/2 cup diced tomato
1/2 teaspoon dried Italian spices
2 fresh basil leaves, chopped
5 ounces mozzarella cheese, shredded
1 tablespoon grated parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Spray a 10x13 oven proof dish.
  • Over medium high heat in a large hot pan saute the sausage while browning crumble the meat with a wooden spoon. Cook for 4 minutes. Blot the grease of the sausage with paper toweland discard. Add onions and peppers cook for 3 minutes.
  • Add diced mushroom stems and garlic sauteing and stirring for 3 minutes.
  • Add tomatoes and herbs simmer for 4 minutes.
  • Remove from heat and add mozzarella cheese mixing in to melt(this is the binder).
  • Fill stuffing the shrooms with filling mounding up nice and full.
  • Sprinkle with grated cheese.
  • Bake for 30 minutes.
  • Remove and place on a serving platter pour juices over the shrooms.
  • Enjoy.

Nutrition Facts : Calories 164.8, Fat 12.9, SaturatedFat 5, Cholesterol 37, Sodium 323.4, Carbohydrate 2.7, Fiber 0.6, Sugar 1.4, Protein 9.5

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