Gluten-Free Stuffed Mushrooms Recipe

Name: Gluten-Free Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Heat oven to 350
2
heat butter and oil on medium heat in a medium sized skillet.
3
mince mushroom stems, shallots, garlic and bread
4
cook shallot and garlic until transparent, add mushroom stems and minced bread stirring occasions for about 5 minutes.
5
Add walnuts, all the seasonings cooking for another 5 minutes. Note: I like Bragg's Organic sprinkle vs Italian seasoning.
6
Stir in parmesean and remove from heat.
7
transfer to a medium sized bowl then add cream cheese in multiple dollops. Stir well to combine. Adjust seasoning to your taste.
8
Arrange mushroom caps onto cookie sheet, salt them, stuff them then cook in oven for 30-35 minutes.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 large button mushrooms, 1/8 cup butter, 2 tablespoons extra virgin coconut oil, 3 tablespoons shallots, minced, and more.

Yes, Gluten-Free Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten-Free Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions