Gluten Free Stuffed Mushrooms

Stuffed mushrooms are a delicious vegetarian appetizer to serve at a party. Instead of panko breadcrumbs I add a few pecans for crunch making them gluten free for everyone to enjoy. They can be made ahead of time and then baked in the oven right before serving. It’s looks like a fancy dish but the preparation is easy with simple ingredients.

Why I Love These Gluten Free Stuffed Mushrooms

Tender earthy mushrooms provide a the perfect container for a tasty filling of mushroom stems, goat cheese, spinach, Parmesan cheese, fresh herbs, and pecans. Roasting gives the mushroom a juicy umami flavor and makes the filling creamy with a little crunch.

• warm and tasty
• creamy, crunchy, umami taste
• simple yet elegant
• full of nutrients from mushrooms and spinach
• easy to make in advance
• gluten free

Ingredients and Substitutions

This elegant appetizer doesn’t require a lot of ingredients or prep. They can be prepared in advance or get your guests to help stuff them, which is always fun. This is what you need.

• Cremini mushrooms have an earthy, complex, umami taste. White mushrooms can be substituted but they will be a little plain, not as meaty. Choose ones that are about 1 1/2 inches wide. If they’re a little bigger or smaller that’s okay too.
• Goat cheese adds a creamy texture with a little tang. It binds all the other ingredients together.  Cream cheese or ricotta cheese can be substituted, each one has a slightly different flavor and texture but are equally as delicious.
• Parmesan cheese offers a nutty and salty flavor. I mix a little into the filling and then sprinkle some on top just before baking to brown up nicely. Romano or pecorino cheese can be substituted.
• Baby spinach has a mild fresh taste and provides additional nutrients. 
• Butter used to saute the filling gives it a nice sweet taste. Olive oil can be substituted.
• Onion gives the filling texture and a sweet taste. Shallots are also good.
• Garlic provides a delicious garlicy flavor.
• Extra-virgin olive oil is used to coat the mushrooms keeping them moist as they roast.
• Salt and black pepper enhance the flavors of the ingredients.
• Thyme gives the filling a floral, minty taste. Use fresh or dried. Italian seasoning, oregano, or marjoram can also be used.
• Parsley adds a vibrant and refreshing touch to the filling and looks beautiful as a garnish.
• Chopped pecans give the filling a delicious crumbly texture. A few are sprinkled on top for more crunch. Walnuts or pine nuts can be substituted. If not gluten free you can use panko breadcrumbs.

How To Make Gluten Free Stuffed Mushrooms

The mushrooms are simple to make and can be prepared in advance and roasted just before serving. Keep refrigerated on the baking tray if it’s only 2 or 3 hours hours. If keeping longer put them into a sealed container. 

• Prep the mushrooms.  Remove the stems from the mushrooms. If the stems are difficult to remove use a small spoon to scrape them out.  Finely chop the stems and set aside. Place mushroom caps on a baking sheet and set aside.   

• Season the mushrooms. Drizzle the mushrooms with 1 tablespoon olive oil, sprinkle with salt and black pepper. Gently toss to coat and place all the mushroom caps in a single layer with the hollow side up.

• Prepare the filling. Melt the butter in a medium saute panover medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until slightly brown and soft. Add the onion, ½ teaspoon salt, ¼ teaspoon pepper, and thyme, cook for another 1 to 2 minutes, until the onion has softened. Add garlic and cook 30 seconds. Add spinach and cook 1 minute until wilted. Let mixture cool slightly, 2 minutes.
• Mix the filling. Add the goat cheese, parmesan (reserve 2 tablespoons), parsley, and pecans (reserve 2 tablespoons). Stir until well combined.

• Stuff mushrooms. Fill mushroom caps with the cheese filling and evenly sprinkle the tops with the reserved parmesan and chopped pecans.

Bake mushrooms. Bake for 20 to 25 minutes, or until the tops are golden and the mushrooms are slightly soft. Garnish with extra parsley to serve. 

Make Ahead and Storing Tips

Make Ahead: You can assemble stuffed mushrooms up to 12 hours before you plan to serve them. Keep refrigerated on the baking tray if it’s only 2 or 3 hours. If keeping longer put them into a sealed container. Roast right before you’re ready to eat. They make take a little longer to cook if they’re cold.

Storing: Store cooked mushrooms in an airtight container in the refrigerator for 3-4 days.

To Reheat: Put them in the oven or air fryer at 300° F and heat until warm all the way through. You can also reheat in a microwave.

More Holiday Appetizers

• Baba Ganoush
• Appetizer Brussels Sprouts Steeped in Olive oil and Fish Sauce
• Asian Meatballs with Thai Peanut Sauce
• Spinach Fritters
• Mini Frittata