With party season now upon us, there can never be a shortage of tasty gluten free finger foods!
The following recipe for stuffed mushrooms were my husband’s absolute favorite before we gave up dairy.
The great thing about this recipe? The stuffed mushrooms are naturally gluten-free so no substitutions are necessary…unless of course you want to make them dairy-free.
And yes, I have some ideas if you’d like to do just that. 😉
Gluten-Free Stuffed Mushrooms
Recipe type: Appetizer
Prep Time:
Cook Time:
Total Time:
Serves: 4
See notes for suggestions on how to make these dairy-free.
Ingredients
- 12 whole fresh Baby Bella Mushrooms
- 1 Tbs. Olive Oil
- 1 small Onion, diced
- 2 Hot Italian Sausage Links, casings removed
- 1 Tbs. minced Garlic
- 1 (8 ounce) package Cream Cheese, softened
- ¼ cup grated Parmesan Cheese
- ¼ tsp. ground Black Pepper
- ¼ tsp. Onion Powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Clean mushrooms with a damp paper towel and carefully break off the stems, discarding the tough bottom end of the stem. Dice remaining portion of mushroom stems.
- Line a baking sheet with parchment paper (or spray with cooking spray) and place cleaned mushroom caps on baking sheet, cavity side up.
- Heat oil in a large skillet over medium heat. Add chopped mushroom stems to the skillet and saute for 3 minutes or until the mushrooms have begun to release their moisture. Add diced onions and Italian sausage (tip: use a potato masher to break up the meat) and cook until the sausage is no longer pink. Add garlic and saute for 2 minutes more.
- Add cream cheese, Parmesan, black pepper and onion powder to the meat mixture, stir to combine (mixture should be very thick). Set aside until cool to the touch, about 15 minutes.
- Using a little spoon, fill each mushroom cap with a generous amount of sausage/cheese filling.
- Bake for 20 - 25 minutes minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to pool under the mushroom caps.
Notes
Dairy- Free Suggestions:
In place of the dairy cream cheese, try cashew cream cheese instead.
In place of the dairy Parmesan cheese, try this recipe for dairy-free, soy-free and yeast-free "Parmesan Cheeze"
One reason I am thankful for my malfunctioning taste buds…not sure I could have stayed true to my dairy-free diet otherwise! 😉
This post was brought to you by Gluten-Free 101. 😀
And welcome to my blog!
Whether you're here looking for advice on how to go gluten free (with delicious kid-approved recipes of course!), or to read some of the latest medical research on celiac disease and non-celiac gluten sensitivity...or even to read about one woman's rise from the depths of gluten-free despair to a place of downright enthusiasm, it makes no matter. The point is, you are here now so let's have some fun!
Oh Heidi… you had me at the ooze of cream cheese!!! Too bad I can't have it. BOO!! Yes, yes… I know there are substitutes, but… yeah…….. *sigh* They look positively sinful (and wonderful)!!
🙂 Hope you all had a wonderful Thanksgiving!!
Megan
I feel your pain Megan, I can't have them either…and I agree with you, I'm not too keen on the cheese substitutes either, they're just not the same so I tend to avoid cheesy things altogether.
Hope you had a great Thanksgiving too! 😀
Hugs,
Heidi
These look mouth-watering! Thanks also for the dairy free suggestions. Can't wait for a party to come up so I can give this a try.
Another Parmesan substitute that I enjoy is equal parts hemp seeds and nutritional yeast, ground up in a blender (add a little garlic salt if desired). So good!
My mouth is watering; these look fabulous. We always make stuffed mushrooms and this recipe looks great. Thank you for supporting Easy Eats with our widget on your sidebar; we greatly appreciate your support and hope you are enjoying our magazine! Keep up the wonderful blogging; have a great night!
I am so glad I am not lactose intolerant, because I love cream cheese! These stuffed mushrooms are great!
Wow! this one is so DELICIOUS!
I love it!
Thank you for sharing…