This gluten-free stuffed mushrooms recipe takes appetizers to a whole new level! They are the best stuffed mushrooms I’ve ever had.
You’ll think the same after reading this post!
Stuffed mushrooms are very popular to serve as appetizers during parties year round. They’re bite sized, full of savory flavors, and can still be eaten even if they’ve cooled on a platter.
These mushrooms are just better than any other I’ve tasted. And I love stuffed mushrooms! But seriously, loaded with pesto? Pesto makes them so so good. And then you’ll be using gluten-free breadcrumbs to make the entire dish sans gluten!
You only need a handful of ingredients for these gluten-free pesto stuffed mushrooms:
- parmesan (the real thing)
- Gluten-free bread crumbs
A Few Things To Keep In Mind:
- Always use REAL Parmesan. It’s called Parmigiano-Reggiano and it’s the real deal. This dish is so savory and just needs the real thing, so keep this in mind.
- Use a grapefruit spoon to scoop out the inside of he mushroom cap for the filling. It’s sharper than a regular spoon, and just works much better. And if the gills aren’t visible much, there is no need to scrape them off! Just scrape them if they are visible in the center of the filling hole in the mushroom. And tip over the mushroom above the sink when you’re done, to let all those scrapings fall out!
- White or cremini mushrooms are best here in the recipe. Portobello or more potent mushrooms will take away the taste of the pesto. So, this recipe is a great excuse to work with white mushrooms!
- Don’t dump out the liquid after baking the mushrooms before filling! You’ll be cooking the mushrooms a bit with olive oil before filling them. When you bring them out of the oven, you’ll see liquid inside the filling hole of the mushroom. This is the moisture from the heated mushrooms. They sweat their moisture. But this tastes amazing! So, instead of dumping it out, you’ll be sprinkling gluten-free bread crumbs in to soak it. You will LOVE it!
You will LOVE this gluten-free stuffed mushrooms recipe!
AND BE SURE TO RATE MY RECIPE AND COMMENT BELOW IF YOU MAKE THESE! I can’t wait to hear from you!
Gluten-Free Stuffed Mushrooms Recipe
serves 8 mushrooms
- 8 medium white mushrooms
- good olive oil (California )
- 1 cup gluten-free bread crumbs (extra for topping)
- 1/2 cup homemade pesto (see recipe below)
- 1/2 cup Parmigiano-Reggiano (ground)
- fresh mozzarella (a few slices, torn pieces to fill mushrooms)
- kosher salt and ground black peppercorn (to taste)
- Preheat oven to 350 degrees.
- Wipe the mushrooms with a damp paper towel to clean thoroughly.
- Stem each mushroom by pushing the stem back and forth until it pops off.
- Rinse stems, then set aside.
- With a grapefruit spoon, scoop out insides of mushrooms so that the filling goes in easily. (If the gills aren’t in the way and can’t be seen much, there is no need to scrape them off.)
- Lightly brush olive oil all over mushroom caps, then set each mushroom cap(so, tops down) onto a sided baking tray.
- Place mushrooms in oven and cook for approximately 12 minutes.
- Carefully take tray out of oven, and let mushrooms cool on tray for about 5-7 minutes.
- Assemble filling while mushrooms cool a bit.
- Combine homemade pesto (see recipe here) and 1/2 cup bread crumbs in a bowl, and mix thoroughly.
- *You will see liquid inside each mushroom. Don’t dump it out! The gluten-free bread crumbs will soak this up! Use some of the remaining bread crumbs to sprinkle inside each mushroom, filling the very bottom.
- Scoop pesto/breadcrumb combination and fill each mushroom with mixture. You can fill up the mushroom almost all the way.
- Sprinkle hefty pinches of ground Parmigiano-Reggiano on top of pesto mixture of each mushroom filling, until it reaches the top level.
- Add a torn piece of fresh mozzarella to each mushroom top, then sprinkle remaining gluten-free bread crumbs onto the tops of each mushroom.
- Lay the mushrooms stems that you set aside earlier, scattered all over tray with mushrooms.
- Season all mushrooms with salt and pepper to taste.
- Bake mushrooms on tray in oven for another 15-20 minutes, or until cheese has melted on top and the bread crumbs look golden.
- When finished, let cool for 5 minutes.
- Serve on white platter for decoration, and either eat the mushroom stems yourself, or scatter those around the platter as well!