Gluten-free Stuffed Mushrooms is where it’s at….if you want a tasty, satisfying and hearty mushroom appetizer! This vegan mushroom recipe is easy to make, low in carbs and calories and incredibly delish! What a great excuse to throw a party!
While we are at it, let’s round out the healthy appetizers with some tofu skewers, guacamole and some zucchini pizza bites. Who’s in??
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Why I love these stuffed mushrooms
Do you love mushrooms? I’m going out on a limb here and pronouncing these as The BEST stuffed mushrooms out there…..well, maybe second to my Vegan Stuffed Portobello Mushrooms.…but those are big and beautiful and perfect for a main course. If you’re looking for the perfect mushroom side dish or appetizer, then stick with these gluten-free mushrooms…you won’t be disappointed.
I make these ALL THE TIME, not just for entertaining….because they’re so easy to make and they check off all the boxes.
- make ahead….just pop in the oven when your guests arrive.
- easy
- vegan AND gluten-free
- They taste like they have breadcrumbs….but it’s just honest, wholesome good food….grain-free perfection.
- Low-carb, low calorie and nutrient dense.
- Savory, satisfying and all around dee-lish.
- Impressive: They taste just like restaurant style stuffed mushrooms.
Ingredients and Substitutions
- Mushrooms: I think the best mushrooms for stuffing are portobellos. For appetizers, look for the baby bellas. You can also make these as a vegan main dish by stuffing full sized portobellos. You can also use button mushrooms or cremini. If you don’t have mushrooms, use zucchini! (scoop out the center…follow all the same directions, but they will need 5 minutes less cooking time. You can also use this stuffing for mini peppers cut in half lengthwise, then seeded.
- Cauliflower rice: You can substitute riced broccoli, or parsnips for the cauliflower. Really, any riced veggie will work well. OR, use a cooked grain like wild rice or quinoa….they’ll still be gluten-free, just not grain-free.
- Pine nuts: any nut or seed will work. Cashews or walnuts would be good choices. Or if allergic to tree nuts, try hemp seeds, pumpkin seeds or sunflower seeds.
- Onion: I used sweet yellow onion. If you only have a red onion, use it! Leeks would work, as well as scallions, white onions or even shallots.
- Greens: I used spinach and parsley, but any fresh herbs will work well. I’ve made this with fresh basil and oregano before. Cilantro is another good choice. Maybe you have some chives growing wild in your yard? If you don’t have any fresh herbs, or you have some, but not quite enough, substitute 1 teaspoon dried herbs for each Tablespoon fresh you’re trying to replace. I would add in a bit of kale or another green for color and nutrition, if you have it.
- Nutritional Yeast. If you don’t have any or you’re making this for Passover, simply omit. Taste the stuffing after it’s done, before you stuff the mushrooms, you may want to add a bit more salt to compensate. You could also add a teaspoon of light miso paste into the sauteed veggies for a flavor boost.
Troubleshoot
If you tried to soak your mushrooms in water to rid them of dirt, they will become soggy. Don’t clean your mushrooms with water. Mushrooms act like a sponge with any liquid and it’s hard to get that moisture out if you soak them. When mushrooms absorb water, it dilutes their flavor, and changes the texture. The best way to clean them is to gently brush off any dirt with a damp paper towel.
How to make stuffed mushrooms
Prep the Mushrooms: Wipe off any dirt or debris with a damp paper towl. Remove the stems to par-bake mushrooms before stuffing. Mince the the stems and set them aside.
Make the Vegan Parmesan
Gather the pine nuts, nutritional yeast, garlic powder, onion powder, oregano and sea salt.
Use a spice grinder to grind into a crumbly mixture, resembling grated parmesan cheese. If you don’t have a spice grinder, use your coffee grinder or a small food processor.
Prep the veggies
Prep all ingredients are all ready before you begin to cook. Small dice onion, mushroom stems, parsley and spinach. You won’t have too much time between steps so, you’ll definitely want to prep before you start.
Make the Filling
Saute the onions and mushroom stems in a heavy skillet. Use a microplane to grate the garlic over the pan and stir well.
Now add the cauliflower rice, nut mixture (except for 1 Tablespoon reserved for topping)and greens. Turn off the heat and stir until greens are wilted and everything is well mixed.
Fill the par-baked mushrooms with the stuffing you just prepared. I find this easiest to do using two spoons. Just the way you would drop cookies onto a tray. Scoop with one spoon and then nudge the gluten-free stuffing off and into the mushroom with the back of the other spoon.
Sprinkle the remaining nut mixture over the tops. Put the stuffed mushrooms back into the oven for another 15 minutes.
The mushrooms will be a bit wrinkly and the topping crisp and golden brown when they’re done.
How to serve stuffed portobello mushrooms
- Appetizer. Think pot-luck, holiday party healthy hors d’oeuvres, Thanksgiving appetizers, brunch, girls night out, whole 30 appetizers. Pass them around…they taste great straight from the oven and nice and warm OR at room temperature. Low calorie stuffed mushrooms are perfect to serve as appetizers when there’s more food coming!
- Side dish. Use either baby bellas or full sized portobello mushrooms and serve as a tasty low carb veggie side dish. Perfect for those who are paleo, and folks who want to get in their veggies, but not at the cost of yummy. Plus they’re loaded with vegan umami taste.
- Main course. Yes, please. Full sized stuffed portobello mushrooms are so satisfying, super delish and something everyone can indulge in.
More recipes for mushroom lovers
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📖 Recipe
Gluten-free stuffed mushrooms
Ingredients
- 14 ounces portobello mushrooms approximately 16 medium sized*
- 2 Tablespoons olive oil
- 1 small onion small dice
- 2 cloves garlic
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¾ cup cauliflower rice
- 2 Tablespoons finely chopped parsley*
- 2 Tablespoons finely chopped fresh spinach*
- ⅓ cup pine nuts*
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon coarse sea salt
- OPTIONAL: 2 Tablespoons nutritional yeast
Instructions
- Preheat oven to 350. Line rimmed baking tray with unbleached parchment paper.
- Clean mushrooms with damp paper towel. Remove stems, mince and set aside to include in filling.
- Place mushroom caps upside down (so removed stem is face up) on prepared baking tray. Brush with 1 Tablespoon olive oil, or use an olive oil spray. Bake for 10 minutes to soften.
- MAKE THE "CHEESE": Use a coffee or spice grinder, small food processor (or a sharp knife and some elbow grease) to combine nuts, oregano, onion powder, garlic powder, salt and optional nutritional yeast. Pulse until crumbly and resembling parmesan cheese. Set aside.
- MAKE THE FILLING: In a heavy skillet over medium heat, swirl in remaining 1 Tablespoon oil, add in the reserved minced mushroom stems and diced onions. Cook, stirring often for about 3 minutes while stems release their juices. Sprinkle with S+P, grate garlic over pan and continue to cook, stirring for 2 more minutes while onions continue to soften. Stir in cauli-rice until well incorporated. Turn off heat. Mix in all but 1 Tablespoons (set aside for topping) of nut mixture, and the spinach/parsley.
- Scoop filing into the par-baked mushrooms. It's Ok to overstuff. Sprinkle with the nut mixture you set aside and bake for 15-20 minutes, until mushrooms are tender and topping is golden.
Video
Notes
- Mushrooms: Use baby bella mushrooms or crimini or white button mushrooms. Also, you can stuff larger portobello mushrooms and serve as a side dish or plant-based main course.
- Greens: Any combo of fresh herbs and spinach will work. I used 2 Tablespoons fresh parsley and 2 Tablespoon chopped spinach. Other options include kale, arugula, oregano, basil, thyme, collard greens.
- Nuts: Pine nuts or cashews are soft and blend up nicely for this recipe. Walnuts would also be a good choice. For tree nut allergies, use hemp seeds or sunflower seeds.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Estelle Forrest
What a great recipe that you can serve at a dinner party without worrying about dietary needs! Love it
Sue
These are the healthiest stuffed mushrooms ever! I love how you snuck these extra veggies in there!
Emily Flint
These stuffed mushrooms were perfect for my last get together, everyone loved them!
Andréa Janssen
What a delicious recipe! I love the flavor!
Leslie
I love that you added pine nuts to this! Great idea!
Kathryn Donangelo
These are the best stuffed mushrooms and they are even better because they are gluten free. Thank you so much!
Alexandra
Super tasty flavours! Love the crisp topping too!
Amy
This was so yummy! Was a great little starter when we had friends over. Love the use of cauliflower rice!
Marina
Love this healthy baked mushrooms!
Chef Dennis
what a great idea using ground pine nuts! I can’t wait to try this tasty recipe!!
Debra Klein
Thank you! The combo, including pine nuts makes a delicious, gluten-free stuffing that I use in so many recipes….stuffed zucchini using this same recipe is divine!
Stephanie
Fantastic recipe. Very flavorful!
amanda
This looks great , is the cauliflower rice cooked or raw?
Debra Klein
The cauli-rice is mixed into the stuffing and just barely cooked…it softens while in the oven. So, yes, it’s cooked.
Debby Barrett
Can you make ahead of time. Just cook mushrooms than fill and refrigerate and finish cooking next day ?
Debra Klein
Absolutely….depending on how large your mushrooms are, maybe cook a little longer on the par-bake. Keep an eye on them, but make sure they’re soft. Then,just cover them really well. Bring to room temp…or increase the cook time by about 5 minutes, just to be sure they’re totally heated through.
Bernice
Love these stuffed mushrooms. They’re so full of flavour and veggies! Plus they’re easy to make and are a great inclusive appetizer for vegans and non vegans.
Debra Klein
Exactly….so satisfying, everyone adores them.
Alexandra
Love the delicious flavours of these mushrooms! The herbs really add such a great boost. These are perfect for entertaining and make a great canape.
Debra Klein
Yes…vegan canapes!
Alexandra
Love the delicious flavours of these mushrooms! The herbs really add such a great boost. These are perfect for entertaining and make a great canapé.
Freya
This looks so good and simple, perfect for get togethers! I could also see myself eating quite a lot of these!
Debra Klein
Oh, these are the perfect recipe for indulging!
Nart
I love how these are healthy, low calories but still very delicious. It’s a great way to use nutritional yeast and pine nuts too. Such a great appetizer!
Debra Klein
Yes…everyone adores them, so tasty.
Rosette Rutman
Hi Debra – I just made your Vegetable Stock and found it very bland. Is this on purpose when adding it to another recipe? I ended scooping the initial veggies out, adding fresh celery, carrots, salt and more pepper, fresh dill and leeks because I had them in my fridge. Still was very bland. Any suggestions? Thank you for sharing these recipes.
Debra Klein
I purposely leave my vegetable stock neutral so it will be perfect to freeze and then add to other soup recipes. If you know in advance what type of soup you’ll use it in, then you can add more flavorful veggies, or seasonings. There is a section of the post offering variations with suggestions on how to add more flavor, plus FRESH HERBS are always a good addition for flavor:
ASIAN: fresh ginger, shitake mushrooms, scallions.
MEXICAN: tomatoes, jalapenos,
SWEET: sweet potato, winter squash, apples or pears.
OTHER: include zucchini, summer squash, asparagus, potatoes, turnips.
Also, you can add salt or a no salt seasoning like Mrs. Dash once you know what your stock will be used for.
Hope that is helpful.
Rosette Rutman
Thank you very much for such a detailed explanation – it makes a lot of sense. I am using it in an Asparagus Soup primarily. I wanted to make my own stock for Passover since I was using a store-bought Veg broth during the year. I am going to print out your suggestions with the original recipe. Many thanks again.
Debra Klein
You’re welcome. It’s so easy to make your own, you’ll never go back to store bought. Have a sweet and kosher passover filled with joy and a table drenched in love.
Grace
These are yummy, even meat eater husband liked them, I used fresh parsley and fresh oregano, the stuffing was excellent, I would say dont leave the nutritional out.
thank you
Debra Klein
Thank you! I have many meat eating friends who adore these too!
Giangi
We all love this recipe and make it often when we have small gatherings at the house. Everyone enjoys the little bites.
Thank you for the Microplane grated garlic tip, love it.
Debra Klein
You’re welcome and I also love how easy it is to make more or less of these, depending on the size of your gathering.
Jessica Formicola
I’ve made these mushrooms several times and they always turn out perfectly! Thanks so much for sharing the recipe!
Debra Klein
You are welcome…and thanks for stopping to comment.
Bernice
These stuffed mushrooms are the perfect vegan appetizer! They’re loaded with flavour and super easy to make. Plus, non vegans gobble them up too. It’s a win for everyone.
Debra Klein
You summed it up perfectly! Thank you.
Christine Leishman
Didn’t have riced cauliflower so added leftover cooked polenta that I mashed.they were so yummy. Think my onion was too large, should only have added half
Debra Klein
Good notes for the future…and I bet the polenta tasted great in there.
Susan
There are a number of Debra Klein’s recipes that I think about often because they are just so good. This is definitely one of them. I made this recipe with large portobello mushrooms as a side dish for dinner but would have been a meal in itself. They were plain and simply delicious. My husband, who is a more traditional eater than I, absolutely loved them. The pine nuts and nutritional yeast would make anyone think they were made with cheese. I think this stuffing would be delicious rolled in sole and baked, or stuffed in a zucchini boat. Give them a try. You won’t be disappointed.
Debra Klein
Awesome! I’m going to make these as a main dish this week…maybe just a simple side salad to go with.