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!
Ingredient Notes
- Greens: I used spinach and parsley, but any fresh herbs or greens will work well.
- Nutritional Yeast. If you don’t have any or you’re making this for Passover, simply omit. You could also add a teaspoon of light miso paste into the sauteed veggies for a flavor boost.
Step by Step
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.
Sprinkle a bit more nutritional yeast, if desired.
Transfer to a platter and serve warm.
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📖 Recipe
Gluten-free stuffed mushrooms
Video
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.
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.
Margaret Piershale
Can I make this recipe and freeze it before I cook it? I’d like to make it for thanksgiving which is 4 weeks away.
Debra Klein
Yes you can prep and freeze. Parbake the mushroom caps as directed AND THEN LET THEM COOL COMPLETELY. Continue and make the stuffing. Once the mushroom caps are TOTALLY COOL, then stuff. Freeze in a single layer (I use a parchment lined baking sheet) for about 2 hours and then once solidly frozen you can transfer to a zip top freezer bag. To bake, transfer straight from freezer to baking tray. Bake as directed, adjusting the timing to 30 minutes.