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
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.
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.
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.
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.
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.
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.
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!
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.
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.
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!
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.
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!
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.
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.
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.
Stephanie
Fantastic recipe. Very flavorful!
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!
Marina
Love this healthy baked mushrooms!
Amy
This was so yummy! Was a great little starter when we had friends over. Love the use of cauliflower rice!
Alexandra
Super tasty flavours! Love the crisp topping too!
Kathryn Donangelo
These are the best stuffed mushrooms and they are even better because they are gluten free. Thank you so much!
Leslie
I love that you added pine nuts to this! Great idea!
Andréa Janssen
What a delicious recipe! I love the flavor!
Emily Flint
These stuffed mushrooms were perfect for my last get together, everyone loved them!
Sue
These are the healthiest stuffed mushrooms ever! I love how you snuck these extra veggies in there!
Estelle Forrest
What a great recipe that you can serve at a dinner party without worrying about dietary needs! Love it