Gluten-Free Stuffed Mushrooms

Name: Gluten-free stuffed mushrooms
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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

Published: Mar 21, 2020 · Modified: Dec 21, 2023 by Debra Klein · This post may contain affiliate links · 41 Comments

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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??

Baked stuffed mushrooms on a baking tray

Jump to:

Why I love these stuffed mushrooms
Ingredients and Substitutions
Troubleshoot
How to make stuffed mushrooms
How to serve stuffed portobello mushrooms
More recipes for mushroom lovers
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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.

Close up of a stuffed mini portobello mushroom with crumbs on the side.

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

Labeled ingredients: mushrooms, parsley, spinach, nutritional yeast, pine nuts, garlic, cauliflower rice, onion and spices.

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

Mushrooms with stems removed on a baking tray lined with parchment.

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

Small dish with pine nuts, nutritional yeast, oregano, onion powder, garlic powder.

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

Prepped ingredients: chopped onions, greens, garlic, mushroom stems, cauliflower rice plus nuts and spcies.

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

Microplane grating garlic over a cast iron skillet with sauteed onions.

Saute the onions and mushroom stems in a heavy skillet. Use a microplane to grate the garlic over the pan and stir well.

Chopped greens plus spices and nutritional yeast, cauli-rice added to sauteed onions.

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.

Par-baked mushrooms being stuffed with gluten-free filling.

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.

Baking tray with gluten-free stuffed mushrooms

Sprinkle the remaining nut mixture over the tops. Put the stuffed mushrooms back into the oven for another 15 minutes.

Stuffed mushrooms, golden and crisp on top.

The mushrooms will be a bit wrinkly and the topping crisp and golden brown when they’re done.

How to serve stuffed portobello mushrooms

Golden gluten-free stuffed mushrooms on a platter

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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